Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

I was planning on spending my weekend in the pool.  However, the thunder & lightening outside decided that those plans needed to be canceled. Boo.

Rain has a way of making me want to snuggle underneath a blanket, watch a movie, & eat comfort food…. and no amount of coffee can undo this.  It’s like a rain coma or something.  So, here I am under my comfy blanket watching a movie on Lifetime – but I was missing the comforting food in my belly.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

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Enter this pie.  I love this pie. It was actually inspired by my completely from scratch (and really good) Hearty Beef Puff Pie.  But, even though it’s absolutely delicious, it’s not a very fast thing to make.  So, I didn’t want to try to duplicate it completely, but instead make something using it as a guide, taking a shortcut thru good quality canned soup. The canned soup takes a lot of work out of this dish, plus doesn’t lack in flavor – making it much easier to bring a ‘homestyle’ dish to the table on a busy night. It tastes like you worked on it for hours – but you didn’t.  I think that the addition of the caramelized onions & garlic makes a huge impact too.  Semi-homemade kind of style & perfect for a busy day or a lazy day.

Here’s what you need:

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

 

To a hot pan, add 1 tablespoon of butter to melt.  Slice an onion into half rings, and throw it in the pan.  Cook for 5-7 minutes.  Add 4 cloves of chopped garlic. Saute for 2 minutes.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Scoop the onion & garlic mixture into a separate bowl & set aside. Return the same pan to the heat.  Add 2 tablespoons of butter.  Let it melt, and then whisk in 2 tablespoons of flour.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Let cook for 60 seconds.  Stir 1 can of Progresso Rich & Hearty Steak & Vegetables Soup undrained.

 

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Stir in 3 tablespoons of Worcestershire sauce.

Drain the other can of Progresso Steak & Vegetable soup & stir it in.

potpieEasy Steak, Cheddar, & Caramelized Onion Pot Pie12

Mix in 2 cups of cheddar cheese.  I used triple cheddar here.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Roll out a sheet of puff pastry on a lightly floured surface to fit your pie dish.  Spray your pie dish with non stick cooking spray, and lay in the sheet.  Fill with the beef filling.  Trim the puff pastry to fit if needed.

 

Top with the caramelized onions & garlic.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Brush the crust edges with an egg white.  Roll out your other puff pastry crust, & lay it on top.  Press around the edges to seal, tucking the crust under as you work.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Cut an ‘X’ into the center of the puff pastry crust. Brush the entire crust with the egg white.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Bake at 350 degrees for 15 minutes.  Cover with tinfoil tent, reduce heat to 325, & continue cooking for 30 additional minutes.

Cool on a wire rack for 15 minutes.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Then slice you up a great big ol’ piece.  Or two.  I won’t tell.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Now you can use a regular pie crust for this too – but I really love the way the puff pastry works with beef.  I mean, look at the way it rises.  So airy, so flaky.  Can you blame me?

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Yeah, I didn’t think so.

Easy Steak, Cheddar, & Caramelized Onion Pot Pie

Ingredients:

  • 2 cans Progresso Thick & Hearty Steak & Vegetable Soup
  • 1 box of 2 puff pastry sheets
  • 2 cups cheddar cheese
  • 1 large onion, sliced into half rings
  • 4 cloves garlic, chopped
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 3 tablespoons Worcestershire Sauce
  • 1 egg white
  • black pepper to taste

Directions:

  1. Preheat your oven to 350 degrees.
  2. Melt 1 tablespoon of butter in a skillet. Add the onions & cook for 5-7 minutes. Add the garlic & cook for another 2 minutes. Season with pepper. Transfer to a bowl & set aside.
  3. Melt the remaining 2 tablespoons of butter in the same skillet. Add the flour, & whisk – cook for 60 seconds. Add in 1 can of soup & 3 tablespoons of Worcestershire sauce. Stir. Drain the remaining can of soup, & stir in the solid ingredients. Season with pepper. Cook on low heat for 10 minutes, until thick. Turn off the heat & stir in the cheddar cheese.
  4. Roll out the puff pastry on a lightly floured surface to fit in your pie dish. Spray your pie dish with nonstick cooking spray & fill with the beef filling. Top with the onions & garlic. Brush the edges of the bottom crust with the egg white. Roll out the remaining piece of puff pastry to fit over the top. Press down to seal, tucking under the edges as you go. Cut an ‘x’ into the center of the pie crust & brush the entire top with egg white.
  5. Cook at 350 for 15 minutes. Reduce heat to 325 & cover with a tin foil tent. Bake for an additional 30 minutes. Cool on a wire rack for 15 minutes before serving.
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I was compensated for creating this recipe as part of being a Canbassador for Cans Get You Cooking.  All opinions & general ramblings are my own.