Beef Potpie Wedges

March 2010
Beef Potpie Wedges

by 4 people

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Dig into this warming dish to chase away the last of the season's chill.

Makes: 4 servings

Ingredients
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 2/3 pound piece  skirt steak or flat-iron steak, thinly sliced on an angle and cut into pieces
  • 2 tablespoons butter
  • 8 white mushroom caps, sliced
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon flour
  • 1/2 cup beef stock
  • 1/2 cup frozen peas
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper
  • 1 package (2 pieces) prepared piecrust
  • 1 egg, lightly beaten
Directions
  1. Preheat the oven to 425 degrees . In a medium skillet, heat the EVOO over medium-high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the beef stock, peas and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes. Season with salt and pepper; remove from the heat.
  2. Unroll the piecrusts and halve them. Divide the cooled meat among the 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment-lined baking sheet. Bake until golden-brown, about 10 minutes.
Tip
  • Serve this dish with a green salad.
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