Beef Pot Pies
Ingredients
- 6 tbsp butter ⓘ
- 2 None onions, sliced ⓘ
- 1 clove garlic, minced ⓘ
- 2 1/4 lb beef stew meat, cut into 1 inch pieces ⓘ
- 1/4 cup all-purpose flour, seasoned
- 7 oz button mushrooms, halved ⓘ
- 7 oz pancetta, chopped
- 2 cups beef stock ⓘ
- 2 cups red wine ⓘ
- 3 sprigs fresh oregano leaves ⓘ
- 2 tbsp Worcestershire sauce
- 2 sheets frozen pie dough, thawed and quartered ⓘ
- 2 sheets frozen puff pastry, thawed ⓘ
Instructions
- Melt 3 tbsp butter in a Dutch oven over medium heat, saute onion and garlic for 4-5 mins, until tender. Set aside. Toss steak in flour to coat, shaking off excess. Heat remaining butter and brown beef, in batches, for 3-4 mins. Return onion mixture to pan along with mushrooms and pancetta. Cook for 3-5 mins, until lightly browned. Add stock, red wine, oregano and Worcestershire sauce. Bring to a boil, reduce heat and simmer gently, stirring occasionally, for 40-45 mins, until meat is tender and sauce has thickened. Cool slightly.
- Meanwhile, preheat oven to 375°F. Lightly grease 8 - 8 oz pie dishes then line each with pie dough. Distribute filling between dishes then cut 8 - 5 1/2 inch discs from puff pastry and cover filling. Crimp and seal edges. Cut a small steam vent in each top then brush with egg. Arrange on a baking sheet and bake for 25-30 mins, until crisp and golden.
Nutrition & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).