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.
- 1 pound ground beef
- 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
- 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
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