Puff Pastry Roast Beef Pot Pies


  • 1 tablespoon olive oil
  • 2 cups cubed beef stew meat
  • 1onion, diced
  • 2yellow potatoes, peeled and diced
  • 2carrots, diced
  • 1 rib celery, diced
  • 1 clove garlic, crushed
  • ¼ cup all-purpose flour
  • 2 tablespoons butter
  • 1bay leaf
  • salt and ground black pepper to taste
  • 3 cups low-sodium beef stock
  • 1 cup milk
  • 1 sprig fresh rosemary
  • ½ cup frozen peas
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.

  • Step 3

    Stir 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. Pour 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.

  • Step 4

    Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.

  • Step 5

    Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.

  • Step 6

    Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

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