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Prep Time: 25 Minutes Cook Time: 85 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Reminiscent of a homestyle chicken pot pie, this hearty pie is filled with a savory mixture of wine-braised beef and tender vegetables. You can substitute an additional 1/2 cup beef broth for the wine if you prefer. Ingredients:
1 tablespoon olive oil |
1 pound boneless sirloin steak, trimmed and cut into 1/2-inch cubes |
1 3/4 cups chopped onion (about 1 medium) |
2 garlic cloves, minced |
1 1/2 cups fat-free, less-sodium beef broth |
1/2 cup merlot or other dry red wine |
2 tablespoons no-salt-added tomato paste |
1 tablespoon low-sodium worcestershire sauce |
1 1/2 cups sliced carrot (about 5 medium) |
1 cup sliced mushrooms |
2 thyme sprigs |
2 tablespoons all-purpose flour |
3 tablespoons water |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1/2 (15-ounce) package refrigerated pie dough (such as pillsbury) |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add steak, onion, and garlic; cook 5 minutes or until steak is browned. Add beef broth and next 3 ingredients to pan; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.
2. Stir in carrot, mushrooms, and thyme; cover and simmer 30 minutes.
3. Combine flour and water in a small bowl, stirring with a whisk; add to steak mixture in pan. Cook over medium heat 2 minutes or until thick. Remove and discard thyme; stir in salt and pepper.
4. Preheat oven to 425°.
5. Spoon steak filling into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie dough; cut small slits in center to vent, and place over filling. Fold edges under; flute.
6. Bake at 425° for 17 to 18 minutes or until lightly browned.
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