Speedy Texas Toast Topped Steak Pot Pie

Delicious and easy to prepare, this speedy skillet version of classic pot pie uses flavourful Top Sirloin Steak instead of the traditional braising beef cuts and a super-simple top crust made from garlicky Furlani Texas Toast. Serve with steamed green beans or broccoli.

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min


Serves 6



Cook bacon over medium heat in a 9- to 10-inch (23 to 25 cm) deep ovenproof skillet or sauté pan for 5 to 7 minutes, stirring often, or until crispy around the edges. Transfer to a paper towel-lined plate with a slotted spoon. Reserve fat in skillet.


Meanwhile, pat beef pieces dry with paper towel and season all over with ½ tsp (2 mL) each of the salt and pepper. Heat reserved skillet over medium-high heat. Cook beef, in 2 batches, for 3 to 5 minutes, stirring occasionally, until browned but still pink inside; transfer to a bowl.


Add butter, mushrooms, onion, carrot, thyme and remaining ¼ tsp (1 mL) each salt and pepper to skillet. Reduce heat to medium. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are starting to soften and brown. Stir in ketchup; cook, stirring, for 1 minute. Stir in broth and peas; bring to a boil.


Whisk cornstarch with 2 tbsp (30 mL) more broth or cold water in a small bowl until smooth. Gradually stir into skillet. Reduce heat; simmer, stirring often, for 2 to 3 minutes or until sauce is thickened. Return bacon, beef and any accumulated juices to skillet. Stir to combine and heat to a simmer.


Arrange the pieces of Furlani Texas Toast on top of beef mixture in a circle, overlapping the pieces slightly. Top with grated Parmesan.


Bake in preheated 400°F oven for 15 minutes or until the bread is crisp and golden.

Share This Recipe With Your Friends & Family

Serving Up Good Times!

Try our other delicious recipes!