Cottage Beef Pot Pie with Potatoes and Parsnips
2 pounds lean ground beef
1½ teaspoons salt and pepper
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 bay leaf
2 tablespoons finely chopped fresh thyme
4 large carrots, peeled and diced
2 celery stalks, diced
1½ pounds red potatoes, peeled and cut into ½-inch cubes
4 parsnips, peeled and diced
2 tablespoons flour
2 tablespoons tomato paste
1½ tablespoon Worcestershire sauce
1 cup Irish stout
1 cup beef broth
1½ cups frozen peas, rinsed and drained
frozen puff pastry dough, thawed and rolled out to 13 inch square
1 egg, beaten with 1 teaspoon water for egg wash
Preheat oven to 400°F.
In a 12-inch ovenproof skillet over medium-high heat, add the ground beef, break into small pieces with a wooden spoon, and season with 1 teaspoon salt and pepper. Cook until no longer pink then drain the fat, remove the meat from the pan and set aside.
Warm 1 tablespoon olive oil in the same pan. Add onions and cook 5 minutes. Add the garlic and bay leaf and cook one more minute.
Add thyme, carrots, celery, potatoes and parsnips to the pan, and cook 5 minutes. Sprinkle with flour and cook, stirring for 1 minute. Add the tomato paste, Worcestershire sauce, beef broth, stout beer, stirring and bring to a simmer. Allow the mixture to cook for 8 minutes, then stir in the peas, cooked ground beef, and another ½ teaspoon of salt & pepper.
Remove the bay leaf then cover the pan with the puff pastry dough, carefully crimping the edges to fit inside the pan. Brush with the egg wash, make 6 slits with a sharp knife in the center of the pie, and bake at 400°F for 20 minutes or until pastry is golden.
Let the pie rest for 5 minutes before serving.
Sunday, March 12, 2017 - 10:13pm