Beef Pot Pie I
Ingredients
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 4 tablespoons olive oil ⓘ
- 1 cup chopped onion ⓘ
- 1 teaspoon minced garlic ⓘ
- 1 cup raw porcini mushrooms ⓘ
- 1 cup chopped carrots ⓘ
- 1/2 cup chopped celery ⓘ
- 1 potato, diced ⓘ
- 1 pound beef tenderloin, cubed ⓘ
- 1 bay leaf ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 cup dry Marsala wine
- 2 tablespoons chopped fresh parsley ⓘ
- 1 egg white ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
- Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
- Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
- Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Nutrition & Diet Analysis (per serving)
1080
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).