Vegetable Beef Potpie Recipe

Name: Vegetable Beef Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1/2 teaspoon pepper; 1/4 teaspoon salt; 2 cups frozen pearl onions, thawed; 1-1/2 cups baby carrots, halved; 1 medium parsnip, peeled, halved lengthwise and sliced; 2 tablespoons butter; 3 garlic cloves, minced; 1/4 cup all-purpose flour; 1-1/3 cups beef broth; 4-1/2 teaspoons red wine vinegar; 4-1/2 teaspoons Dijon mustard; 3 teaspoons minced fresh rosemary, divided; 1 sheet frozen puff pastry, thawed; 1 egg, lightly beaten

Servings: persons

1 pound ground beef
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups frozen pearl onions, thawed
1-1/2 cups baby carrots, halved
1 medium parsnip, peeled, halved lengthwise and sliced
2 tablespoons butter
3 garlic cloves, minced
1/4 cup all-purpose flour
1-1/3 cups beef broth
4-1/2 teaspoons red wine vinegar
4-1/2 teaspoons Dijon mustard
3 teaspoons minced fresh rosemary, divided
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

1
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour.
2
Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish.
3
On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg.
4
Bake, uncovered, at 400u00b0 for 25-30 minutes or until crust is golden brown.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound ground beef, 1/2 teaspoon pepper, 1/4 teaspoon salt, 2 cups frozen pearl onions, thawed, and more.

Yes, Vegetable Beef Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Beef Potpie

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