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Vegetable Beef Potpie

 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.


  • 1 pound ground turkey or beef
    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


  • 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.