Beef and Onion Pot Pie

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Beef and Onion Pot Pie

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The easiest pot pie you’ll ever make! The butter puff pastry rises golden and flaky above tender morsels of beef. Everyone will be fighting over the pastry bits stuck to the pan.

Tags: Intermediate, One Hour, Entrées, Vegetables, Beef, Rice & Grains, Baking, Holiday Insider's Report 2012
Serves: 4
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 35  minutes
Total: 55  minutes

Additional Information

Ingredients

1 PC Fully Cooked Beef Pot Roast with Gravy
1/2 cup (125 mL) no name Frozen Green Peas
1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
3 onions, coarsely chopped
1 carrot, sliced
1/4 tsp (1 mL) each salt & freshly ground black pepper
1 sheet PC Butter Puff Pastry , thawed
1 egg

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pour gravy from pouch into 8-inch (2 L) square glass baking dish. Cut pot roast into bite-sized pieces; add to baking dish. Stir in peas.
  3. In nonstick frying pan, heat oil over medium-high heat; cook onions, carrots, salt and pepper, stirring occasionally, until onions are soft and lightly golden, about 10 minutes. Stir into beef mixture. Brush beaten egg onto rim of baking dish. Place puff pastry over baking dish. Fold the four corners of the puff pastry back on top so it does not overhang dish, but completely covers filling. Brush top with beaten egg. Place dish on baking sheet.
  4. Bake in centre of oven for 25 minutes or until pastry is puffed and golden brown

Chef's Tips

In a hurry? Use 1 cup (250 mL) no name Frozen Peas and Carrots in place of the fresh carrot and frozen peas.

Nutritional Information
Per serving Calories 540 Cal
Fat 28 g
Sodium 910 mg
Carbohydrate 33 g
Fibre 3 g
Protein 40 g