Steak Pot Pie

Pot pie is delicious.  What's that you say?  You've only had frozen pot pies?  Well, you haven't lived until you've eaten this hot, savory beef slathered in sauce and golden crust.  Try it, you'll like it.  This delicious dish is something I adapted from Alton Brown, and it's worth the time involved.  This is what I call a "day off dish" because it takes time to prepare.  As always, feel free to add whatever you'd like to suit your tastes, as I am a picky eater.

Ingredients
2 lbs Steak.  Use any kind.  I used 2 leftover filets from last night's dinner.
3-4 potatoes, peeled and diced into small cubes
1 cube beef bouillon
2 tbsp olive oil
1tsp balsamic vinegar
8 oz thinly sliced mushrooms
2 cloves roasted garlic
1 tbsp tomato paste
1/2 tsp smoked paprika
1/4 tsp oregano
1/4 tsp thyme
1/2 tsp kosher salt
2 c beef stock
1 tbsp cornstarch
1/4 c Cabernet
4 slices of bacon, cut into small squares and fried crispy
1 thawed puff pastry sheet
1 egg white, beaten

Directions
Season the steak with your desired seasonings and cut into bite-sized pieces.  Heat olive oil in a pot over medium-high heat, and sauté the steak until browned.  Remove steak from pot and set aside.   I cheated and used leftover steak grilled medium rare from last night's dinner, so I just took it from the fridge and cut it into bite-sized pieces, no need to brown.

So easy when you use leftovers!

Peel and diced 3-4 potatoes.  Put the potatoes into a separate pan and boil with 1 cube of beef bouillon.  When the potatoes are soft, drain and set aside.

Using the same pot as the steak, sauté the mushrooms, salt, and roasted garlic over medium heat, about 5 minutes.  Stir in the balsamic vinegar.  Add the beef stock and tomato paste, and stir until incorporated.  Add smoked paprika, oregano, and thyme and stir well.  Add steak and potatoes and reduce the heat to low.  Cover the pot and let simmer for about 90 minutes, stirring occasionally.

If you haven't already thawed your puff pastry sheet, this is the time to do it.  Preheat your oven to 375. Cut your bacon into small squares and fry it up.  Drain and set aside.

Combine the cabernet with your cornstarch, and be sure to get out all of the clumps.  Turn the heat up to medium-high, and pour in the cornstarch, stirring constantly.  Simmer until thickened, around 5-10 minutes.  Pour into a round glass baking dish.  Add bacon liberally across the top.

Place the puff pastry sheet across the top of the dish, and cut off the excess, crimping the top along the edges.  Brush the top with egg white and poke a few air holes in the top for the steam to escape as it is baking. Bake in the oven for 25 minutes, or until the pastry is golden brown.

There you have it!  I had a bit of trouble getting it served out of the baking dish in one lovely piece, but it tasted so good.  I served it with roasted green beans and bacon and parmesan cheese, and it was a meal the entire family enjoyed.

Messy but delicious