Beef and Mushroom Pot Pie
Recipe from Taste of the South
Prep Time: 25 mins
Total Time: 2 hrs 5 mins
see savings12 ouncesfresh or frozen green beans
see savings1/4 cupall-purpose flour
see savings1 teaspoongarlic powder
see savings1 teaspoonseasoned salt
see savings1/2 teaspoonground black pepper
see savings1 poundstewing beef
see savings3 tablespoonsvegetable oil, divided
see savings1 cupcoarsely chopped yellow onion (approximately 1/2 medium onion)
see savings2stalks celery, chopped
see savings1 cupjulienned carrots
see savings1/2 cupred wine
see savings1 10 3/4 ounce canbeefy mushroom soup
see savings1 8 ounce candiced tomatoes with sauce, drained
see savings1 8 ounce packagefresh mushrooms, sliced
see savings1 teaspoonItalian seasoning
see savings1sheet frozen puff pastry, thawed
see savings1egg, lightly beaten
see savings1 teaspoonwater
see savings1/4 cupshredded Parmesan cheese
In a microwave-proof dish, microwave green beans on HIGH for 2 minutes until just barely tender. Set aside.
Combine flour, garlic powder, seasoned salt, and black pepper. Toss with beef to coat.
Add remaining 1 tablespoon oil to Dutch oven. Saute onion, celery, and carrots in oil until tender. Add red wine, scraping up caramelized bits from bottom of pan.
Add beefy mushroom soup and tomatoes. Return beef to pan. Cover with lid, reduce heat, and simmer for 1 hour. Add mushrooms, green beans, and Italian seasoning, and continue to simmer for 15 minutes.
Preheat oven to 350 degrees F.
While beef mixture is simmering, roll out puff pastry on a floured surface. Cut out 4 circles, slightly smaller than the diameter of the baking dishes you plan to use. Place on a lightly greased baking sheet and brush with beaten egg. Bake for approximately 7 to 10 minutes until pastry is puffed, but not brown.
Divide beef mixture among 4 (2-cup) baking dishes. Top with puff-pastry rounds and sprinkle with Parmesan cheese. Bake for approximately 10 minutes until beef mixture is hot and bubbly and pastry is golden brown.