company's coming beef pot pie

Name: Company's Coming Beef Pot Pie
Yield: 4
Ingredients: 2 1/2 pound(s) beef roast, cut into small pieces; 1 large onion, diced; 3 medium carrots, diced; 2 - celery, diced; 3 large potatoes, diced; 8 ounce(s) mushrooms, sliced; 2 clove(s) garlic, minced; 1 1/2 tablespoon(s) fresh thyme, chopped; 1 tablespoon(s) fresh rosemary, chopped; 1/2 teaspoon(s) paprika (smoked); 2 cup(s) beef broth; 1 tablespoon(s) cornstarch; 1/4 cup(s) cream; 3/4 cup(s) 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

(1 RATING)

201 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Sep 27, 2012

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.

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yield 4-6 serving(s)

Ingredients

2 1/2 pounds beef roast, cut into small pieces
1 large onion, diced
3 medium carrots, diced
2 - celery, diced
3 large potatoes, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 1/2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon paprika (smoked)
2 cups beef broth
1 tablespoon cornstarch
1/4 cup cream
3/4 cup 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 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.

Step 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.
Step 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.
Step 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.
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