Ingredients

The following ingredients have 4 Servings
  • 1 box puff pastry sheets
  • 4 tablespoon butter
  • 1 cup onion (diced)
  • 1 cup celery (diced)
  • 4 cloves garlic (minced)
  • 2 pounds beef sirloin (cubed (or beef stew meat))
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 cups potatoes (diced into 1/2" dices)
  • 1 cup carrots (diced)
  • 1 cup frozen peas
  • 2 cups beef broth ((or to taste))
  • 1/3 cup cornstarch
  • 1/3 cup milk
  • Kosher salt & black pepper (to taste)
  • 2 egg whites
  • 2 teaspoons water

Instruction

  • Preheat oven to 400-degrees and remove puff pastry sheets from freezer to thaw.
  • On Instant Pot, press "Saute" button and add butter.
  • When butter has melted, add onion, celery, garlic, and beef sirloin cubes. Saute until beef becomes browned.
  • Add beef broth, bay leaves, and thyme and place lid on Instant Pot and set tab to "sealing".
  • Press "manual" and set time to "30" on high pressure. 
  • When time is up, do a quick release. Add potatoes, carrots, and peas and place lid back on Instant Pot. 
  • Press "manual" and set time to 3 minutes on high pressure. 
  • Do a quick release once more and remove meat and vegetables with a slotted spoon and place in a large bowl. Remove bay leaves and discard.
  • Press "saute" and add more beef broth (about 2 cups, depending on how much broth remains )in the Instant Pot) to make 4 c. beef broth total. 
  • Combine cornstarch and milk to make a slurry. Slowly add to the Instant Pot whisking constantly until you reach a gravy-like consistency.
  • Allow to simmer about 3-5 minutes, adding more milk or beef broth to thin if needed. Season with salt and pepper. 
  • Turn off Instant pot. Carefully pour gravy over the beef and vegetables and stir to combine. Set aside and allow to cool while preparing the next steps. 
  • Prepare 6 oven-proof baking dishes/ramekins (about 12 oz. size works great) by spraying each with cooking spray. Unfold pastry sheets and cut squares to fit over each baking dish.
  • Divide pot pie filling equally between each baking dish and place a pastry square over each one. 
  • Whisk together egg whites and water until foamy. Using a pastry brush, brush egg whites over each pastry square. 
  • Bake until pastry is puffy and golden brown (about 20-25 minutes).