Culinary Collection

Beef Bourguignon Pot Pie

with mushrooms and peas

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

What is this meal? A fusion? An homage? A deconstruction? What about just darned delicious? Flakey, golden puff pastry sops up the rich, homey flavors of fresh vegetables, red wine sauce (with bacon!), and meaty, tremendous steak strips. There's a fancy word or concept for everything these days, but with this dinner, flavor remains the word of the day.

In Your Box (serves 2)

  • 3 oz. Peas
  • 8 oz. Cremini Mushrooms
  • ½ oz. Crumbled Bacon
  • Info
    ½ oz. Grated Parmesan
  • Info
    ⅓ oz. Butter
  • 1 Shallot
  • Info
    2 Puff Pastry Dough Squares
  • 2 oz. Red Cooking Wine
  • Info
    4 tsp. Beef Demi-Glace
  • 10 oz. Steak Strips

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    807
  • Carbohydrates
    37g
  • Fat
    52g
  • Protein
    44g
  • Sodium
    1381mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using flank steak follow same instructions as steak strips.

  1. 1

    Prepare the Ingredients

    Halve shallot. Slice halves into thin strips. Quarter mushrooms. Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp salt and a pinch of pepper.

  2. 2

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Transfer steak strips to a plate. Reserve pan; no need to wipe clean.

  3. 3

    Bake the Puff Pastry

    Remove puff pastry from refrigerator. Place on prepared baking sheet. Top evenly with Parmesan, pressing gently to adhere. Bake in hot oven until golden brown, 10-12 minutes. While pastry bakes, cook vegetables.

  4. 4

    Cook the Vegetables

    Return pan used to cook steak strips to medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 3-4 minutes. Add mushrooms and bacon. Stir occasionally until browned and tender, 5-7 minutes. Stir in demi-glace, red wine, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer.

  5. 5

    Finish the Dish

    Once simmering, add ½ cup water and return to a simmer. Once simmering, stir occasionally until slightly thickened, 5-7 minutes. Stir in steak strips and peas until warmed through, 2-3 minutes. Remove from burner and stir in butter until melted. Plate dish as pictured on front of card, topping puff pastry with steak strips and vegetables. Bon appétit!

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