Cottage Beef Pot Pie with Potatoes and Parsnips

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Ingredients:

2 pounds lean ground beef

2 teaspoons salt and pepper

1 tablespoon olive oil

1 large onion, chopped

6 large garlic cloves, minced

2 bay leaves

3 tablespoons finely chopped fresh thyme

4 large carrots, peeled and diced

2 celery stalks, diced

1½ pounds red potatoes, peeled and cut into ½-inch cubes

4 parsnips, peeled and diced

2 tablespoons flour

2 tablespoons tomato paste

2 tablespoon Worcestershire sauce

2 cups beef broth

1 cup irish stout

1½ cups frozen peas, rinsed and drained

frozen puff pastry dough, thawed and rolled out to 13-inch square

1 egg, beaten with 1 teaspoon water for egg wash

Directions:

1. Preheat oven to 400°F.

2. In a 12-inch ovenproof skillet over medium-high heat, add the ground beef, break into small pieces with a wooden spoon, and season with 1 teaspoon salt and pepper. Cook until no longer pink then drain the fat, remove the meat from the pan, and set aside.

3. Warm 1 tablespoon olive oil in the same pan. Add onion and cook 5 minutes. Add the garlic and bay leaves and cook one more minute.

4. Add thyme, carrots, celery, potatoes and parsnips to the pan, and cook 5 minutes. Sprinkle with flour and cook, stir for 1 minute.

5. Add the tomato paste, Worcestershire sauce, and beef broth to a measuring cup and stir together. Then add the mixture and the stout beer, 1 teaspoon salt and pepper to the veggies, stir and bring to a simmer. Cover and cook the mixture for 10 minutes, then stir in the peas, and cooked ground beef.

6. Remove the bay leaves then cover the pan with the puff pastry dough, carefully press and crimp the edges to fit inside the pan. Brush with the egg wash, make 6 slits with a sharp knife in the center of the pie, and bake at 400°F for 15- 20 minutes or until pastry is golden.

7. Let the pie rest for 5-10 minutes before serving.

Bon Appetit!

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