Post by JJ Judkins on Nov 11, 2008 20:56:35 GMT -6
* Exported from MasterCook *
Vegetable Beef Potpie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : BEEF MAIN DISH
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups frozen pearl onions -- thawed
1 1/2 cups baby carrots -- halved
1 medium parsnip -- peeled halved lengthwise & sliced
2 tablespoons butter
3 cloves garlic -- minced
1/4 cup all-purpose flour
1 1/3 cups beef broth
4 1/2 teaspoons red wine vinegar
4 1/2 teaspoons Dijon mustard
3 teaspoons minced fresh rosemary -- divided
1 sheet frozen puff pastry -- thawed
1 egg -- beaten
In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in pepper and salt; remove and set aside In the same skillet, saute the
onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2
minutes longer or until vegetables are crisp-tender. Stir in flour. Combine
the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring
to a boil; cook and stir for 2 to 3 minutes or until thickened. Stir in beef
mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-inch
square baking dish. On a lightly floured surface, roll pastry into a 10-inch
square. Sprinkle with remaining rosemary; press into pastry. Place over
filling; flute edges and cut slits in top. Brush with egg. Bake, uncovered,
at 400°F for 25 to 30 minutes or until crust is golden brown.
Yield: 6 servings.
Source: "Taste Of Home Ground Beef Classics
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Per Serving (excluding unknown items): 387 Calories; 25g Fat (59.0% calories from fat); 18g Protein; 22g Carbohydrate; 4g Dietary Fiber; 110mg Cholesterol; 552mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0