Pot pies are one of my favourite meals. I love the perfect combination of a tasty stew topped with a delicious, flaky puff pastry. In this recipe we simply use our classic beef stew recipe, and bake it with puff pastry until golden brown for a comforting family meal. If you too love pot pies, you’ll have to give this one a try!
Changing up a classic stew recipe by baking it with puff pastry is an easy way for me to get my daughter to eat her dinner. The appeal of the stew on its own filled with veggies doesn’t do much for her. But if I offer it topped with the puff pastry she is suddenly enticed. Win, win! I hope you too get a chance to try it!
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- 1 pound of stewing beef, cut in thirds, to make smaller pieces
- 1 onion, diced
- 2 cups white whole mushrooms chopped in small pieces
- 3 large carrots chopped/sliced
- 2 cups potatoes, chopped small
- 2 cup frozen peas
- 1½ cups of a dry red wine
- 3 cups of beef broth
- 2 tablespoon of tomato paste
- 3 minced garlic cloves
- 4 springs of thyme
- 3 tablespoons of olive oil
- 2 tablespoons brown sugar
- ½ teaspoon of dried basil
- 3 tablespoons of cornstarch
- salt and pepper
- 2 sheets puff pastry
- Heat 2 tablespoons of olive oil in a large pot on medium heat
- Add beef and cook for about 5 minutes stirring often until browned, then drain fat
- Add last tablespoon of olive oil to the pot and add onion, cook for about 2-3 minutes stirring constantly. Then add mushrooms, garlic, and thyme stirring often for about 5 minutes or until mushroom are soft and cooked
- Pour in the red wine and simmer for about 3-4 minutes, until it reduces to about half.
- Add beef broth, tomato paste, ¼ teaspoon of pepper, and 1 teaspoon of salt then bring to a boil. Reduce heat to low, cover the pot and simmer for about 1 hour 15 minutes. Remove and discard thyme springs.
- Add carrots, potatoes, sugar, and basil leaves then simmer for an additional 45 minutes to an hour or until vegetables are soft.
- Prepare to make the roux by removing ¼ cup of the liquid and setting it aside to cool. Add the cornstarch with reserved liquid and whisk until smooth then add to the stew and continue cooking for another 5 minutes, or until stew thickens.
- Add peas and continue to cook for an additional 2 minutes.
- Preheat oven to 400 degrees F. Ladle stew into pie plates and top with puff pastry. Bake for 15-20 minutes, or until top is golden brown.