Puff Pastry Roast Beef Pot Pies

Name: Puff Pastry Roast Beef Pot Pies
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil); 2 cup Beef (2 cups cubed stewing beef); 1 piece Yellow Onion (1 yellow onion, diced); 2 pieces Yukon Gold Potato (2 yukon gold potatoes, peeled and diced); 2 pieces Carrot (2 carrots, diced); 1 piece Celery Rib (1 rib celery, diced); 1 clove Garlic (1 clove garlic, crushed); ¼ cup All-Purpose Flour (0.25 cup all-purpose flour); 2 tbsp Butter (2 tablespoons salted butter); 1 leaf Bay Leaves (1 bay leaf); 0 pinches Table Salt (table salt and ground black pepper to taste); 1 cup Black Pepper (table salt and ground black pepper to taste); 3 cup Beef Stock (3 cups low-sodium beef stock); 1 cup Whole Milk (1 cup whole milk); 1 sprig Rosemary (1 sprig fresh rosemary); ½ cup Green Peas (0.5 cup frozen green peas); 1 package Puff Pastry (1 (17.5 ounce) package frozen puff pastry, thawed)

85 minAmerican

Servings6

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Ingredients

For 6 servings

Olive Oil1 tbsp · 1 tablespoon olive oil
Beef2 cup · 2 cups cubed stewing beef
Yellow Onion1 piece · 1 yellow onion, diced
Yukon Gold Potato2 pieces · 2 yukon gold potatoes, peeled and diced
Carrot2 pieces · 2 carrots, diced
Celery Rib1 piece · 1 rib celery, diced
Garlic1 clove · 1 clove garlic, crushed
All-Purpose Flour¼ cup · 0.25 cup all-purpose flour
Butter2 tbsp · 2 tablespoons salted butter
Bay Leaves1 leaf · 1 bay leaf
Table Salt0 pinches · table salt and ground black pepper to taste
Black Pepper1 cup · table salt and ground black pepper to taste
Beef Stock3 cup · 3 cups low-sodium beef stock
Whole Milk1 cup · 1 cup whole milk
Rosemary1 sprig · 1 sprig fresh rosemary
Green Peas½ cup · 0.5 cup frozen green peas
Puff Pastry1 package · 1 (17.5 ounce) package frozen puff pastry, thawed

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Steps

1preheat the oven to 350 degrees f (175 degrees c).
2heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes.
3add onion; cook and stir until onion is lightly browned, 3 to 4 minutes.
4add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
5stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes.
6pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
7mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes.
8stir peas into mixture.
9pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of pastry down tightly.
10cover with aluminum foil.
11bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.