Beef Pot Pie

• 12 ounces red potatoes (about 2 medium potatoes), cut into 1/2-in. cubes
• 2 tablespoons canola oil, divided
• 1 pound top sirloin steak, cut into 1/2-in. cubes
• 2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 3 cups sliced fresh shiitake mushroom caps (from 8 oz. mushrooms)
• 3 medium (3 oz. each) carrots, chopped (1 cup)
• 1 tablespoon chopped fresh thyme
• 7 tablespoons (about 2 1/8 oz.) all-purpose flour
• 4 cups unsalted beef stock, divided
• 1 cup frozen green peas
• Cooking spray
• 1 (14.1-oz.) pkg. refrigerated piecrusts
• 1 large egg, lightly beaten
• 2 tablespoons water, plus more for boiling potatoes

1. Place potatoes in a small saucepan; add water to cover. Bring to a boil over high. Reduce heat to medium; simmer until just tender, 8 to 10 minutes. Drain.
2. Heat 1 tablespoon of the oil in a large skillet over high. Add beef; cook, stirring occasionally, until browned on all sides, 5 to 6 minutes. Transfer to a plate; sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
3. Add sliced mushroom caps and remaining 1 tablespoon oil to skillet; cook over high, stirring often, until lightly browned, 4 to 5 minutes. Add carrots and thyme. Reduce heat to medium-high; cook, stirring often, until mushrooms have released their liquid, 3 to 4 minutes.
4. Whisk together flour and 1 cup of the stock in a small bowl until smooth. Add remaining 3 cups stock to mushroom mixture in skillet; bring to a boil over medium-high, stirring occasionally. Stir in flour-stock mixture. Reduce heat to medium; simmer, stirring often, until carrots are just tender and sauce has thickened, 6 to 8 minutes. Transfer mixture to a large heatproof bowl; stir in potatoes, beef, peas, and remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
5. Preheat oven to 400u0b0F. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Roll 1 of the piecrusts into an 11-inch circle; fit inside prepared baking dish, pressing gently into corners and allowing overhang on sides of dish. Spoon beef mixture over piecrust in dish; top with remaining piecrust. Press together top and bottom piecrust edges to seal, incorporating any piecrust overhang into pressed edges. Cut 5 to 6 slits on top of piecrust in a pinwheel pattern. Whisk together egg and the 2 tablespoons water in a small bowl; brush onto piecrust.
6. Place baking dish on a rimmed baking sheet. Bake in preheated oven until filling is bubbling and top is lightly browned, 30 to 35 minutes. Let cool 15 minutes; serve.

red potatoes, canola oil, sirloin steak, kosher salt, black pepper, fresh shiitake mushroom caps, carrots, thyme, flour, unsalted beef stock, frozen green peas, cooking spray, egg, water

Taken from www.myrecipes.com/recipe/best-beef-pot-pie (may not work)