Given a choice, my husband Charlie would have some type of beef dish every night of the week. So, when trying to decide what to make for our Valentine’s Day dinner, Sweetheart Steak and Potato Pot Pie popped into my mind! Like a dream, cupid appeared and said “you can do this, Carole; it’s easy!” And, while it is easy, it does have several moving parts and does take a bit of effort to make.
But, Sweetheart Steak and Potato Pot Pie is so worth the extra effort! Rich, savory, hearty and delicious, all the ingredients meld together with the flaky pie crust topping, rendering each mouthful a beef-lover’s dream!
Plus, you have extra hearts leftover to make savory Sweetheart Pie Crust Crackers!
While it is a little complicated, Sweetheart Steak and Potato Pot Pie can be made a day ahead and reheated in the oven. I made four of them and there are only two of us, so I made them all for the photoshoot and we ate two right away. Then I refrigerated the remaining two and we had them the next day. I baked them in a 350 degree F oven, the tops loosely covered with foil, until they were hot and bubbly – about 30 minutes. Perfect – actually even better, because overnight, the flavors melded together!
I sprinkled fresh thyme leaves over the top (optional) for bright, fresh color.
Here’s a pile of the savory Sweetheart Pie Crust Crackers. You will have extra pie crust dough leftover, so either refrigerate it for another use or roll it out and make lots of little savory Sweetheart Pie Crust Crackers OR make Sweetheart Pie Crust Cookies! The Sweetheart Pie Crust Cookies post that I did last year is popular (Pinterest) and very delicious – it’s got that sweet/salty thing going on!
These savory Sweetheart Pie Crust Crackers are addicting; if you make them, they’ll be gone in a flash!
This recipe makes 8 1/2 one-cup servings (8 ounces) or almost 6 one-and-a-half-cup servings (12 ounces). What I mean is that these cute little casserole dishes hold one cup of whatever. I only have four of these, but I also have 4 that are 1 1/2 cups in size (12 ounces). So, this recipe filled up all four of these one cup casserole dishes plus 3 of the 12 ounce casseroles.
I’m having a special birthday dinner with two girlfriends, so it was perfect! Four Sweetheart Steak and Potato Pot Pies for me and Charlie (for 2 nights) and 3 for me and the girls! Plus, all those cute little Sweetheart Pie Crust Crackers!
Here’s the recipe:
- 1 pound of beef chuck roast, cut into ½" cubes
- 5 tablespoons canola oil, divided
- 1 small yellow onion, peeled and diced to ¼" size
- ½ red bell pepper, seeded and diced to ¼" size
- 1 carrot, peeled and diced to ¼" size
- 2 medium russet potatoes, peeled and diced to ½" size
- 8 ounces of mushrooms, wiped clean and quartered
- 3 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 4 teaspoons garlic powder, divided
- 1½ cup all-purpose flour, divided
- ½ cup butter, divided
- 2 cups low-sodium beef broth
- ½ cup cooking sherry
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 - 9-inch refrigerated pie crusts, defrosted per package instructions
- 1 egg, beaten
- sprig fresh thyme (for garnish)
- 2 tablespoons Italian seasoning
- In a shallow dish (such as a pie plate), mix 1 cup flour, 1 teaspoon salt, ½ teaspoon pepper and 1 teaspoon garlic powder with a fork.
- Dredge the beef chunks in the flour, coating all surfaces, shake off excess and transfer to a plate.
- In a large stock pot, heat 2 tablespoons canola oil over medium heat.
- Add beef a little at a time; do not crowd pan (cook beef in batches).
- Fry beef until brown, turning over several times to cook all surfaces of the beef.
- As it browns, transfer finished pieces to plate and cook second batch until all beef is browned.
- Remove from pan and set aside.
- Add two more tablespoons of canola oil to stock pot.
- Next, add potatoes and carrots, sprinkle with salt, pepper, and 3 teaspoons garlic powder and stir to combine.
- Saute' 10 to 15 minutes, stirring occasionally until potatoes are browned outside, but tender inside.
- Remove from pot and set aside.
- Add another tablespoon of canola oil to pan; add onions and peppers and saute' until translucent.
- Then, add mushrooms and continue sauteing until mushrooms are reduced in size and tender.
- Remove from pan and set aside.
- In same stock pot, melt 4 tablespoons butter over medium heat scraping pan to incorporate any bits and pieces from the other ingredients.
- Add ¼ cup flour and stir until thickened; continue cooking and stirring for a few minutes to remove flour taste.
- Next, add beef broth all at once and stir until well-combined.
- Cook over medium heat, stirring occasionally until gravy is thick and bubbly.
- Add Dijon, Worcestershire sauce and cooking sherry and stir to combine.
- Add beef and vegetables back into pot and stir to combine.
- Reduce heat to low and cook for about ½ hour.
- Preheat oven to 425 degrees F.
- While beef and potato filling is simmering, unroll pie crust on lightly floured board.
- Find a plate (such as a saucer or salad plate) to use as a template to cut the pie crust circles needed to make the top pastry (to measure, put the plate on top of one of your mini casserole dishes; if it's more than a ½ inch larger than your dish, it's perfect).
- Use your template to cut circles from the pie crust, using a small paring knife.
- Using a small (approximately 1 and ¼ inch or whatever best fits your casserole dish) heart-shaped cookie cutter, cut a heart out of the center of each pie crust top.
- Spoon beef and potato mixture into mini casseroles.
- Using your finger, wet finger in water and then run around outside edge of casserole (this is to help the pastry stick to the casserole).
- Center pastry top over each casserole and using fingers, lightly press edges to stick to sides of dishes.
- Place each on a baking sheet and with a pastry brush, carefully brush tops of each pot pie with beaten egg.
- Transfer to preheated oven and bake for 15 to 20 minutes until pie crust is golden.
- Remove and sprinkle each with a few thyme leaves.
- Using mini heart-shaped cookie cutter, cut out the remaining pie crust, re-rolling bits and pieces until all used up!
- Place on baking sheet.
- Melt 4 tablespoons butter in microwave and using pasty brush, brush each mini heart with butter.
- Dust hearts with garlic powder.
- Sprinkle with Italian seasoning.
- Bake in preheated 350 degree F oven for 5 to 8 minutes, watching carefully so they don't burn!
(other Valentine’s Day recipes)
- Sweetheart Strawberry Crostini
- Sweetheart Salad with Blushing Berry Dressing
- Sweetheart Maple and Sage Sausage Patties