Beef Potpie Wedges

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2/3 lb skirt steaks or 2/3 lb flat-iron steak, thinly sliced on an angle and cut into pieces
• 2 tablespoons butter
• 8 mushroom caps, sliced
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon flour
• 1/2 cup beef stock
• 1/2 cup frozen peas
• 2 tablespoons worcestershire sauce
• salt
• pepper
• 1 package prepared pie crust, 2 pieces
• 1 egg, lightly beaten

Recipe

• 1 preheat the oven to 425. in a medium skillet, heat the oil over medium-high heat. add the steak and cook until browned, 5 minutes. transfer to a plate.
• 2 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.
• 3 sprinkle in the flour and cook, stirring, for one minute.
• 4 stir in the beef stock, peas, and worcestershire sauce.
• 5 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.
• 6 unroll the piecrusts and halve them. divide the cooled meat among 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border.
• 7 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.
• 8 brush the tops of the dough with more of the egg and transfer the pies to a parchment lined baking sheet.
• 9 bake until golden-brown, about 10 minutes.