Individual Beef Pot Pies for 2

By lorik

Thaw the puff pastry while you’re making the stew. If it gets too soft, just pop it in the refrigerator to chill until you’re ready to cut it and assemble the pies.

Ingredients

• HEAT:
• 1 Tbsp. olive oil
• 8 oz. boneless beef chuck roast, trimmed, cut into 1/2-inch pieces, patted dry, seasoned with salt and black pepper
• MELT:
• 3 Tbsp. unsalted butter
• 4 oz. button or cremini mushrooms, quartered
• 1 Tbsp. tomato paste
• 2 tsp. minced fresh rosemary
• 1 tsp. minced fresh garlic
• 1/4 cup all-purpose flour
• DEGLAZE: 1/4 cup brandy
• 2 cups low-sodium beef broth
• 4 oz. red potatoes, cut into 1/2-inch chunks
• 1 1/2 cups frozen mixed vegetables
• 1/3 cup frozen pearl onions
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. red wine vinegar
• MEANWHILE, CUT:
• 1 sheet frozen puff pastry (1/2 pkg.), thawed
• 1 egg beaten with 1 Tbsp. water

Details

Servings 2
Cooking time 90mins
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 400°. Line a baking sheet with foil. Heat oil in a sauté pan over medium-high. Add beef to pan and brown on all sides, 3–5 minutes; transfer to a plate. Melt butter in same pan over medium heat; add mushrooms, season with salt and pepper, and cook until browned, 7–8 minutes. Stir in tomato paste, rosemary, and garlic; cook until fragrant, about 1 minute, then stir in flour and cook 1 minute. Deglaze pan with brandy, scraping up any brown bits, then whisk in broth until smooth.

Add potatoes and beef. Heat stew to a boil over medium-high, then reduce heat to medium, and simmer, covered, until beef and potatoes are nearly fork-tender, about 20 minutes. Stir in mixed vegetables, onions, parsley, and red wine vinegar. Meanwhile, cut puff pastry to fit two 2-cup ovenproof bowls, with a 1/4-inch border (cut decorative shapes with leftover dough, if desired); chill until ready to bake. Ladle stew into bowls; place pastry rounds on top, gently stretching and pressing edges over lip of bowls. Brush pastry with egg wash; arrange decorative pastry cut outs on top and brush with egg wash. Cut a few shallow steam vents on top of pies; transfer to prepared baking sheet. Bake pot pies until filling bubbles and crusts are golden, 30–40 minutes, tenting with foil if crusts brown too quickly. Let pot pies rest 10 minutes before serving.

Per serving: 660 cal; 32g total fat (15g sat); 143mg chol; 335mg sodium; 47g carb; 5g fiber; 39g protein