Rating: 3.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.

  • Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.

  • Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.

  • Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.

  • Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

Nutrition Facts

834 calories; protein 30.3g; carbohydrates 59.7g; fat 52.4g; cholesterol 75.8mg; sodium 423.6mg. Full Nutrition
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