Growing up, pot pies had to be my dad’s favorite food. I can remember him telling me to sneak a few little frozen pot pies into the cart while shopping with my mom. If I was successful at talking my mom into buying them it was a big time splurge and treat to remove those tiny pies from their box and put them on a baking sheet. My sister and I would watch them bake through the oven glass. Now, pot pies now have a very special place in my heart. I cant say I’ve purchased those tiny frozen ones for years, but they sure are fun. I hope you try my Steak & Bacon Pie. I know your family will love this fun twist on a traditional food chock-full of childhood memories.
Puff Pastry Steak & Bacon Pot Pie
Makes 4-6 individual pot pies or one 9×13 pan or one 12-inch cast iron skillet.
Prep Time: 25 minutes
Cooking Time: 45 minutes
1 package thawed puff pastry
2 cups steak chopped into 1/2-inch cubes (pre-cooked is also acceptable)
1 cup center cut bacon
1 Tbsp. olive oil
1 garlic clove, crushed
1 medium onion, diced
2 carrots, diced
2 medium sized yellow potatoes, peeled and diced
1 rib of celery, diced
1/2 cup frozen peas
2 Tbsp. butter
1/4 cup flour
3 cups low sodium beef stock
1 cup milk or cream
salt and pepper to taste
1 bay leaf
1 sprig fresh rosemary
Pre-heat your oven to 350 degrees F. In a large stock or soup pot, brown the meat in olive oil and butter over medium heat. Add onion and continue to brown for 3-4 minutes. Add the garlic, carrots, celery, and potatoes. Cook for 3-4 minutes. Add the butter, seasonings, and flour. At this point you are cooking the flour to make a base for the gravy. Cook for 2 minutes. Add the beef stock into the pot slowly, being careful to scrape up all the brown bits on the bottom of the pan. The mixture will thicken over a period of about 5 minutes. Add the milk and rosemary. Continue cooking for 15-20 minutes on low heat. When you are ready to assemble the pot pie, add the peas. Evenly pour the meat and gravy into your desired baking vessel of choice. Lay the pastry over the mixture, crimping the sides of the pastry down tightly. Bakeuncovered for 30-45 minutes or until the pastry is puffed and golden.
