All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
This "pie" may be deconstructed, but it's fully built with delicious flavor, from the meaty steak strips, yummy vegetables, rich red wine sauce, and the cheesy, crumbly puff pastry on top. Deconstruction, reconstructed, whatever. Delicious is the only "d" word that matters.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Bake Pastry and Prepare Ingredients
Remove puff pastry from refrigerator. Remove any sheets of paper from between puff pastry, if necessary. Cut puff pastry into four equally-sized squares.
Place squares on prepared baking sheet. Top evenly with half the cheese (reserve remaining for garnish).Bake in hot oven until "puffed" and golden brown, 8-10 minutes.While pastry bakes, stem thyme and coarsely chop.Separate steak strips into a single layer and pat dry. Coarsely chop.
Start the Steak Strips and Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and carrot and celery blend to hot pan. Stir occasionally until vegetables begin to soften, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 5-7 minutes.
Finish the Steak Strips and Vegetables
Stir flour into hot pan until no dry flour remains in pan.
Add wine. Stir until reduced by half, 30-60 seconds.Stir in 11/2 cups water, demi-glace, and a pinch of salt and pepper until combined. Bring to a boil.Once boiling, reduce heat to medium. Simmer until slightly thickened and smooth, 2-3 minutes.Stir in peas, garlic salt, 1 tsp. thyme, and 1/4 tsp. salt. Then stir occasionally until peas are heated through, 1-2 minutes.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping steak strips and vegetables with puff pastry and remaining cheese. Bon appétit!
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