Wanting to try something new? Try out this steak and portobello mushroom pie. It is a hearty dish that will invigorate your taste buds. The flaky, buttery crust paired with the juicy beef will definitely have you coming back for seconds!

Ingredients

• 1 Braveheart Top Sirloin Steak, cubed

• 1 tbsp Olive Oil

• 3 shallots, finely diced

• 3 portobello mushrooms, finely chopped

• 2 Carrots, finely chopped

• 6 cloves of garlic, crushed

• 2 tbsp tomato paste

• 1 tbsp balsamic vinegar

• 1 tbsp flour

• 1 ¼ cup beef stock

• 1 ½ cup ale of choice

• 2 sprigs of rosemary

• 2 sprigs of thyme

• 2 bay leaves

• 1/2 tbsp butter or baking spray

• 2 packets puff pastry 

• 1 egg, beaten

Instructions

1. Preheat oven to 400F

2. To a pan, add the chopped shallots and olive oil. Cook until shallots are soft and golden

3. Add garlic, tomato paste, mushrooms, carrots and cubed beef to the pan. Mix well

4. Let mixture cook until beef is browned on the outside. ( beef will continue to cook in the oven)

5. Next, add the balsamic and beef stock to the pan. Let cook for 5 minutes then add the ale and let cook for an additional 5 minutes.

6. Combine flour with 1 tablespoon of cold water to create a paste. Add the flour mixture to the pie mixture.

7. Add herbs to the pan and move to a casserole dish. Put the lid on a casserole dish and place in the oven for 2 hrs.

8. Roll the puff pastry sheets and add to a greased pie pan. 

9. Gently push the pastry into the pie dish.

10. Once finished cooking, allow the pie filling to cool a little. Allowing any liquid that may be left to soak into the steak and mushrooms.

11. Spoon the filling mixture into the pie dish.

12. Beat the egg together and use around the pastry hanging on the rim of the pie dish. 

13. Top the pie with the other sheet of pastry and trim off excess. Score the top to allow ventilation.

14. Brush the folds with more egg and then place in the oven at 400° F for 40 mins.

15. Enjoy!

Enjoy this recipe? Check out Braveheart Steak Sandwich with Roasted Red Pepper Garlic Aioli.

Can you think of anything more classic than steak and potatoes? This dish is the perfect twist on a classic and includes ingredients you probably already have in your pantry. Whether it be a summer grill out or classy dinner party, this recipe is sure to be a crowd pleaser!

• Braveheart Top Sirloin, cut into 1 inch cubes

• 1/2 cup balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon whole grain mustard

• 3 cloves garlic, minced

• salt

• pepper

• 2 cups whole grape tomatoes

• 1/3 cup olive oil

• 2 tablespoons fresh rosemary (stems removed), chopped

• 1 1/2 pounds baby potatoes

• 6 metal or wooden skewers

Directions

1. Place wooden skewers in bowl of water and let soak.

2. Preheat grill to medium high heat.

3. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.

4. Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (or overnight) so the steak can marinate.

5. In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.

6. Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.

7. Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.

8. Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don't want to overcook the steak.)

Enjoy this recipe and want more inspiration? Try making Braveheart Bacon Mac ‘N’ Cheese Hot Dog. This recipe combines all the elements of a favorite summer meal into one dish.