Beef Pot Pies

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 45 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 2 pounds beef stew meat (sirloin cut into cubes)
  • 1 1/2 cups diced carrots (1/2-inch dice)
  • 1 1/2 cups diced celery (1/2-inch dice)
  • 2 shallots, minced
  • 1 teaspoon Dijon mustard
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour, plus more for flouring
  • 1 pound cremini or white button mushrooms
  • 1/2 cup red wine
  • 1/2 can beef broth
  • Kosher salt and freshly ground black pepper
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
  • 4 slices crisp-cooked bacon, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 large egg
Directions
  • Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.

  • Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.

  • After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.

  • Preheat the oven to 425 degrees F.

  • On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.

  • Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.

  • Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

  • Special equipment: six 6- to 8-inch ovensafe skillets


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