Individual beef mushroom pot pies feature flaky golden puff pastry over a rich, savory filling.
Photo by Iuliia Nedrygailova
Serves 4
1 tablespoon olive oil
1 pound stewing beef, cut into ½-inch cubes
1 medium onion, chopped
8 ounces mushrooms, quartered or thick sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup beef stock
½ cup red wine (optional, or use more beef stock)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Kosher salt
Fresh ground black pepper
1 package frozen puff pastry
1 large egg, beaten
In a large saucepan over medium heat, heat oil. Cook beef in a single layer (work in batches if needed) until browned on all sides. Remove from pan onto a plate. Reduce heat to medium. Add onions and cook until softened, about 3–5 minutes. Add mushrooms and cook until they release their moisture and start to brown. Add garlic and cook an additional 30–60 seconds. Stir in flour and tomato paste, cooking 1–2 minutes until combined and paste darkens slightly.
Gradually pour in beef stock and wine, stirring to prevent lumps. Add Worcestershire sauce, thyme, salt and pepper. Return beef to pan. Bring mixture to a boil and reduce heat to low. Cover and simmer for at least 1 hour or until beef is tender and sauce has thickened. Remove from heat and allow mixture to cool for at least 10 minutes.
Preheat oven to 400 F. Cut thawed puff pastry into circles to fit over four 5-inch ovenproof ramekins, allowing a ½-inch overhang around the rims. Using a scoop or ladle, spoon cooled beef mixture into individual ramekins. Brush top edge of each ramekin with water. Place pastry cutoffs over the top of each dish and press edges down to help pastry seal to top of ramekin during baking.
Whisk together egg and 1 tablespoon water, and brush over tops of pastry. Using a paring knife, cut four small slits in each pastry top to allow steam to escape. Bake for 20–30 minutes or until pastry is puffed and golden brown. Serve individual pies with mashed potatoes and/or steamed vegetables.
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