Beef Pot Pie

Source: Appleton Post Crescent

Ingredients

  • 1-1/4 lbs. yellow potatoes cut into 1-inch chunks
  • 2 Tbls. butter
  • 1 med-large yellow onion, sliced
  • 2 medium shallots, sliced
  • 1 large carrot, sliced
  • 2 stalks celery, diced
  • 1-1/4 lbs. sirloin tips, cut in 1-inch pieces
  • ground black pepper & salt to taste
  • 1 Tbls. canola oil
  • 1/4 c. red wine
  • 1 c. beef stock
  • 2 Tbls. unbleached white flour
  • 1/2 c. heavy cream
  • 2 Tbls. tomato paste
  • 2 t. Worcestershire sauce
  • 2 t. dried thyme
  • 1 sheet puff pastry, thawed according to package directions

Instructions

Place potatoes in a medium saucepan. Add enough water to cover by 1-inch. Bring to a boil; cook until tender, about 15-20 minutes. Do not overcook.

Meanwhile, in a large deep skillet, over medium-high heat, melt the butter. Add onion, shallots and garlic and saute until tender, about 5 minutes. Add the carrots and celery and cook until beginning to brown and caramelize at the edges, about 10 more minutes. Stir in tomato paste, Worcestershire sauce and thyme. Cook for another 2 minutes. Transfer to a bowl and set aside.

Season the sirloin with salt and pepper. Return the skillet to the stovetop over high heat. Add the oil. Working in batches to avoid over crowing the pan, sear the meat on all sides until well browned, about 3 minutes. The meat doesn’t need to be cooked through. Once seared, remove the meat from the pan.

Lower the heat to medium and stir in the red wine. Scrape up any browned bits from the pan.

In a small bowl, whisk together the beef stock and flour. Add to the pan, whisking until thick, about 3 minutes. Stir in the cream.

Return the beef, vegetables and potatoes to the pan and stir to combine and coat everything with the sauce. Season with salt and pepper. Transfer to a medium greased casserole dish.

Unfold the puff pastry sheet and set it over the pan. Using a fork, poke slits to vent. Bake for 20-25 minutes or until the puff pastry is golden brown and the inside is bubbling.