Beef Pot Pies

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Beef Pot Pies
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Makes: 4 servings adjust

Directions

Ingredients

  • 1 Zucchini, Cut into 1/2 inch pieces
  • 1⁄4 pound Mushrooms, Quartered
  • 1 cup Potatoes, cooked, from Roast Beef with Horseradish Potatoes, cut into 1/2-inch chunks
  • 12 ounces Beef, from Roast Beef with Horseradish Potatoes, Cut into 1 inch pieces
  • 1 Tomato, Coarsely chopped

Step 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.)

Ingredients

  • 1⁄4 cup Warm Water
  • 3 tablespoons Flour
  • 1⁄4 Chicken Broth
  • 1 tablespoon Fresh Parsley, Finely chopped
  • 1 teaspoon Salt
  • 1 tablespoon Dijon Mustard

Step 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.

Ingredients

  • 1 pound Frozen Puff Pastry Sheet, Thawed

Step 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.
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