Steak & Mushroom Pie

Pie Happens



I pictured a mound of overlapping circles of golden-brown potatoes strewn with sprigs of green. Instead, I ended up with a single circle of potatoes surrounding a bird's nest of potato strips. Such are the uncertainties of creation.

This month Jeanne at CookSister is playing the role of hostess for the online event, Waiter, there's something in my... Pie!. WTSIM is an online event being conducted by Jeanne, Johanna of The Passionate Cook and Andrew at Spittoon Extra. Each month they pick a theme and invite bloggers to submit recipes — this month the theme is pies, either sweet or savory.

Four and twenty black birds, baked in a pie...

I have a deep-seated fondness for pies in almost any form, and recently published an article at Kitchen Window on NPR's Web site about pot pies. It was while reading about this version of WTSIM that I had my vision. I imagined a steak and mushroom pie, flavored with juniper and rosemary, and encased in a "pastry" of sliced potaoes — a twist on the English cottage pie.

I checked the rules and the only real restriction was that the pie had to be enclosed. No problem, I thought. I jotted down my ideas — a proto-recipe — and got to work.

In general the pie came together smoothly and much as I'd envisioned, with one exception. I underestimated the number of potatoes I'd need and at the end found I didn't have enough potato slices to cover the top. My solution was to rinse the peelings and cover the center with them. I knew they were thin enough to cook completely in the oven, but I didn't anticipate them curling up into light delicious potato chips — hence the birds nest in the center.

Steak and Mushroom Pie

3 ea md. Yukon gold potatoes
2 ea sm. carrots — cut into 1/2” dice
3 tbsp olive oil
1 lb sirloin — sliced very thin and seasoned with salt and pepper
1/2 lb baby portabella mushrooms — sliced
1/2 ea lg. onion — diced
1/2 c cut, frozen Italian beans
1 tbsp juniper berries — crushed
1/2 tsp dried thyme
salt and pepper to taste
2 tsp fresh rosemary — minced
1 sprig fresh rosemary
1 1/2 c beef stock
1/2 c red wine
3 tbsp butter — melted

Bring a large pot of salted water to a boil. Peel (reserving peelings) and slice potatoes into 1/8 inch thick rounds. Add potatoes to water and cook until just tender — about 5 minutes. Scoop out potatoes and drain, reserving water. Bring pot back to a boil and toss in diced carrots. Cook until tender — about 10 minutes. Drain.

Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Brown sliced meat in two batches and save in the pot you cooked the potatoes and carrots in.

Add the remaining tablespoon of olive oil to the skillet and reduce heat to medium. Add mushrooms, onion, thyme, juniper, and minced rosemary to the skillet and cook until mushrooms have given up most of their liquid. Add mixture to steak.

Heat oven to 400F.

Pick the end pieces from the potatoes and mash — You need about 1/3 cup of mashed potatoes.

Deglaze skillet with wine and reduce by half. Add stock and reduce by 1/3. Stir in mashed potatoes. Add to meat mixture along with carrots and frozen beans. Mix thoroughly.

Line a pie plate with overlapping slices of potato. Add meat mixture to pie. Cover outside edge of the pie with overlapping slices of potatoes. Rinse and dry about hlf the potatoe peelings and layer those over the center. Drizzle potatoes and peelings with melted butter and season with salt and pepper. Strip the leaves from the sprig of rosemary and sprinkle over the top.

Cook on the middle rack of the oven for 35 - 45 minutes until lightly browned.

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