Ingredients
Scale
- 2 1/2 lbs beef roast, cut into small pieces
- 1 onion, diced
- 3 carrots, diced
- 2 stalks celery, diced
- 8oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 1/2 Tbsp fresh thyme (or 1 1/2tsp dried)
- 1 Tbsp fresh rosemary, finely minced (or 1 tsp dried)
- 1/2tsp paprika (smoked or regular)
- 2c beef broth
- 1 Tbsp cornstarch
- 1/4c milk or cream (I used milk)
- 1/2–3/4c frozen peas (don’t thaw)
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- olive oil
- salt and pepper
Instructions
- In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.
- Add onion, carrot, and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper.
- Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1 1/2 – 2 hours. Shred beef and return to pot.
- In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat.
- If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
- Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don’t cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking.
- Bake pies at 350 degrees for 25-30 minutes, or until golden.
- Makes 4-6 individual pies or 1 (8″ x 8″) pie.