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Rustic Beef Pot Pie
These easy beef pot pies are an excellent way to use leftover roast beef! Great easy weeknight meal for a crisp fall evening.
- 1 lb beef sirloin top round london broil, or leftover roast beef
- 2 cup thickly sliced fresh mushrooms
- 1 cup pearl onions
- 2 tbsp butter
- 1/2 tsp thyme
- 1/2 tsp pepper
- 1 1/2 cups beef brown gravy*
- 1 sheet frozen puff pastry thawed
- 1 egg beaten
*You can use either canned, jarred, homemade or the dry mix (made to directions)
Preheat oven to 400 degrees F. Lightly spray or grease 4 large ramekins (9-10 oz volume).
Unfold sheet of puff pastry and roll out to a 13-inch square. Cut the sheet into quarters. Lightly press 1 square of pastry into each ramekin, pressing up the sides. Let the corners hang over. Set aside.
Cut steak into cubes about 1/2-3/4-inch. If using leftover beef, cut it the same way.
Heat a large skillet over medium heat. Add butter to the pan and melt.
Add the beef and brown. Add the mushrooms, onions, thyme and pepper. Saute for about 5 minutes. Stir in gravy.
Divide steak/gravy mixture evenly between the 4 pastry-lined ramekins. Pull up the corners and pinch the points to almost seal. Brush the pastry corners with the beaten egg.
Bake for 20-25 minutes or until the pastry is a deep golden brown.
Serving: 1person | Calories: 771kcal | Carbohydrates: 30g | Protein: 46g | Fat: 51g | Saturated Fat: 18g | Cholesterol: 178mg | Sodium: 343mg | Potassium: 826mg | Fiber: 2g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 6mg