Another favorite and staple in our house…
Beef Pot Pie Wedges
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • One 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 pie crust
  • 1 egg, lightly beaten

Yields: Serves 4


Preheat the oven to 425°F. 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.
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. 


3 Comments on Beef Pot Pie Wedges

  1. MrDisco
    May 13, 2013 at 3:41 pm (5 years ago)

    oh that looks so good

  2. Annie1
    May 16, 2013 at 7:41 pm (5 years ago)

    These sound delicious and I know that my grandkids would love them! Thanks for this recipe!


  3. Heidi Carlson-Reid
    July 18, 2013 at 4:00 am (4 years ago)

    These sound so easy! My kids would definitely enjoy these homemade versions!


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