The secret to keeping this pot pie slender is making the Greek yogurt biscuit topper! This pot pie is so hearty, there’s no way you’ll be leaving the table hungry. Per serving, each pot pie is only 376 calories. I like to serve this with the Roasted Lemon-Parmesan Broccoli.
Steak & Mushroom Pot Pie:
1 Can Low Sodium Beef Stock (14 ounces)
3/4 pound lean sirloin steak (I like to use Laura’s Lean brand)
12 ounces baby bella mushrooms
1 medium russet potato
1 Tablespoon cornstarch
2 clove garlic, minced
5 Green Onions
2 teaspoons olive oil
1 Tablespoon Worcestershire sauce
1 Tablespoon tomato paste
1 teaspoon Balsamic vinegar
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon Paprika
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
Peel and slice potato into 1/2 to 3/4-inch chunks and place in pot of salted water. Heat to boiling and cook potatoes until fork-tender. Drain water and set aside.
In a separate pot, bring the beef stock, Worcestershire, balsamic vinegar, and tomato paste to simmer. Stir corn starch with 1 tablespoon of water to create a slurry. Add slurry to beef stock mixture and stir to thicken and keep over warm heat while you prepare the steak mixture below.
Heat a cast iron skillet over medium heat and add 2 teaspoons of olive oil. Slice steak into 3/4-inch chucks and add to pan. Season with sea salt, black pepper, paprika, thyme, and onion powder. Cook until no longer pink and then add the mushrooms, green onions, and minced garlic. Cook until mushrooms are tender. Add the potatoes to the mixture. Pour the beef stock mixture to the steak mixture and simmer for 6-8 minutes.
Ladle steak stew into four extra-wide mugs or ramekins and add biscuit topper (recipe below).
and bake in 425 degree oven for 12-13 minutes.
Greek Yogurt Biscuit Topper:
1 cup flour
1/2 Tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup lowfat Greek yogurt
Preheat oven to 425 degrees F.
In a bowl, combine flour, baking powder, baking soda, and salt. Mix well. Add yogurt and fold in until all dry ingredients are incorporated. Place dough onto a floured surface and roll or pat out until 1/2 to 3/4 inch thick. Cut with a floured cutter to fit the diameter of the ramekin or mug the pot pies will be in. Place topper on pot pies, sprinkle with paprika (optional) and bake until biscuit tops are golden brown, about 11-13 minutes.
Servings: 4 * Calories Per Serving: 376 * Fat: 8.3 g * Carb: 44.8 g * Protein: 13.6 g * Sugar: 5.3 g * Fiber 3.9 * Sodium: 988 mg * Cholesterol: 58 mg