Beef Potpies

beef-pot-pie
Photo by Michael Paul
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 782 calories
    • Fat 35 g
    • Sat Fat 8 g
    • Cholesterol 59 mg
    • Sodium 1257 mg
    • Protein 37 mg
    • Carbohydrate 81 g
    • Fiber 11 g
    • Iron 6 mg
    • Calcium 31 mg

Ingredients

  1. Check 1 zucchini, cut into 1/2-inch chunks
  2. Check 1/4pound mushrooms, quartered
  3. Check 1 tomato, coarsely chopped
  4. Check 1cup cooked potatoes from Roast Beef with Horseradish Potatoes, cut into 1/2-inch chunks
  5. Check leftover beef (about 12 ounces) from Roast Beef with Horseradish Potatoes, cut into 1-inch pieces
  6. Check 3tablespoons all-purpose flour
  7. Check 1 1/2cups chicken broth
  8. Check 1tablespoon Dijon mustard
  9. Check 1teaspoon salt
  10. Check 1tablespoon fresh parsley, chopped
  11. Check 1pound package puff pastry, thawed

Directions

  1. Heat oven to 350° F. In a large bowl, combine the zucchini, mushrooms, tomato, potatoes, and beef and set aside. (See Roast Beef with Horseradish Potatoes recipe.) 
  2. In a small bowl, whisk together 1/4 cup warm water and the flour. In a large saucepan, bring the chicken broth to a boil. Whisk in the flour mixture and simmer until thickened, 4 to 5 minutes. Remove from heat and stir in the mustard, salt, and parsley.
  3. Meanwhile, using an ovenproof bowl or mug (about 4 inches in diameter), cut out 4 puff-pastry rounds to fit on top. Cut 3 slashes in the center of each round. Divide the filling among 4 ovenproof bowls and spoon some of the chicken-broth mixture over each. Top each bowl with a pastry round and bake until the pastry is puffed and golden brown, 25 to 30 minutes.