If you know me, you know I love PRE Beef! I was so excited to put together this beef pot pie recipe for you guys and use so many of our Thanksgiving leftovers. I don’t know about you but I find myself with so many leftover sides and veggies after the holidays. I love to try to make what I can from scratch for big holidays but then end up with so many things I wouldn’t routinely use at home like a pastry crust.
I thought the individual beef pot pie would be a great way to use the Thanksgiving leftovers pastry shells and our extra veggies without indulging too much. Traditionally pot pie’s are not the best for you but I tried to make this more of a healthy stew and only top the stew with a flaky crust to limit the calories and fat. I tend to only like the crispy flaky top of a pot pie anyhow and Trevor didn’t seem to miss it!
The stew is fairly easy but does take some time and attention to get started and then is easy as pie. It was perfect to serve for dinner individually and I packed the excess stew aside to keep for leftovers.
PRE Beef was first introduced to me at the Randolph Street Market in the spring and once I brought it home and cooked it for Trevor I was hooked. It’s hard to find quality beef that tastes tender hence why I rarely cooked it at home. This organic grass fed beef is perfect in its individual packaging and always tastes restaurant fresh.
I highly recommend it and have gotten tons of my friends hooked on it since the Spring! Let me know how you like it and if you try out this recipe at home!
- 1 package PRE Beef Ribeye
- 1 package frozen Puff Pastry
- 2 cups chopped mushrooms
- 3 cups lows sodium Beef Broth
- 1 bag Red Potatoes, cubed
- 2 cups frozen Pearl Onions
- 1 can Pea & Carrot Medley
- 1 Egg
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 2 Tbsp Tomato Paste
- 3 Garlic Cloves, minced
- 1/2 cup Cornstarch
- 1 Tsp Fresh Thyme, chopped
- Place Ramekin's down on Pastry Shell and cut around with knife, use excess pastry to create any shapes you want to place on top
- In a Dutch Oven heat Olive Oil on medium
- Pat dry cubed beef and season with salt & pepper
- Brown meat in dutch oven and then remove and set aside
- Add mushrooms to Olive Oil with Tomato Paste, Thyme, & Garlic, stir for about 30 seconds
- Add Potatoes, Beef, & Broth to Dutch Oven
- Bring to a boil and then simmer for 30 minutes
- Add Cornstarch, Onions, Peas & Carrots and cook for about 5 minutes
- Now add stew to individual Ramekins and add pastry topping
- Whisk egg in bowl and use to brush over pastry topping and then add shapes
- Brush over shapes again with egg
- Bake in oven at 400 degrees for 25-30 minutes
This post was sponsored by PRE Beef – thank you for supporting brands that make Lows to Luxe possible!
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