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  2. St. Pat's Beef Pot Pie

St. Pat's Beef Pot Pie

Tender Flat Iron Steaks are quickly cooked in a skillet before joining mushroom, carrots and peas in a savory gravy. The pie gets topped with flaky dough for a satisfying meal.

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Ingredients:

  • 1-1/2 pounds beef Flat Iron Steaks
  • 8 ounces sliced cremini mushrooms
  • 1-1/2 cups frozen crinkle-cut carrots
  • 1-1/2 cups frozen peas
  • 2 teaspoons chopped fresh thyme, divided
  • 1 teaspoon minced garlic, divided
  • 3 tablespoons cornstarch
  • 1 can (14-1/4 ounces) beef broth
  • 1 refrigerated pie crust (1/2 of a 15-ounce package)

Cooking:

  1. Heat oven to 425°F. Cut beef Flat Iron Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
  2. In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
  3. Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
    4. Cook's Tip: For a richer-flavored sauce, remove skillet from stovetop and add 1/4 cup Irish whiskey to skillet. Return skillet to heat; add the beef broth mixture. Cook and stir about 1 to 2 minutes or until any browned bits on bottom of skillet are dissolved.
  4. Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unroll pie crust on flat surface, pressing out lines with fingers, if necessary. Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. Bake in 425°F oven 16 to 18 minutes or until crust is golden. Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!