Given a choice, my husband Charlie would have some type of beef dish every night of the week. So, when trying to decide what to make for our Valentine’s Day dinner, Sweetheart Steak and Potato Pot Pie popped into my mind! Like a dream, cupid appeared and said: “you can do this, Carole; it’s easy!” And, while it is easy, it does have several moving parts and does take a bit of effort to make this beef pot pie recipe.
But, making Sweetheart Steak and Potato Pot Pies are so worth the extra effort! Rich, savory, hearty and delicious, all the beef pot pie filling ingredients meld together with the flaky pie crust topping, rendering each mouthful a beef lover’s dream!
Plus, you have extra hearts leftover to make savory Sweetheart Pie Crust Crackers to accompany your adorable beef pot pie!
While it is a little complicated because there are many steps involved, this beef pot pie can be made a day ahead and reheated in the oven. I made four of them and there are only two of us, so I made them all for the photo shoot and we ate two right away. Then I refrigerated the remaining two and we ate them the next day.
I baked them in a 350 degree F oven, the tops loosely covered with foil, until they were hot and bubbly – about 30 minutes. Perfect – actually even better, because overnight, the flavors of the beef pot pie filling melded together! Can I just say this is the best pot pie recipe I’ve ever created? A couple of reviewers seem to agree (thanks for the kudos)!
I sprinkled fresh thyme leaves over the top (optional) for bright, fresh color.
Here’s a pile of the savory Sweetheart Pie Crust Crackers. You will have extra pie crust dough leftover, so either refrigerate it for another use or roll it out and make lots of little savory Sweetheart Pie Crust Crackers OR make Sweetheart Pie Crust Cookies! The Sweetheart Pie Crust Cookies post that I did is popular on Pinterest and very delicious – it’s got that sweet/salty thing going on!
These savory Sweetheart Pie Crust Crackers are addicting; if you make them, they’ll be gone in a flash! An added bonus to making a beef pot pie with a heart-shaped cutout in the center: adorable little crackers to munch on.
This beef pot pie recipe makes eight and a half one-cup servings (8 ounces) or almost 6 one-and-a-half-cup servings (12 ounces). What I mean is that these cute little casserole dishes in my photos hold one cup of whatever. I only have four of these, but I also have four that are 1 and 1/2 cups in size (12 ounces). So, this recipe filled up all four of these one cup casserole dishes plus 3 of the 12-ounce casseroles. That’s a lot of beef pot pie!
But, the good news is that these beef pot pies (1) are delicious and (2) you can refrigerate any that you don’t eat right away for another meal. Check out the “Notes” section of the recipe.
Sweetheart Steak and Potato Pot Pie - a comfort-food recipe for Valentine's Day for the meat and potatoes lover in your life! #ValentinesDay Click To TweetPlease share on your social media platforms. It would be so cool to see these go viral! Here’s a collage I made specifically for Pinterest to add to your Pinterest Valentine’s Day board:
Here’s the recipe for Sweetheart Steak and Potato Pot Pie:
This recipe is long – it will print on two pages!
PrintSweetheart Steak and Potato Pot Pie
Savory, hearty and delicious, these cute little pot pies can be made ahead for a special Valentine’s Day dinner!
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Total Time: 2 hours
- Yield: 6 1x
- Category: Casserole
- Cuisine: American
Ingredients
- 1 pound of beef chuck roast, cut into 1/2” cubes
- 5 tablespoons canola oil, divided
- 1 small yellow onion, peeled and diced to 1/4″ size
- 1/2 red bell pepper, seeded and diced to 1/4″ size
- 1 carrot, peeled and diced to 1/4″ size
- 2 medium russet potatoes, peeled and diced to 1/2″ size
- 8 ounces of mushrooms, wiped clean and quartered
- 3 teaspoons salt, divided
- 2 teaspoons ground black pepper, divided
- 4 teaspoons garlic powder, divided
- 1 1/2 cup all-purpose flour, divided
- 1/2 cup butter, divided
- 2 cups low-sodium beef broth
- 1/2 cup cooking sherry
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 – 9-inch refrigerated pie crusts, defrosted per package instructions
- 1 egg, beaten
- sprig fresh thyme (for garnish)
- 2 tablespoons Italian seasoning
Instructions
To Cook the Beef:
- In a shallow dish (such as a pie plate), mix 1 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon garlic powder with a fork.
- Dredge the beef chunks in the flour, coating all surfaces, shake off excess and transfer to a plate.
- In a large stockpot, heat 2 tablespoons canola oil over medium heat.
- Add beef a little at a time; do not crowd pan (cook beef in batches).
- Fry beef until brown, turning over several times to cook all surfaces of the beef.
- As it browns, transfer finished pieces to a plate and cook the second batch until all beef is browned.
- Remove from pan and set aside.
To Saute the Vegetables:
- Add two more tablespoons of canola oil to stockpot.
- Next, add potatoes and carrots, sprinkle with salt, pepper, and 3 teaspoons garlic powder and stir to combine.
- Saute’ 10 to 15 minutes, stirring occasionally until potatoes are browned outside, but tender inside.
- Remove from pot and set aside.
- Add another tablespoon of canola oil to pan; add onions and peppers and saute’ until translucent.
- Then, add mushrooms and continue sauteing until mushrooms are reduced in size and tender.
- Remove from pan and set aside.
To Make the Gravy:
- In the same stockpot, melt 4 tablespoons butter over medium heat scraping pan to incorporate any bits and pieces leftover from the other ingredients.
- Add 1/4 cup flour and stir until thickened; continue cooking and stirring for a few minutes to remove flour taste.
- Next, add beef broth all at once and stir until well-combined.
- Cook over medium heat, stirring occasionally until gravy is thick and bubbly.
- Add Dijon, Worcestershire sauce, and cooking sherry and stir to combine.
To Make the Filling:
- Add beef and vegetables back into the pot and stir to combine.
- Reduce heat to low and cook for about 1/2 hour.
To Make the Pastry Top:
- Preheat oven to 425 degrees F.
- While beef and potato filling is simmering, unroll pie crust on lightly floured board.
- Find a plate (such as a saucer or salad plate) to use as a template to cut the pie crust circles needed to make the top pastry (to measure, put the plate on top of one of your mini casserole dishes; if it’s more than a 1/2 inch larger than your dish, it’s perfect).
- Use your template to cut circles from the pie crust, using a small paring knife.
- Using a small (approximately 1 and 1/4 inch or whatever best fits your casserole dish) heart-shaped cookie cutter, cut a heart out of the center of each pie crust top.
To Assemble the Casseroles:
- Spoon beef and potato mixture into mini casseroles.
- Using your finger, wet finger in water and then run around outside edge of casserole (this is to help the pastry stick to the casserole).
- Center pastry top over each casserole and using fingers, lightly press edges to stick to sides of dishes.
- Place each on a baking sheet and with a pastry brush, carefully brush tops of each pot pie with beaten egg.
- Transfer to preheated oven and bake for 15 to 20 minutes until pie crust is golden.
- Remove and sprinkle each with a few thyme leaves.
To Make the Sweetheart Pie Crust Crackers:
- Using a mini heart-shaped cookie cutter, cut out the remaining pie crust, re-rolling bits, and pieces until all used up!
- Place on baking sheet.
- Melt 4 tablespoons butter in the microwave and using a pastry brush, brush each mini heart with butter.
- Dust hearts with garlic powder.
- Sprinkle with Italian seasoning.
- Bake in preheated 350 degrees F oven for 5 to 8 minutes, watching carefully so they don’t burn!
Notes
If making ahead, bake as directed, cool completely, cover and refrigerate overnight. When ready to bake, preheat oven to 350 degrees F. Cover each mini casserole loosely with aluminum foil and place on baking sheet. Bake for 25 minutes. Remove aluminum foil and bake 5 minutes. Also, these can be frozen and reheated later. If preparing for the freezer, scoop filling into individual casseroles, cover, and freeze (do not place pastry on them at this point). The day before baking and serving, defrost in the refrigerator. When ready to make for dinner, remove from refrigerator and microwave each one for 2 to 3 minutes. Remove from microwave and stir each one thoroughly. Then, top with pie crust (don’t forget egg wash!) and bake in preheated 425 degrees F oven for 15 to 20 minutes until golden brown.
Kitchen Essentials Needed
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Kitchen Knife || Chopping Board || Vegetable Peeler || Pie Plate || Large Stockpot || Wooden Spoons || Individual Casserole Dishes || Salad Plates || Paring Knife || 1 1/4-inch Heart-ShapedCookie Cutter || Baking Sheet || Pastry Brush || Small Microwave-Safe Bowls
Tootles,
Other Valentine’s Day Posts from Toot Sweet 4 Two’s Archives:
Sweetheart Strawberry Crostini
Sweetheart Salad with Blushing Berry Dressing
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Beef and Potato Hand Pies (Cornish Pasties) by Dena from Back to the Book Nutrition
Beef and Guinness Pot Pies by Mary from Home is Where the Boat Is
These are beautiful! Thanks so much for the link to my Beef and Potato Hand Pies too!
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You’re welcome, Dena! Thanks for the kudos; just sharing the blogger love!
Thanks for Sharing Recipe Information…………What a perfect meal for Valentine’s Day! Can’t wait to give it a try!
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Hope you enjoy it! It’s a keeper.
um YUM!!! This looks amazing and is now on my list to make – and adorable with the cut out heart… really anytime of the year.
Enjoy your Valentine’s Day with Charlie!!! xo
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It’s one of Charlie’s favorites and the little leftover hearts make delicious crackers. I think I’ll make one for each holiday!
Could you substitute lean ground round? My husband doesn’t like chunk beef.
Also could you freeze them?
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Hi, Yvonne: I’m not much help on either of your questions, I’m afraid!!! I’ve never made it with ground round, but I’m sure it will be delicious! And, I’m not sure about freezing it because we’ve always eaten them either on the day I make them, or the next day (it keeps in the refrigerator for a few days). But, you can buy frozen pot pies in the grocery store, so it would probably work. Let me know if you try freezing it and I’ll update the recipe!
This is a lovely recipe, top marks. Thanks for sharing.
Simon
You are most welcome! It’s a little bit of work, but so worth the effort because of the delicious result!
This so delicious and warming, love the little cut out pastry hearts. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
It is really a very delicious little pie! I’m glad that I took the extra time and care to make these little treasures. Charlie and I enjoyed them for 2 nights (the benefit of being a food blogger – leftovers!) and my girlfriends loved them!
YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
It is YUM! Thanks for stopping by and pinning to Pinterest!
Absolutely love the pie crackers! Thanks for sharing on Tasty Tuesdays.
They are cute, aren’t they? Thanks for stopping by.
Thank you visiting Bloggers Brags Pinterest Party this week and sharing your post! I have pinned your post to the BBPP Pinterest Board. Have a fabulous week!
Thanks, Sandy! Appreciate your support!
That’s so cute! I haven’t used my individual ramekins in awhile and this is adorable. I might need to get around to that soon.
Thanks, Anne! Stop by again soon…more cuteness in the queue!
Looks like a perfect Valentines day meal. I love anything with a crust on it, its a guilty pleasure. I might eat all of the crust crackers before I can take a picture! Thanks for sharing.
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Hahaha! Yes, the crackers are a bit addicting! Thanks for stopping by!
This is a lovely idea. Beautiful for Valentines Day, and sounds delicious! Thanks for sharing 🙂 I’d like to invite you to also share at my linky here: http://chronicallycontent.com/2015/02/together-tuesdays-25-giveaway.html
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Thanks so much, Lisa! Thanks for the Tuesday invite!
Such a beautiful and hearty meal! I’ve seen a lot of dessert dishes for V-day, so it’s nice to see something a little different and savory. And I love that you’ve found a good use for the left-over dough!
Thanks, Nazia! Your right about a lot of sweet Valentine’s Day dishes! So, I wanted to do something different! Thanks for stopping by.
What a perfect meal for Valentine’s Day! Can’t wait to give it a try!
Thanks, Trish. It’s very delish and if your husband is a “meat and potatoes” man like mine, he’ll love it for sure!