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1.
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Remove frozen puff pastry from freezer and allow to thaw while preparing the filling.
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Prepare one 10 pie plate, or one 2 quart baking casserole dish or 2 individual Pyrex oval serving dishes by spraying lightly with canola oil.
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2.
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In at least a 2-quart saucepan over medium heat, pour in beef broth, cooking wine and cooking sherry.
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Add cubed potato and chopped onion, bring to a boil and then turn heat to low and simmer for 10 to 15 minutes.
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Then stir together water and cornstarch in a small dish.
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Add this into the potato mixture and continue heating for a few minutes until the sauce thickens slightly.
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3.
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Remove from heat and add frozen mixed vegetables and chopped broccoli.
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Stir in chopped/shredded cooked beef and salt and pepper to taste.
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4.
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Pour mixture into the prepared pie plate, casserole dish or individual baking dishes.
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(This mixture will total about 5 to 6 cups.)
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5.
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Preheat oven to 400 F. If using two individual bowls, cut puff pastry in half.
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If using one dish, leave pastry in a full sheet.
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Place puff pastry over the top of the baking dish(s).
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Gently stretch and press pastry edges over the lip of the dish(s).
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Remove any overhanging dough.
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6.
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Make egg wash by whisking egg with 1 teaspoon of water.
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Brush this over the top of the pastry tops.
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Roll out the remaining dough scraps and cut out cookie cutter shapes.
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Place these on top of the pastry, if desired.
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Place dish on a foil lined baking sheet for easy clean up and ease of handling.
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7.
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Bake at 400 F. until crust is golden and the filling is bubbly, about 30 to 35 minutes.
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If the crust starts to brown before filling is bubbly, place a loose piece of foil across the top to prevent over browning.
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Let the pie(s) rest for 5 to 10 minutes before serving.
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Notes: 1.
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Leftover roast beef or cooked hamburger can be used in place of leftover steak.
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No leftovers?
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Substitute cooked stew meat.
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2.
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Filling can be made ahead of time and refrigerated until ready to assemble the pies.
