Steak pot pie...... better than chicken? (Drool alert)

Today I made Steak Pot Pie, ala Brigid. It was her recipe that set it off... anything that good has to be tried! It's a moral imperative!




Besides, she challenged me to come up with something better than hers... so I stole her recipe and changed it (g).

Her recipe used yard bird, and I wanted steak. Could it be done? Should it be done? Would it satisfy after reading of hers? With a little careful recipe tweaking, and a journey to market, battle is joined! You folks decide who's looks better (g).

The posted recipe from heaven required chicken, but this dish is to have steak. A sirloin steak to be exact, broiled to almost rare. With room left to cook, but tending towards crisp on the outside, the steak is pulled from the broiler and set aside to rest.

While the steak relaxes and conserves it's juicy splendor, begin sauteing the vegetables in butter. First, the onion. A whole sweet onion, cut into small chunks. Sizzle it in butter till it browns on the edges and turns sweeter yet. While the onion browns, slice six medium fresh carrots and two stalks of fresh celery into bite sized pieces.

After the onions finish, spoon them into a large mixing bowl to cool. Put the pan back onto heat, and drop in the carrots and celery. Here, we use an old trick to soften root vegetables and install some flavor... pour in half a cup of chicken stock and a big pat of butter. As the chicken stock boils away it softens the veggies, till it's all gone and they sizzle and caramelize in the flavored butter left behind. As the carrots soften and sweeten, slice three large Yukon potatoes into bite sized chunks.

When the carrots turn soft on the outside but are still firm, just starting to brown, place them in the bowl with the onions. Into the pan goes another few pats of butter and the potatoes. Saute in fair heat till lightly browned, and then into the bowl with these too.

Now, the final item to be cooked separately. Big mushrooms quartered into mouth watering chunks, and sauteed in the hot pan with butter. Not cooked through, just till they start to caramelize and crisp, and then they too go into the bowl.

With the veggies mostly precooked, slice the steak into bite sized pieces and mix it into the bowl of hot vegetables. Try not to sneak too many away for munching. Into the bowl, pour in one can of mushroom soup, about a quarter cup of mayonnaise, a large pinch of kosher salt, about six grinds of fresh black pepper, two tablespoons of Worcestershire sauce, and a tablespoon of dried rosemary. Mix till all the chunks are well coated, and scrape it all into a large flat roasting dish with sides at least two inches high.

Sprinkle the top with a large handful of shredded cheddar cheese, and cover with aluminum foil or the pan lid. Slide into a 375 oven for about 20 minutes, or till the vegetables are almost tender. Remove from the oven and uncover, while the rest is prepared.

Crack open a large can of Crescent roll dough. Unroll and spread out the dough on a cutting board. While the pan cools and the dough rests, mix up the following ingredients in a bowl with a whisk: Two large eggs, a half cup of sour cream, three more grinds of pepper, a pinch of rosemary, and a large pinch of kosher salt. Mix till well blended.

Layer the crescent roll dough onto the top of the steak pot pie in the pan. Fill in any open spot with dough, but leave small gaps here and there for the topping to seep through. When done laying out the dough, pour the topping over the entire dish and slide it back into the 375 degree oven, uncovered, for another 15-20 minutes or till the topping is browned and beckoning.

When the steak pot pie is golden brown and delicious, pull it from the oven and allow it to cool for about 15 minutes before serving.