Steak & Mushroom Pie
1 Review(s)
1 Hr
Prep : 25 Min Cook: 35 Min
If your go-to is one of our chicken pot pies, it's time to try something different. Go with our Steak & Mushroom Pie recipe - this beef pot pie is brimming with tender sirloin steak and veggies in a savoury sauce.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp. oil, divided
2
1 lb. (450 g) boneless boneless beef sirloin steak, cut into strips, chopped
3
2 cups fresh mushrooms, quartered
4
1 large onion, chopped
5
1 cup baby carrots, thinly sliced
6
1 cup beef gravy
7
1/3 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
8
1 Tbsp. corn starch
9
1 Tbsp. water
10
1 ready-to-use refrigerated pie crust (1/2 of 425-g pkg.)
11
1 egg, beaten
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Step 1
Heat oven to 400ºF. Step 2
Heat 1-1/2 tsp. oil in large skillet. Add meat; cook 3 to 4 min. on medium-high heat or until evenly browned. Remove from skillet; cover to keep warm. Heat remaining oil in skillet. Add mushrooms, onions and carrots; cook 10 min. or until carrots are crisp-tender, stirring occasionally. Add gravy and barbecue sauce to skillet; stir. Bring to boil. Meanwhile, mix corn starch and water. Step 3
Add corn starch mixture to vegetable mixture in skillet; bring to boil, stirring constantly. Simmer on medium-low heat 1 min., stirring constantly. Return meat and any juices to skillet; cook until heated through, stirring occasionally. Spoon into 4 (4-inch) ramekins. Step 4
Unroll pie crust on lightly floured surface; cut into 4 (5-inch) circles. Place 1 over meat mixture in each ramekin; press gently around edge of each ramekin to seal. Cut slits in crusts to allow steam to escape. Brush with egg. Step 5
Bake 35 min. or until golden brown. Kraft Kitchen Tips!
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.
Special Extra
Decorate pies with pastry cutouts before baking. Press pastry trimmings into ball; roll into 1/8-inch thickness on floured surface. Cut into desired shapes with small cookie cutters or sharp knife. Brush with water; place, moist-sides down, on crusts before cutting slits in crusts. Bake as directed.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value
Fat 21 g
Saturated fat 7 g
35 %
Cholesterol 115 mg
Sodium 630 mg
26 %
Carbohydrate 32 g
Fibre 2 g
Sugars 8 g
Protein 31 g
Vitamin A
45 %
Vitamin C
6 %
Calcium
10 %
Iron
30 %
Servings
Makes 4 servings, 1 pie (363 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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