But enough about the future, it's time to reminisce about my trip. I posted about pub food when I was in London. Steak pies are just so good! The crispy pastry crust, the delicious warm steak and gravy filling...mmm I want another one as I write this. I grew up eating chicken pot pies, but never having steak pie. Why don't we do that here in America? Or am I in some weird steak-pie-free bubble in California?
In any case, ever since I got back, I kept thinking about them. All kinds of meat pies. Steak, lamb, chicken - there are so many options! So when I was looking for a quick, easy dinner, I knew immediately that I had to make one. And I'm not kidding: this was not only really easy, but quite good. Now, this isn't an elaborate pie. It could probably use some fresh mushrooms and some peas or carrots, and I think that next time I make it I might take some effort to make my own crust, but when you're looking for a quick and delicious steak pie fix, look no further.
- 1 tbsp vegetable oil
- 1 pound cubed beef stew meat
- 1 large onion, chopped
- 1 (1 oz) package dry mushroom gravy mix
- 1 c. water
- 1 tsp Worcestershire sauce
- 1/2 to 1 tsp salt and pepper (to taste)
- 1 sheet frozen puff pastry, thawed
- Heat the oil in a large skillet over medium-high heat.
- Add beef stew meat, and cook until browned on the outside.
- Add the onion; cook and stir until tender, about 5 minutes.
- Stir in the mushroom gravy mix and 1 cup of water.
- Season with Worcestershire sauce, salt, and pepper.
- Turn heat to low, and simmer for 20 to 30 minutes.
- Preheat the oven to 400 deg F.
- Transfer the beef mixture to a pie plate.
- Roll out the puff pastry to cover the top of the plate.
- Press edges onto the rim of the dish to seal.
- Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.
Thanks for bearing with me while I get back in the groove. I have many more delicious things to share with you, so get ready, and be excited :)