Enjoy this hearty beef pot pie on a chilly fall or winter evening.
Beef Pot Pie with Cornbread Crust
Serves: 6
Ingredients
- 1 1⁄2 teaspoons kosher salt, divided
- 2 pounds sirloin steak
- 5 tablespoons vegetable oil, divided
- 3⁄4 cup chopped carrot
- 3⁄4 cup chopped onion
- 1 (8-ounce) package fresh baby portobello mushrooms, quartered
- 2 large cloves garlic, sliced
- 1⁄2 teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1⁄2 cups hot water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon coarsely chopped fresh rosemary leaves
- 1 tablespoon coarsely chopped fresh thyme leaves
- 1 tablespoon beef base
- 1 tablespoon soy sauce
- 1⁄2 cup frozen green peas, thawed
- 2 (8.5-ounce) boxes corn muffin mix
- 2 large eggs
- 1 cup shredded sharp Cheddar cheese
- 2⁄3 cup whole milk
- 1⁄2 cup unsalted butter, melted
- Coleslaw, to serve
- Garnish: fresh rosemary
Instructions
- Preheat oven to 400°
- Sprinkle 1⁄2 teaspoon salt all over steak.
- In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add steak; cook until browned, 2 to 3 minutes per side. Remove from skillet. Let stand for 10 minutes. Cut into 1-inch pieces.
- Add carrot, onion, and 1 tablespoon oil to skillet; cook over medium-high heat, stirring occasionally, until onions are translucent and carrots are soft and slightly golden brown, about 3 minutes. Add mushrooms and remaining 2 tablespoons oil; cook, stirring occasionally, until golden brown. Add garlic, and cook, stirring occasionally, until slightly golden brown. Stir in pepper and remaining 1 teaspoon salt. Remove vegetables from skillet.
- In same skillet, melt butter over medium heat. Add flour, and cook, stirring constantly, for 1 to 2 minutes.
- In a medium bowl, stir together 2 1⁄2 cups hot water, Worcestershire, chopped rosemary, thyme, beef base, and soy sauce. Slowly stir Worcestershire mixture into flour mixture. Add beef and vegetable mixture, and stir until incorporated. Stir in peas. Bring to a boil; reduce heat, and simmer until slightly thickened, 5 to 10 minutes.
- In a large bowl, stir together corn muffin mix, eggs, cheese, milk, and melted butter until smooth. Spread corn muffin mixture on top of simmering beef mixture. Place skillet on a rimmed baking sheet to catch any drips.
- Bake until golden brown, 15 to 20 minutes. Serve with coleslaw. Garnish with rosemary leaves, if desired.
