Skillet Beef Pot Pie (MBR)

• 1 1/2 pound blade steaks, trimmed and cut into 1-inch pieces
• Salt and ground black pepper
• 2 tablespoons vegetable oil
• 1 medium onion, minced
• 2 medium carrots, peeled and cut crosswise 1/2 inch thick
• 8 ounces white mushrooms, wiped clean and quartered
• 3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1/4 cup unbleached all-purpose flour
• 1 tablespoon tomato paste
• 1/3 cup dry red wine
• 2 1/2 cups low-sodium beef broth
• 2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried
• 1 cup frozen peas
• 1 recipe Skillet Pot Pie Crust, frozen for at least 30 minutes

Since I was lazy and didn't know where my rolling pin that I've been carrying for years was,  I went with a pre-made crust.  Alas, I would have to roll the 9-inch crust out to 12 inches anyway.

Had to wait for my french rolling pin to come in the mail since I didn't even have a wine bottle to roll the crust out with.

Fold 1/2 inch border all around and crimp the edges.  Cut out 1/2 inch by 3 inch oval vents from the center and freeze for 30 minutes to ease with putting it on the skillet later.

Remaining mise en place.

Browning the beef.  I was certainly worried about having to eat shoe leather later.

Cook onions, carrot and 1/2 teaspoon of salt over medium heat until vegetables are softened.

Stir in mushrooms and cook until softened.  I mean that's not really the right adjective that I would applying to a stage at which mushrooms should be cook, but I guess I'll go with it.

Add garlic and stir until fragrant.

Stir in flour and tomato paste until incorporated, about 1 minute.  Stir in wine and cook until evaporated.

Slowly stir in broth and thyme and bring to a simmer.

 

Season to taste with salt and pepper.  Then stir in beef with accumulated juices and the peas.

Place crust on top of filling and bake at 425 degrees until crust is golden brown and filling is bubbling, 45 to 50 minutes.

 

Even though this pot pie and the chicken version that I'll later blog about are both better than the one and only Mark Bittman pot pie I made when I first started cooking, I really don't think that either makes me want to give up either pre-made pot pies or especially the chicken and dumpling recipe I usually lean back on a couple times a year.

Bittman's recipe was a watery mess which this recipe goes to correct as just being overly dry.  Not a complete failure or really even terrible but still.