Beef Pot Pie with Puff Pastry

Yields: 8 servings

Prep time: 5 minutes

Cook time: 55 minutes

Total time: 1 hour

Ingredients:

5 slices bacon, diced

1 1/2 pounds lean ground beef

1 1/2 teaspoons Morton kosher salt

1/2 teaspoon freshly ground black pepper

1 large yellow onion, diced

8 ounces mushrooms, sliced

1/4 cup tomato paste

8-10 cloves garlic, minced

1 tablespoon Italian seasoning

1/4 cup all-purpose flour

1 cup dry red wine

1 1/2 cups beef broth or stock

2 tablespoons Worcestershire sauce

1 14-ounce package frozen puff pastry

1 large egg

1 tablespoon water

1 cup frozen peas and carrots

Instructions:

Sauté the bacon and beef: In a large stovetop & oven-safe skillet (about 11-12 inches wide), sauté the bacon over medium heat for 3-4 minutes. Add the ground beef, salt, and pepper. Sauté until it is almost cooked through.

Add the vegetables: Add the onion and mushrooms. Sauté for about 12 minutes or until all of the water has cooked off.

Thicken the sauce: Add the tomato paste, garlic, Italian seasoning, and flour. Sauté for 2-3 minutes. Deglaze the pan with the red wine. Reduce until the wine has cooked off. Stir in the broth and Worcestershire sauce. Bring to a light boil. Reduce for about 15 minutes, stirring occasionally.

Prepare the puff pastry: Preheat the oven to 400 degrees Fahrenheit. While the meat mixture reduces, cut the puff pastry with a sharp knife into small squares about 2-2.5 inches big. These do not need to be perfect. Set aside.

Make the egg wash: In a small bowl, whisk together the egg and water. Set aside.

Assemble the pot pie: Once the meat is done, turn the heat off. Stir in the peas and carrots. Smooth the mixture into an even layer. Top with the puff pastry squares. Brush the pastry with the egg wash.

Bake: Bake in the preheated oven until the puff pastry is golden brown and flaky, about 20-25 minutes. Let cool slightly before serving.

Enjoy your delicious Beef Pot Pie with Puff Pastry!

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