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Beef Pot Pie I
Beef Pot Pie I
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Beef tenderloin stew with porcini mushrooms, carrots, celery, and potatoes, finished with flaky puff pastry topping.
Ingredients:
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 4 tablespoons olive oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 cup raw porcini mushrooms
  • 1 cup chopped carrots
  • 0.5 cup chopped celery
  • 1 potato, diced
  • 1 pound beef tenderloin, cubed
  • 1 teaspoon dried oregano
  • 1 cup dry Marsala wine
  • 2 tablespoons chopped fresh parsley
  • 1 egg white
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Cook bay leaf, oregano, onions, and mushrooms in olive oil in a large skillet until softened. Add garlic, carrots, celery, potatoes, and meat, and stir to combine.
  • Sauté meat until it starts browning. Add wine, bring to a boil, then simmer for 35 to 45 minutes.
  • 1. Transfer the mixture to a pie dish, sprinkle with fresh parsley, and top with pastry. Brush the pastry with beaten egg whites.
  • Bake at 350°F (175°C) for 45-60 minutes.

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