Recipe – Beef Pot Pie For Two

Hearty, rich, comforting, and generously-filled. This recipe for beet pot pie serves two (or just you, your call), and beet pot pies make for an excellent excuse to have that long-awaited romantic dinner or catching up with a friend or family member.

Basic Information.

  • Avg. Prep. Time: 50 minutes
  • Avg. Cooking Time: 50 minutes
  • Avg. Total Time: 100 minutes (1 hour 40 minutes)
  • Serving Size: 2 individual servings
  • Diet-friendly with: Less strict forms of Paleo, Keto, and Candida
  • No-not for: Vegetarian, Vegan, Gluten-free

Ingredients

  • Frozen Puff Pastry – 1 sheet (thawed according to package)
  • Onion – 1/2 (small and diced)
  • Red potatoes – 2 (small, cubed, and unpeeled)
  • Olive oil – 1 tablespoon
  • Beef stew meat – 1/2 lb. (cubed)
  • Salt – 1 pinch
  • Ground black pepper – 1 pinch
  • Mushrooms – 1/4 cup (chopped)
  • Garlic – 1 teaspoon (minced)
  • Thyme leaves – at own preference (dried)
  • Beef broth – 1 1/3 cups (unsalted)
  • Worcestershire sauce – 1 tablespoon
  • Cornstarch – 1/8 cup
  • Water – 1/4 cup (cold)
  • Frozen peas and carrots – 1/2 cup (non-thawed)
  • Parsley – 1/8 cup (fresh and minced)
  • Egg – 1 (small)
  • Water – 2 teaspoons

Directions

1-Stew:

  • Heat half the olive oil in a medium-sized saucepan at medium heat, add the meat and sprinkle it with salt and pepper. Stir occasionally and remove to a separate plate when browned.
  • Add the rest of the olive oil to cook the mushrooms. Stir and mix with the garlic, thyme, beef broth, and Worcestershire sauce.
  • Put the potatoes, onions, and cooked meat back into the saucepan. Boil it, then simmer it (for roughly 15 minutes). You want the potatoes cooked and the meat tender.
  • Separately, whisk the cornstarch with cold water, add it to the stew and thicken it (for about 2 minutes).
  • Finally, take it away from the heat, add the parsley and the peas and carrots mix and sprinkle with a bit of salt. Now, preheat the oven to 400F (200C).

2-Puff Pastry Tops:

  • Cut the puff pastry in circles to cover the pot pies. You can use an upside-down bowl or a cutter if you prefer.
  • With the leftover dough, you can create small shapes to garnish them.

3-Pot Pie Assembly:

  • On a foil-lined baking sheet, spray the bowls with non-stick spray.
  • Pour the stew into the bowls and place the puff pastry tops to cover them. Gently stretch them and press them until you can tuck in the edges.
  • Whisk the egg with just a bit of water, and brush it onto the puff pastry tops. If you made some shapes, place them on top, as well.
  • Bake for about 25 minutes. You want the crust golden and the filling bubbly.
  • Serve and enjoy!

Extra Tips.

  • For this recipe, we used frozen puff pastry for its texture and smoothness. However, you can make your own dough to craft a personal signature on this delicious dish.
  • For extra juiciness, don’t forget to keep the peas and carrots mix frozen until the last minute.
  • Before serving, for a bit of extra thickness, allow the pot pies to rest for about 10 minutes.
  • Oh, and finally. Pot pies are incredibly versatile, just like omelets or even souffles. Feel free to find other variations of seasoning and fillings to craft a recipe you can call your own.

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