Archive for March 15th, 2017

March 15, 2017

Beef Pot Pie


  • 2 lb lean ground beef
  • 1 medium onion or shallots, diced
  • 1/3 cup celery, diced
  • 3 large carrots, diced
  • 1/2 cup frozen peas
  • 1 cup mushrooms, diced
  • 3 cloves garlic, minced
  • 1.5 tbs worchestershire sauce
  • 2 tbs tomato paste
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp caraway seeds
  • 1 tsp dried rosemary
  • 2 bay leaves
  • salt/pepper
  • 3tbs AP flour
  • 1 15oz can beef broth
  • 1 package puff pastry, thawed (can take 30-40m)
  • 1 egg, beaten with a tsp of water


  1. Thaw puff pastry. Use two packages if you wanna be fancy and attempt a weave for the crust.
  2. Season ground beef with salt and pepper. Heat large skillet over medium high, add a tbs oil or so and heat until shimmering. Saute beef until almost cooked through. A little pink is ok. Stirring as needed. Remove beef and set aside
  3. In remaining oil, add onions ad celery. Saute until just soft, ~2-3m. Add garlic, parsley, thyme, rosemary, bay leaf, caraway seeds and continue to saute, another minute or two, until fragrant.
  4. Add carrots, mushrooms, peas, tomato paste, and saute 7-8m or until carrots just start to soften (will still be a bit crunchy but outside will give way to pressure from a fork). Salt as needed.
  5. Stir beef back in. Stir in flour. Slowly stir in broth. Once mixture begins to thicken and bubble, turn heat down on low and simmer 20-30m.
  6. Preheat oven to 450F.
  7. Spoon beef into a large baking pan. Cut puff pastry into strips. Lay strips down on top of beef. Brush on egg mixture and place in oven. 30m or until crust becomes golden and poofy.