Pot pie. The pastry-covered comfort, the thick stew within. I always stop to look at a pot pie recipe. I always want to consider cooking (and eating!) a pot pie.

Indeed, we need to simmer and bake this masterpiece for 3 hours or so, but let’s not be intimidated by a meal that cooks itself in the background.

The “Steak and Mushroom Pot Pie,” recently posted by Simply Delicious, sure does hit the spot.

Browning the beef is easy enough. Fry the vegetables -- onion, carrots, celery, mushrooms, garlic -- in stages, making sure to add a splash of oil and salt and pepper at each stage. Herbs, spices, and stock. Bring it all to a boil, and then the simmering begins. My meat is tender after 2 hours and 15 minutes of simmering. All of those vegetables have melted into the thick stew by this point. Hearty.

Puff pastry is glorious, buttery, flaky. I always feel like I’m cheating or taking a shameful shortcut when I unroll the pastry from its box and drape it over my food. But let’s admit: puff pastry is our rightful luxury. It’s what makes a pot pie a coveted pleasure.

In the oven, my pastry is golden brown in 35 minutes. A dining audience is always delighted by golden puff pastry. We know this.

Be proud of this artwork. Eat it enthusiastically, quickly. Scoop it all up.