Steak and Mushroom Pot Pie with Flaky Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

Steak and Mushroom Pot Pie with Flaky Crust

YOUR SOLIN GENERATED RECIPE

Steak and Mushroom Pot Pie with Flaky Crust

Lean sirloin and earthy mushrooms simmered in a savory herb gravy, topped with a golden-brown, flaky whole wheat crust that shatters with every bite.

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NUTRITION

523kcal
Protein
50.6g
Fat
23.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean sirloin steak

1 cup Cremini mushrooms

0.25 cup Yellow onion

0.25 cup Carrots

1 tsp Olive oil

0.5 cup Low-sodium beef broth

1 tsp Whole wheat flour

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 oz Whole wheat pie crust dough

1 tsp Beaten egg

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the sirloin steak into small, bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a skillet over medium-high heat and sear the steak pieces until browned on all sides, then remove them from the pan and set aside.

  • 4

    In the same skillet, add the sliced mushrooms, diced onions, and carrots, sautéing until the vegetables are softened and the onions are translucent.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir for one minute to toast the flour.

  • 6

    Slowly pour in the beef broth while stirring constantly, then add the fresh thyme and simmer until the gravy has thickened.

  • 7

    Fold the browned steak back into the vegetable mixture and transfer the entire filling into a small oven-safe ramekin or individual pie dish.

  • 8

    Roll out the whole wheat dough to fit the top of your dish, place it over the filling, and crimp the edges to seal it tightly.

  • 9

    Brush the top of the crust with the beaten egg and bake for 15 to 20 minutes until the crust is golden-brown and the filling is bubbling.

Steak and Mushroom Pot Pie with Flaky Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

Steak and Mushroom Pot Pie with Flaky Crust

YOUR SOLIN GENERATED RECIPE

Steak and Mushroom Pot Pie with Flaky Crust

Lean sirloin and earthy mushrooms simmered in a savory herb gravy, topped with a golden-brown, flaky whole wheat crust that shatters with every bite.

NUTRITION

523kcal
Protein
50.6g
Fat
23.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean sirloin steak

1 cup Cremini mushrooms

0.25 cup Yellow onion

0.25 cup Carrots

1 tsp Olive oil

0.5 cup Low-sodium beef broth

1 tsp Whole wheat flour

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 oz Whole wheat pie crust dough

1 tsp Beaten egg

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the sirloin steak into small, bite-sized pieces and season evenly with sea salt and black pepper.

  • 3

    Heat the olive oil in a skillet over medium-high heat and sear the steak pieces until browned on all sides, then remove them from the pan and set aside.

  • 4

    In the same skillet, add the sliced mushrooms, diced onions, and carrots, sautéing until the vegetables are softened and the onions are translucent.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir for one minute to toast the flour.

  • 6

    Slowly pour in the beef broth while stirring constantly, then add the fresh thyme and simmer until the gravy has thickened.

  • 7

    Fold the browned steak back into the vegetable mixture and transfer the entire filling into a small oven-safe ramekin or individual pie dish.

  • 8

    Roll out the whole wheat dough to fit the top of your dish, place it over the filling, and crimp the edges to seal it tightly.

  • 9

    Brush the top of the crust with the beaten egg and bake for 15 to 20 minutes until the crust is golden-brown and the filling is bubbling.