Company's Coming Beef Pot Pie

1
Marsha Gardner

By
@mrdick1950

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6

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

How to Make Company's Coming Beef Pot Pie

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.

Printable Recipe Card

About Company's Coming Beef Pot Pie

Course/Dish: Beef Savory Pies



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