Vegetable Beef Potpie Recipe

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Vegetable Beef Potpie Recipe
Vegetable Beef Potpie Recipe photo by Taste of Home
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Vegetable Beef Potpie Recipe

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4 1 1
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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.
Recommended: Top 10 Potpie Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.

Ingredients

  • 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 or cider vinegar
  • 4-1/2 teaspoons Dijon mustard
  • 3 teaspoons minced fresh rosemary, divided
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, 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

  • 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 or cider vinegar
  • 4-1/2 teaspoons Dijon mustard
  • 3 teaspoons minced fresh rosemary, divided
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  1. 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.
  2. 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.
  3. 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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Tonyairwin User ID: 6337943 90190
Reviewed Nov. 14, 2011

"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."

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