Irish Beef And Beer Pot Pie

Recipe courtesy of “Cookin’ Savvy”

Servings: 4-6

1          pound floor beef

1          cup stout beer

3          tablespoons flour

1          can (15 ounces) tomato puree

1          tablespoon Worcestershire sauce

1          tablespoon garlic powder

1          cup beef broth

1          bag (28 ounces) hashbrowns with peppers and onions

1          can (14 ounces) carrots, drained

1          can (14 ounces) peas, drained

salt, to style

pepper, to style

1          sheet puff pastry, thawed

1          egg

Warmth oven to 400 F.

In massive skillet or Dutch oven, brown floor beef; drain and put aside.

Over medium warmth, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Combine in floor beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to style. Simmer 20-25 minutes, stirring often.

Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place scorching puff pastry on prime of beef combination and serve.

Uncover extra celebratory meal concepts from “Cookin’ Savvy” by visiting Culinary.net.