Beef Potpies

Beef Potpies
Michael Paul
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preparation
20
minutes
cooking
30
minutes
Serves 4

Ingredients

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

 

Jane Kirby and Kay Chun
September 2002

Nutritional Information

  • Per Serving
  • Calories 782
  • Calcium 31 mg
  • Carbohydrate 81 g
  • Cholesterol 59 mg
  • Fat 35 g
  • Fiber 11 g
  • Iron 6 mg
  • Protein 37 mg
  • Sat Fat 8 g
  • Sodium 1257 mg
What does this mean? See Nutrition 101.

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