Vegetable Beef Potpie Recipe

Vegetable Beef Potpie Recipe photo by Taste of Home

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This old-fashioned main dish is tried-and-true comfort food. The golden crust and savory filling make such a pretty presentation. I'm a retired grandmother with 300 cookbooks and computer files filled with recipes.

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Vegetable Beef Potpie Recipe

Prep: 40 min. Bake: 25 min.

Yield: 6 Servings

40 25 65

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 teaspoon pepper
1/4 teaspoon salt
2 cups frozen pearl onions, thawed
1-1/2 cups baby carrots, halved
1 medium parsnip, peeled, halved lengthwise and sliced
2 tablespoons butter
3 garlic cloves, minced
1/4 cup all-purpose flour
1-1/3 cups beef broth
4-1/2 teaspoons red wine vinegar
4-1/2 teaspoons Dijon mustard
3 teaspoons minced fresh rosemary, divided
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour.
Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish.
On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg.
Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown. Yield: 6 servings.

Originally published as Vegetable Beef Potpie in Country Woman September/October 2003, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Vegetable Beef Potpie

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(1-1) of 1 reviews

Reviewed on Nov. 14, 2011 by Tonyairwin

My kids loved this recipe, especially the top crust. While cooking this, they kept asking me when it was going to be done because it smelled so good. They were glad they waited, because they didn't know I was putting the crust on top, which made it even better. Thank you so much for this recipe. I will be making this often for my kids.