Beef Mushroom Pot Pie Food

BEEF POT PIES

Steps:

• 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.

ONE DISH BEEF & MUSHROOM POT PIE

Steps:

• Prepare an 8x8 baking dish by spraying with cooking spray.
• Mix the batter ingredients together in the prepared baking dish and set aside.
• Melt butter in a large skillet.
• Saute the mushrooms and bell peppers for 1 to 2 minutes.
• Add sherry.
• Stir in gravy mix and water.
• Cook until boiling and thickened.
• Remove pan from heat and add beef.
• Put beef filling evenly over batter.
• Sprinkle with parsley.
• Place dish in a cold oven.
• Set temperature to 350°F and bake for 30 minutes, or until done.

BEEF & MUSHROOM POT PIE

Steps:

• 1. Saute onions, celery, carrots and potatoes in butter and olive oil. Add half of the seasonings and cook until it just starts to brown. Set aside in bowl
• 2. Toss small cubed meat and mushrooms with remaining seasonings. Cook in the same pan you used for the onion mixture until the liquid has completely reduced and it starts to brown. add 2 Tablespoons of butter stir until melted, add 1/2 cups of water, cover and simmer for 20 minutes.
• 3. sprinkle in 3 tablespoons of flour, stir and cook for about 2 minutes, pour in beef broth and bring to boil. Add the onion, celery and potatoes. Take off heat and let cool down
• 4. CRUST: cut cold butter into flour until it looks like little pebbles. using dough hook on mixer, add vinegar, water and eggs until the dough forms.
• 5. roll out dough to line your pans of choice. (individual ramekins, deep pie, casserole etc) I used a casserole.
• 6. after bottom crust is in, pour in filling. put the top crust on, cut slits in crust, pinch sides together and bake at 350 for about 40 minutes. Until crust is a deep golden brown.