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.
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
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
How to Make It
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.
Stir in carrot, mushrooms, and thyme; cover and simmer 30 minutes.
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.
Preheat oven to 425°.
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.
Bake at 425° for 17 to 18 minutes or until lightly browned.