Try this Homemade Beef Pot Pies recipe, or contribute your own.
Suggest a better descriptionPreheat Oven to 375 degrees
Line Baking Sheet with Foil
Put the Potato Cubes ad 1 T salt in a Saucepan and cover with water
Bring to a boil, reduce the heat to a simmer, and cook until the tomatoes are fork tender but still firm, 5-6 minutes. Drain and set aside
Season the Beef Cubes with the 2 t Salt and 1/2 t Pepper.
Heat Canola Oil in a Dutch oven over medium-high heat.
1. Working in 2 batches, add the beef cubes and brown on all sides.
Using a slotted spoon, transfer the beef to a large bowl.
2. Add the Onions to the Dutch oven and sauté until translucent, 4-5 minutes.
Add the Garlic and sauté until fragrant , about 1 minute
Using a slotted spoon, remove the onions and garlic and add to the bowl with the beef
3. In the same Dutch oven, melt the Butter over medium heat.
Whisk in 3 T Flour and cook, whisking constantly, until the mixture is medium brown in color 4-5 minutes
Whisk in the warmed Beef Broth, Cream, and Worcestershire sauce and bring to a slight boil
Reduce the heat and continue stirring until the sauce has thickened slightly, 3-4 minutes.
4. Return the beef mixture to the Dutch oven.
Add the cooked Potatoes, Mixed Vegetables, Parsley, Thyme, and the remaining 1/2 t Pepper.
Stir to combine and simmer for 10-15 minutes.
Divide the Beef mixture among four 12-14 ounce individual oven proof crocks
5. Add the remaining Flour on the counter to roll out the puff pastry sheet to 1/8" thickness.
Using a bowl or paring Knife, trace and cut out 4 circles large enough to cover the tops of each crock, allowing for a little to hang over the edges.
Place 1 circle on top of each filled crock and crimp the edges. Cut 2-3 slits into the top of the pastry to allow steam to escape.
Beat the egg with 1 T of Water in a small bowl. Brush the egg wash over the top of each pastry shell.
Sprinkle with remaining 1/2 t Salt
Place crocks on prepared baking sheet.
6. Bake for 30-40 minutes, until the pastry is puffed and lightly brown
Remove Potpies from the oven and let cool 5-10 minutes before serving
Use leftover Roast and vegetables. No need to cook them further, just add to onion/garlic mixture and broth mixture.
I also used Butternut Squash in place of potatoes and Rosemary instead of Thyme. Didn't have crust and no time to make it, so a made the biscuit recipe using Bisquick and just rolled it out and cut for my crocks. Buttered the biscuit crust when it came out of the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (503g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 315 | ||
Calories from Fat: 148 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 86mg | 26 % | |
Sodium 392.8mg | 14 % | |
Potassium 527.8mg | 14 % | |
Total Carbohydrate 35.8g | 11 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 28g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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