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Puff Pastry Roast Beef Pot Pies

Puff Pastry Roast Beef Pot Pies

RusticJoyfylFood

"This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet."
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Ingredients

1 h 25 m servings 834 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 834 kcal
  • 42%
  • Fat:
  • 52.4 g
  • 81%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
  3. Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
  4. Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
  5. Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
  6. Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

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Reviews

Read all reviews 3
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Made it as one large pie in a cast iron skillet, not sure if I didn't give it time to reduce, but it was very "soupy" as far as the filling. will try again, maybe with less beef stock.

It was tasty, but it took way longer than 45 minutes to cook the pastry on top. The beef was not tender, other than that it tasted good, just wanted tender beef.

It was okay. I used red wine instead of beef broth. Next time I will not use the potatoes and will add mushrooms instead. The simmering time and baking time was too long. I think just the 45 min...

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