Cottage Beef Pot Pie with Potatoes and Parsnips
Cottage Beef Pot Pie with potatoes and parsnips, ground beef, carrots, peas, and stout beer - topped w/a light and crispy puff pastry crust. Check out my blog for other delicious recipes!
Total Steps
6
Ingredients
19
Tools Needed
4
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Taste And SeeIngredients
- 1 cup Irish stout
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 4 parsnips, peeled and diced
- 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
- 2 celery stalks, diced
- 4 large carrots, peeled and diced
- 2 tablespoons finely chopped fresh thyme
- 1 bay leaf
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt and pepper
- 2 pounds lean ground beef
- 1 cup beef broth
- 1 1/2 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)
Instructions
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Let the pie rest for 5 minutes before serving.