Beef Potpies

Photo by Michael Paul
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


  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


  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.