Skillet Beef Pot Pie with Portobello Mushrooms, Sherry, and Rosemary
Why This Recipe Works
We chose tender blade steak—an underutilized, reasonably priced cut used for beef teriyaki and kebabs—for our beef pot pie recipe. Cubed, browned, and simmered beneath a crust, the result was tender and flavorful (and nearly identical in flavor to pricier sirloin steak). For the vegetables in our skillet beef pot pie recipe, we sautéed onions, carrots, and portobello mushrooms directly in the skillet, then added frozen peas to the filling just before baking to preserve their color. For the topping, tasters liked our Skillet Pot Pie Crust recipe—the combination of the flaky crust with rich beef stew was hard to pass up.