Name: Beef Pot Pie
Prep time: 25 min
Cook time: 200 min
Total time: 225 min
Yield: 10 to 12 servings
Ingredients: 2 lb (1 kg) Ontario Beef Stewing Cubes; 1/2 cup (125 mL) all-purpose flour; 1 tsp (5 mL) each salt and pepper; 3 tbsp (45 mL) vegetable oil; 2 Ontario Onions, diced; 3 Ontario Carrots, diced; 2 cloves Ontario Garlic, minced; 2 cups (500 mL) sodium-reduced beef broth; 1-1/2 cups (300 mL) dark lager; 1 can (5.5 oz/156 mL) tomato paste; 2 tbsp (25 mL) Worcestershire sauce; 1 tsp (5 mL) dried thyme leaves; 1/4 tsp (1 mL) hot sauce; 1 bay leaf; 2 Ontario Potatoes, peeled and diced; 1 cup (250 mL) Ontario Mushrooms, quartered; 1 sheet (225 g) frozen butter puff pastry, thawed; 1 Ontario Egg Yolk

Preparation time

25 minutes

Ready in

3 hr 20 min

Cooking Time: 35 minutes
Baking Time: 2 hours and 20 minutes

Makes

10 to 12 servings

Cook Mode

(prevents screen from going dark)

Ingredients

2 lb (1 kg) Ontario Beef Stewing Cubes
1/2 cup (125 mL) all-purpose flour
1 tsp (5 mL) each salt and pepper
3 tbsp (45 mL) vegetable oil
2 Ontario Onions, diced
3 Ontario Carrots, diced
2 cloves Ontario Garlic, minced
2 cups (500 mL) sodium-reduced beef broth
1-1/2 cups (300 mL) dark lager
1 can (5.5 oz/156 mL) tomato paste
2 tbsp (25 mL) Worcestershire sauce
1 tsp (5 mL) dried thyme leaves
1/4 tsp (1 mL) hot sauce
1 bay leaf
2 Ontario Potatoes, peeled and diced
1 cup (250 mL) Ontario Mushrooms, quartered
1 sheet (225 g) frozen butter puff pastry, thawed
1 Ontario Egg Yolk

Instructions

Combine beef, flour, salt and pepper, toss to coat beef well; set aside.

In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onions and cook for 5 minutes, stirring often. Remove to Dutch oven. Increase heat to medium-high; add remaining oil. Brown beef in batches and add to onions; reserve flour. Add carrots and garlic to skillet; cook for 3 minutes over medium heat. Stir in reserved flour; cook for 1 minute. Add broth; bring to boil, stirring well. Stir in lager, tomato paste, Worcestershire, thyme, hot sauce and bay leaf; bring to boil, stirring occasionally. Pour over beef mixture; bring to boil. Cover and bake in 350°F (180°C) oven for 1 hour and 15 minutes, stirring occasionally. Stir potatoes and mushrooms into mixture; cover and bake 45 minutes. Remove bay leaf.

Spoon beef mixture into 12-cup (3 L) casserole dish. Roll out puff pastry to fit top of dish with 2-inch (5 cm) overhang. Place on top, pushing excess pastry down inside dish. Cut a few steam vents. Stir egg yolk with 1 tbsp (15 mL) cold water and brush over top. Bake in 400°F (200°C) oven until golden, about 20 minutes.

Nutritional Information

1 Serving (When recipe serves 12):

Protein: 22 grams
Fat: 17 grams
Carbohydrate: 25 grams
Calories: 343
Fibre: 2 grams
Sodium: 450 mg

Recipe tags

Main Dishes

Beef Carrots Eggs Garlic Mushrooms Onions Potatoes

Beef Pot Pie