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Vegetable Beef Potpie

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.

6 ServingsPrep: 40 min. Bake: 25 min.

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

2 of 2

Vegetable Beef Potpie (continued)

Directions (continued)

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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.