How to make it

  • 1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch ovenproof skillet over medium-high heat until just smoking. Add the meat and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer the meat to a plate and set aside.
  • 2. Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering. Add the onion, carrots, and 1/2 teaspoon salt and cook until the vegetables are softened, 5 to 7 minutes. Stir in the mushrooms and cook until softened, about 8 minutes.
  • 3. Stir in sherry and cook until nearly evaporated, about 30 seconds. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook, stirring constantly, until the flour is incorporated, about 1 minute. Stir in the wine and cook until evaporated, about 30 seconds. Slowly stir in the broth and rosemary and bring to a simmer.
  • 4. Off the heat, season the sauce with salt and pepper to taste, then stir in the browned beef with any accumulated juices and the peas.
  • 5. Remove the frozen crust from the freezer, discard the parchment paper, and place the crust on top of the filling. Bake the pot pie until the crust is golden brown and the filling is bubbling, 45 to 50 minutes. Let the pot pie cool for 20 minutes before serving.

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