Beef-and-Mushroom Pot Pies

Name: Beef-and-Mushroom Pot Pies
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1½ pounds beef stew meat, cut into bite-size pieces; 1 teaspoon fine sea salt, divided; ¾ teaspoon coarsely ground black pepper, divided; ½ small onion, chopped; 2 carrots, peeled and diced; 2 celery ribs, chopped; 1 (8- ounce) package button, cremini or other mushrooms, sliced; 1 (8- ounce) package button, cremini or other mushrooms, sliced; 1 (8- ounce) package button, cremini or other mushrooms, sliced; 2 garlic cloves, minced; ¼ cup all-purpose flour; ½ cup red wine; 1½ cups beef stock or broth; 1½ cups beef stock or broth; 1 teaspoon Worcestershire sauce; 1 teaspoon fresh thyme; 1 teaspoon fresh rosemary; 1 cup frozen peas; 1 sheet refrigerated or frozen-and-thawed puff pastry; 1 sheet refrigerated or frozen-and-thawed puff pastry; 1 egg, beaten

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

These pot pies are a comforting classic, made even more convenient with individual servings. Tucked beneath golden, flaky pastry, these tasty delights are perfect for cozy dinners or entertaining.

Ingredients

2 tablespoons extra-virgin olive oil, divided
1½ pounds beef stew meat, cut into bite-size pieces
1</

Dinner
Low carb
High protein

Method

Preheat oven to 400°.

Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Sprinkle beef with ½ teaspoon salt and ¼ teaspoon pepper. Cook for 3 to 4 minutes or until browned on all sides. Transfer to a plate and set aside.

Heat remain