Vegetable Beef Potpie

Total Time

Prep: 40 min. Bake: 25 min.


6 servings

Updated: Oct. 16, 2022
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


  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.
  4. Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.