If you couldn’t tell by it’s name, this recipe is from Rachael Ray. Yay!
We had this for dinner last night and it was SO GOOD. I love pot pies but hate the effort that goes into them. This was fairly easy, though I think it will be even easier once I make it again since I know what I’m doing now. Here’s the recipe:
1 sheet puff pastry thawed but cold
1 egg, beaten with a little water
Coarse salt (I used sea salt)
2 baking potatoes, peeled and cut into 1/2 inch cubes
1 cup frozen peas, thawed (I used green beans because Craig doesn’t eat peas)
1/4 pound smoked bacon, chopped
2 pounds ground beef (I used 1 pound ground turkey)
2 large shallots chopped
2 small cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef broth
2 tablespoons horseradish (I omitted this because I didn’t have it)
1/2 cup heavy cream
1/4 cup chopped flat-leaf (italian) parsley
1. Preheat the oven to 425 degrees. Roll out the pastry into a 12 inch square. Set aside four 2-cup bowls, invert a bowl onto the pastry and cut out 4 rounds. Place rounds on a parchment0paper0lined baking sheet and brush with the egg. Sprinkle with coarse salt. Bake the rounds until golden, about 12 minutes. Let cool.
2. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the peas and cook for 1 minute; drain.
3. In a large, deep skillet, cook the bacon over medium-high heat until crisp, about 4 minutes. Drain off half the fat, add the beef (turkey for me) to the skillet and cook, breaking up the meat, until browned, 5 minutes. Add the shallots and garlic and cook until softened, 3 minutes. Stir in the Worcestershire sauce. Make a well in the center, add the butter to melt, then whisk in the flour. Whisk in the beef broth until thickened, about 1 minute. Turn off the heat; fold in the potatoes and peas. Fill the bowls with the meat and potatoes and top with the crust.