Marsha Gardner Recipe

Company's Coming Beef Pot Pie

By Marsha Gardner mrdick1950


Recipe Rating:
 1 Rating
Serves:
4-6

Marsha's Story

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.

Ingredients

2 1/2 lb
beef roast, cut into small pieces
1 large
onion, diced
3 medium
carrots, diced
2
celery, 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
1 Tbsp
cornstarch
1/4 c
cream
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

Directions Step-By-Step

1
In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.
2
Add onion, carrot, potato and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper.

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.
3
In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat.
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.
4
Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don’t cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking.

Bake pies at 350 degrees for 25-30 minutes, or until golden. Makes 4-6 individual pies or 1 (8″ x 8″) pie.

About this Recipe

Course/Dish: Beef, Savory Pies