Steak & Mushroom Pot Pie

Preheat oven to 400 degrees F.

Place potatoes in a large sauce pan and cover with cold water. Place over high heat and bring to a boil. Lower heat slightly and continue to cook until potatoes are fork tender (if you use small potatoes, this should be about 10-15 minutes – adjust the cooking time if you use bigger potatoes – poke them with a fork to determine if they are tender). Drain and set aside.

Meanwhile, in a medium to large skillet, melt butter over medium heat. Add onions and garlic, cook, stirring often. When onions start to soften add mushrooms and continue to cook just until mushrooms have softened. Remove from heat and set aside.

Season steaks on both sides with olive oil, salt and Mrs. Dash. Sear in a hot skillet for about 3 to 4 minutes on each side. Steaks will be rare, but they will continue to cook in the oven. You are searing the steaks to develop the crust and flavor in the steaks. Remove steaks and set aside to rest for at least 5 minutes.

Stir the Demi-Glace into the skillet that you seared the steaks in. Add 1/4 cup water, cook over medium heat, stirring until demi-glace is dissolved. Add half and half and steak sauce, continue to cook, stirring until sauce just starts to bubble. Remove from heat. Stir in 2 tablespoons of fresh parsley, as well as the onion, garlic and mushroom mixture. Set aside.

Cut steaks into 1 inch chunks, reserve any juices from the steaks and pour it into the sauce mixture. Add steak and potatoes into the sauce stirring until well combined. Pour the mixture into a large casserole dish, I used my oval Corningware dish.

Unfold puff pastry onto a lightly floured surface and roll out slightly so that it will cover the top of your casserole dish. Gently lay the pastry over filling, tucking the sides under. Using a sharp knife, make a few slits in the top of the pastry to allow steam to escape.

Bake for 45 to 50 minutes or until puff pastry is puffed up, browned and filling starts to bubble.

Allow to cool for 5 minutes before serving. Garnish with fresh parsley.

Enjoy!
Miss