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Hunter's-Style Beef Pie

Oxmoor House
Prep time 25 mins
Cook time 1 hr, 25 mins
Yield 6 servings (serving size: 1 wedge)
Reminiscent of a homestyle chicken pot pie, this hearty pie is filled with a savory mixture of wine-braised beef and tender vegetables. You can substitute an additional 1/2 cup beef broth for the wine if you prefer.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless sirloin steak, trimmed and cut into 1/2-inch cubes
  • 1 3/4 cups chopped onion (about 1 medium)
  • 2 garlic cloves, minced
  • 1 1/2 cups fat-free, less-sodium beef broth
  • 1/2 cup merlot or other dry red wine
  • 2 tablespoons no-salt-added tomato paste
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1 1/2 cups sliced carrot (about 5 medium)
  • 1 cup sliced mushrooms
  • 2 thyme sprigs
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Nutrition Information

  • calories 327
  • fat 14.5 g
  • satfat 5.3 g
  • protein 19.8 g
  • carbohydrate 29.2 g
  • cholesterol 53 mg
  • iron 2.7 mg
  • sodium 545 mg
  • caloriesfromfat 40 %
  • fiber 2 g
  • calcium 35 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add steak, onion, and garlic; cook 5 minutes or until steak is browned. Add beef broth and next 3 ingredients to pan; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.

  2. Stir in carrot, mushrooms, and thyme; cover and simmer 30 minutes.

  3. Combine flour and water in a small bowl, stirring with a whisk; add to steak mixture in pan. Cook over medium heat 2 minutes or until thick. Remove and discard thyme; stir in salt and pepper.

  4. Preheat oven to 425°.

  5. Spoon steak filling into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie dough; cut small slits in center to vent, and place over filling. Fold edges under; flute.

  6. Bake at 425° for 17 to 18 minutes or until lightly browned.

Oxmoor House Healthy Eating Collection