Beef and Mushroom Pot Pie with Flaky Crust
Equipment
- Large skillet
- 9-inch baking dish
- Pastry brush
Ingredients
- 1 pound ground beef
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cups beef broth
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks, then drain excess fat.
- Add the onion, garlic, carrots, and mushrooms to the skillet. Cook for 5 to 7 minutes until the vegetables soften.
- Sprinkle the flour over the mixture and stir for one minute. Slowly pour in the beef broth while stirring, then add the Worcestershire sauce, thyme, salt, and pepper.
- Simmer the filling for 3 to 4 minutes until it thickens, then stir in the frozen peas and remove the skillet from the heat.
- Transfer the filling to a 9-inch baking dish. Lay the puff pastry over the top, trim any overhang, and cut a few slits in the center. Brush the pastry with the beaten egg.
- Bake for 20 to 25 minutes until the crust turns golden brown and the filling bubbles at the edges.
Notes
Let the filling cool for 10 minutes before adding the pastry so the bottom stays crisp. If the puff pastry browns too quickly, loosely cover the dish with foil for the last 10 minutes of baking. Leftovers reheat well in a 350°F oven to keep the crust from turning soggy.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9-inch baking dish, Pastry brush
Cuisine: American
Equipment: Large skillet, 9-inch baking dish, Pastry brush