Ingredients

The following ingredients have 4 Servings
  • 1 lb bottom round or shoulder beef cut into small chunks
  • 1 cup sliced carrots
  • 1 cup diced potatoes
  • 1 cup baby button mushrooms -OR-equivalent of thickly sliced regular mushrooms
  • 1/2 cup sliced celery
  • 1/4 cup diced onion
  • 2 cups beef stock
  • 2 tbsp oil for browning
  • 1-2 sheets defrosted puff pastry sheets (see NOTES)
  • 1 tbsp milk (for brushing pastry top)
  • salt (see NOTES)
  • pepper (see NOTES)
  • 1 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp flour
  • 1/2 cup water

Instruction

  • IF USING COOKED MEAT SEE NOTES
  • Mix the seasoned flour ingredients in a plastic storage bag.
  • Heat oil in a small (4 qt) dutch oven or very deep skillet over medium heat.
  • Dredge meat in seasoned flour and place in the heated pan (don't crowd the pan).
  • Brown meat well on all sides; remove from the pan and set aside.
  • Add the onion and the veggies you are using. Saute about 3 minutes.
  • Add the stock to the pan and add the reserved meat. Bring to boil, cover and reduce heat to low and cook for 30 minutes.
  • Whisk in the thickening mixture and whisk until it's well incorporated and juice begins to thicken.
  • Preheat oven to 400 degrees F.
  • Place the meat mixture in a 2-quart casserole or a deep-dish pie pan.
  • Cut a slit in the pastry to allow steam to escape and lay the sheet of pastry on top of the meat mixture (you don't have to crimp or seal--laying on top is sufficient). Brush pastry top with milk.
  • Bake for 30-35 minutes or until crust top is puffy and deep golden brown.