Taste of Home
Vegetable Beef Potpie
TOTAL TIME: Prep: 40 min. Bake: 25 min.
YIELD: 6 servings.
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.
Ingredients
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1 pound ground beef
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1/2 teaspoon pepper
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1/4 teaspoon salt
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2 cups frozen pearl onions, thawed
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1-1/2 cups baby carrots, halved
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1 medium parsnip, peeled, halved lengthwise and sliced
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2 tablespoons butter
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3 garlic cloves, minced
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1/4 cup all-purpose flour
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1-1/3 cups beef broth
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4-1/2 teaspoons red wine vinegar
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4-1/2 teaspoons Dijon mustard
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3 teaspoons minced fresh rosemary, divided
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1 sheet frozen puff pastry, thawed
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1 egg, lightly beaten
Directions
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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.
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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.
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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.
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4.
Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.
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