Beef Potpie Wedges

  There are times I consider giving up blogging. I have my various reasons, but ultimately I do this for my children. Not really for them today, but for their tomorrows. Maybe someday they will have the desire to know who their mother was, the good and the not so good moments of my life, and so I blog for them. Yes, I know I have boys and because of it they may have no interested in it at all, but they may have a daughter who is like me, one that cherishes the stories of my parents, grandparents, and great grandparents. Their life lessons are priceless to me and I have done my very best to honor their memories.

Back to the youngest generation though, my sweet little ones, I must say, are not exactly the biggest fans of this recipe. My husband and I find it simply delicious and he has asked me to make it on numerous occasions. My only guess is that since it calls for steak it must be a textural thing for my 3 and 1 and a half year olds. I can already imagine years from now when we are all sitting around our holiday table, one of them will bring up how Mom and Dad made them eat what was put in front of them. Of course this will be followed by around of hearty laughs and deep sighs, probably a tear or two from me. Ah memories and the memories to come!

4 Servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• One 2/3-pound piece skirt steak or flat-iron steak, thinly sliced on an angle and cut into pieces
• 2 tablespoons butter
• 8 white mushroom caps, sliced
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon flour
• 1/2 cup beef stock
• 1/2 cup frozen peas
• 2 tablespoons Worcestershire sauce ( I like to add 2-3 tablespoons more)
• Salt and pepper
• 1 package (2 pieces) prepared pie crust ( I like Pillsbury or Publix brand crust for this)
• 1 egg, lightly beaten

Serve this dish with a green salad.

Directions:

1. Preheat the oven to 425°. In a medium skillet, heat the olive oil over medium-high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring, for 1 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 to 3 minutes. Season with salt and pepper; remove from the heat.
2. Unroll the piecrusts and halve them. Divide the cooled meat among the 4 piecrust pieces, placing a mound on 1 side of each piece and leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment-lined baking sheet. Bake until golden-brown, about 10 minutes. Rachael Ray Recipe