Beef Pot Pies
April 23, 2020
This Beef Pot Pie recipe is adapted from the Pioneer Woman. It's hearty and comforting and just what we needed. If you don't have puff pastry, you could cover it in mashed potatoes or even tater tots!
- Prep: 20 mins
- Cook: 1 hr 5 mins
- Yields: 6 Servings
Ingredients
4 tablespoons (½ stick) butter
2 pounds beef stew meat, cut into cubes
1½ cups carrots, diced (½-inch dice)
1½ cups diced celery (½-inch dice)
3 tablespoons all-purpose flour, plus more for flouring
1 pound cremini or white button mushrooms, SLICED
Kosher salt and freshly ground black pepper
Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
Directions
1Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
2Add the carrots, celery and shallots and sauté until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and sauté for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
3After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
4Preheat the oven to 425° F.
5On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch oven-safe casserole dishes upside down on a pastry sheet and cut a circle around it, making it ½ inch larger than the dish. Repeat with the remaining 5 dishes using all of the pastry sheets; discard the scraps.
6Put the 6 dishes onto 2 baking sheets and fill the skillets with the cooled beef mixture. Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
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