2poundssirloin steak, cut into 3/4-inch piecesor substitute chuck roast
sea salt and ground black pepper
2tablespoonsolive oil
1cupyellow onion, finely chopped
4large clovesgarlic, minced
.25cupall-purpose flour
0.5cupred wine, or beef stock
2tablespoonstomato paste
1tablespoonWorcestershire sauce
1.75cupbeef stock
1poundsmall, Yukon gold potatoes cut into quarters
1teaspoondried thyme
3cupsfrozen peas and carrotsdefrosted
0.5recipePerfect Pie Crust, or a store-bought pie dough
Egg Wash
1largeegg, lightly beaten
pinchsea salt
pinchwhite pepper
Instructions
Cut sirloin steak into bite sized, .75-inch pieces. Season with salt and pepper, set aside.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook until softened and lightly browned.
Add the steak and cook until browned on all sides, about 8 to 10 minutes.
Stir in the garlic and cook for one minute. Add the tomato paste, red wine, and Worcestershire sauce. Stir until well combined.
Sprinkle flour over the steak, stir to coat. Pour in the beef broth, stir to combine. Add the chopped potatoes and thyme, stir mixture together.
Cover and simmer until the steak is tender, 45 minutes to one hour.
Preheat oven to 400 degrees. Spray a 9-inch deep pie dish with cooking spray and set aside.
Remove the steak mixture from the heat and stir in the peas and carrots. Set aside to cool.
Roll out the pie dough into a 13-inch circle. Cut into random sized strips. Pour the pot pie mixture into the pie dish. Top with 5 strips.
Fold every other strip back on itself about halfway down. Place a horizontal strip over the unfolded strips, then fold the strips back over. Continue this process until the entire pie is covered.
Run a sharp knife around the edge of the pie plate to remove the excess dough. Cut fun shapes out of the leftover dough and place them randomly over the top of the pie (if desired).
Alternate Crust – Place the entire rolled out dough circle over the pot pie. Fold the excess dough inward to meet up with the inner edge of the pie plate. Crimp the dough evenly around the edge using your fingers. Cut slits around the center of the pie to vent the steam.
Mix the egg with salt and white pepper in a small bowl then brush over the pie crust. Place on a baking sheet and bake for 30 minutes, until the crust is golden brown.
Place pot pie on a wire cooling rack and allow to cool for 20 to 30 minutes before serving.
Notes
Try to brush the egg EVENLY over the pie crust or you will end up with golden streaks on your finished pie.
If you do not like wine, substitute Guinness Extra Stout.
You can make the pot pie filling up to 2 days ahead of time and store in the refrigerator, or freeze for up to 3 months. Prepare the crust, assemble the pie, and bake according to the instructions.
Leftovers - place the cooled pot pie in an airtight container and store in the refrigerator for 3 to 4 days. Reheat slices in the oven, an air fryer, or the microwave before serving.
Make ahead - prepare the beef pot pie and allow to cool completely. Wrap in plastic wrap, then foil, and store in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat in the oven before serving.