-
1
In a large Dutch oven, heat a drizzle of olive oil over medium heat.
-
2
Add beef and brown on all sides.
-
3
Remove beef from pan and set aside.
-
4
Add onion, carrot, and celery to the pot.
-
5
Cook over medium heat until tender.
-
6
Add mushrooms and garlic and cook about 5 minutes longer.
-
7
Add thyme, rosemary, and paprika.
-
8
Add a sprinkle of salt and pepper.
-
9
Return beef to the pot and pour in broth.
-
10
Stir to combine and bring to a low simmer.
-
11
Cover the pot and allow stew to simmer until beef is very tender, about 1 1/2 2 hours.
-
12
At that point, remove the beef as best you can and shred beef with two forks.
-
13
Then return it to the pot.
-
14
In a small bowl, whisk together cornstarch and milk/cream.
-
15
Pour into the pot and bring up to a simmer.
-
16
Cook until the stew thickened a bit, about 5 minutes.
-
17
Stir in frozen peas and remove from heat.
-
18
If making individual pot pies, pour filling into 4-6 individual-sized baking dishes.
-
19
(If making one large pie, pour into an 8 x 8 baking dish.)
-
20
In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
-
21
Roll puff pastry out slightly on a work surface and brush it with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish.
-
22
(If making one pie, dont cut it).
-
23
Place pastry over each baking dish.
-
24
Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking.
-
25
Bake pies at 350 degrees F for 25-30 minutes, or until golden.
-
26
Makes 4-6 individual pies or 1 (8 x 8) pie.
