St. Pat's Beef Pot Pie

There are so many delicious ways to celebrate St. Patrick's Day. This is just one of them. You can even add whiskey to the sauce, if desired.

Yield: 6 servings

Ingredients

• 1 1/2 pounds beef Flat Iron Steaks
• 1 (8 ounce) package cremini mushrooms, sliced
• 1 1/2 cups frozen crinkle-cut carrots
• 1 1/2 cups frozen peas
• 2 teaspoons chopped fresh thyme, divided
• 1 teaspoon minced garlic, divided
• Salt and pepper
• 3 tablespoons cornstarch
• 1 (14 to 14 1/4 ounce) can ready-to-serve beef broth
• 1 refrigerated pie crust (1/2 of a 15 ounce package)

Instructions

1. Heat oven to 425 degrees F.
2. Cut beef steak lengthwise in half, then crosswise into 1/4 inch thick strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir for an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
3. In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
4. Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
5. Place beef mixture in 2 inch deep, 9 inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15 1/2 x 10 1/2 x 1 inch jellyroll pan.
6. Bake at 425 degrees F for 16 to 18 minutes or until crust is golden. Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

Notes

Cook's Tip: For a richer-flavored sauce, remove skillet from stovetop and add 1/4 cup Irish whiskey to skillet. Return skillet to heat; add the beef broth mixture. Cook and stir for about 1 to 2 minutes or until any browned bits on bottom of skillet are dissolved.

Nutrition

Per serving, using beef chuck blade steak: 402 calories; 27g protein; 31g carbohydrate; 18g fat; 490mg sodium; 58mg cholesterol; 5.8mg niacin; 0.5mg vitamin B6; 3.0mcg vitamin B12; 3.5mg iron; 8.2mg zinc
Per serving, using beef top sirloin: 395 calories; 31g protein; 31g carbohydrate; 16g fat; 488mg sodium; 82mg cholesterol; 6.2mg niacin; 0.5mg vitamin B6; 2.4mcg vitamin B12; 4.0mg iron; 6.2mg zinc
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12 and zinc; and a good source of iron.

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association