Beef Pot Pie Wedges

This recipe is so easy and so yummy, very flavorful! I have made this as the recipe suggests in individual servings in wedges as well as an actual pot pie. Both were great! Butter beans go great alongside it, since they have a potato-like texture/taste.

- 2 tbsp evoo

- 1 2/3 flat iron or skirt steak cut into bite-size pieces (I have also bought lean stew meat)

- 2 tbsp butter

- 8 white mushrooms caps, sliced (fresh is best but I do buy pre-sliced)

- 1 small onion, finely sliced

- 1 clove garlic, finely chopped

- 1 tbsp all-purpose flour

- 1/2 cup beef stock

- 1/2 cup frozen peas

- 2 tbsp Worcestershire sauce

- salt and pepper

- 1 package (2 pieces) pie crusts

- 1 egg, lightly beaten

Preheat oven to 425.

Heat the evoo over medium-high heat. Add the beef and cook until browned, about 5 minutes. Transfer the beef to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for two minutes. Add the garlic and onion to the skillet and cook until soft, about 5 minutes. Sprinkle in the flour, stirring, and cook for about one minute. Stir in the beef stock, peas, and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2-3 minutes. Season with salt and pepper. Remove from heat.

Unroll the pie crusts and halve them. Divide the meat among the four pie pieces, placing a mound on one side of each piece, leaving a small border. Brush the edges of each pie crust with the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops with more of the egg. Transfer to a baking sheet. Bake until golden brown, about 10 minutes.

So good!

I have made the filling. Transferred to a casserole dish. Place one pie crust on top. Bake 'til crust is golden brown. Both ways are fantastic! Thank you Rachael Ray for yet another amazing recipe!