Okay, so we loved the chicken pot pie so much that we had to make a second version with some savory meat! I have a very juicy and savory meat stew I cook up in my pressure cooker and I thought it would go great in some puff pastry! For this one, I put puff pastry on the bottom of the pan as well as the top because it is so juicy and the buttery, flaky crust tastes so perfect soaked in the au jus of the beef!
You do not need a pressure cooker to make this dish, but it makes life a lot easier if you do have one! I also think it makes the meat a lot more tender and very flavorful. I have the cuisine art electric pressure cooker which I HIGHLY recommend to everyone I talk to about cooking. I love it b because it is FAST, clean, and regulates the pressure safely automatically. So you just set your food and walk away. Once the meat is done cooking, it turns off and keeps the food on warm. So perfect for busy and constantly distracted moms like me! However it does have one drawback that is really starting to bug me; the pot is not stainless steel but coated with nonstick. Once the nonstick starts to peel or scratch off, it really is unhealthy and not favorable. So I found this stainless steel electric pressure cooker by instaPot. I have not tried it, but it looks great!
So the first step to this pie of deliciousness is to cook the meat in the pressure cooker, or in a pot over the stove if that is your option. In the pressure cooker, it will take only 10-15 minutes on high pressure depending how thickly cut your meat is. I first sauté onions and garlic with meat along with its spices and let it cook down until it is very juicy and tender.
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Then the mushrooms, tomatoes, and diced potatoes are sautéed in a pan with onions and garlic to which the gravy is added. This is all combined with the meat and poured into a mouthwatering flaky pie of puff pastry. Bake it in the oven for about 30 minutes to golden perfection and enjoy!
- 1 1/2 lb beef stew or roast beef slices
- 2 medium onions sliced
- 2 tbsp minced garlic
- salt and pepper
- 1 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp onion powder
- 1/2 c chopped portabella mushrooms
- 1/2 c diced potatoes
- 1/2 c diced tomato
- 1/2 c flour
- 3 tbsp butter
- 2 sheets of puff pastry
- 1/2 c of water
- Start by browning the meat and sautéing with onions and garlic in pressure cooker pot. Brown over medium to high heat until the outside of the meat is browned and onions soft.
- Add spices (salt, pepper, all spice, cinnamon, and onion powder) and 1/2 cup of water and cook for 15 minutes in pressure cooker or for 45 minutes with 1 cup of water in a conventional pot over stove. Reserve the broth from the meat.
- Meanwhile, place the first piece of puff pastry dough on the bottom of the pie pan and place it in the oven for 10 minutes.
- In a large saucepan, sautée the chopped onions, tomatoes, mushrooms and potatoes in 1 tbsp of butter. Add the minced garlic and stir until golden. Sprinkle salt and pepper to taste.
- Add 2 tablespoons of butter then immediately add 1/2 cup of flour and stir well, quickly followed by the broth. Stir well until the mixture is nice and creamy. You can add some more broth or water to the sauce if it is too thick.
- Turn heat to low and simmer for about two minutes. Add the cooked meat to the sauce mixture and stir well until all ingredients are well incorporated.
- Pour the entire meat mixture into the pie pan. Cover with the remaining pastry dough and roll over the edges. Place in oven for 30 minutes until the crust is nice and golden.
