Company's Coming Beef Pot Pie
|2 1/2 lb||beef roast, cut into small pieces|
|1 large||onion, diced|
|3 medium||carrots, diced|
|3 large||potatoes, diced|
|8 oz||mushrooms, sliced|
|2 clove||garlic, minced|
|1 1/2 Tbsp||fresh thyme, chopped|
|1 Tbsp||fresh rosemary, chopped|
|1/2 tsp||paprika (smoked)|
|2 c||beef broth|
|3/4 c||fresh or frozen petite baby peas|
|1||puff pastry sheet, thawed|
|1 large||egg, beaten|
|olive oil, extra virgin|
|kosher salt and freshly ground black pepper to taste|
When I get into one of my marathon cooking moods I like to make these pot pies to put into the freezer for a night when I don't feel like cooking or time is short.
Great to have on hand for a quick company meal as well.
Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1½ – 2 hours. Shred beef and return to pot.
If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
Bake pies at 350 degrees for 25-30 minutes, or until golden. Makes 4-6 individual pies or 1 (8″ x 8″) pie.