Hearty, rich, comforting, and generously-filled, this delightful recipe for beet pot pie serves two (or just you, your call), making it the perfect dish for a cozy night in. The vibrant, earthy flavors of the beets combined with a flaky crust create a mouthwatering experience that is sure to impress. Not only do beet pot pies provide an excellent excuse to indulge in a long-awaited romantic dinner, but they also make for a fantastic option for catching up with a friend or family member over a warm meal. Each bite is a celebration of heartiness, inviting you to savor the love and effort put into this delicious dish. Whether you’re sharing it with someone special or enjoying a well-deserved solo dinner, beet pot pies are an extraordinary treat that captivates the senses and warms the soul.
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.
