Cottage Beef Pot Pie with Potatoes and Parsnips
CATEGORIES
INGREDIENTS
  • Cooking Time: 40
  • Servings: 8
  • Preparation Time: 10
  • 2 pounds lean ground beef
  • 1½ teaspoons salt and pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 tablespoons finely chopped fresh thyme
  • 4 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1½ pounds red potatoes, peeled and cut into ½-inch cubes
  • 4 parsnips, peeled and diced
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1½ tablespoon Worcestershire sauce
  • 1 cup Irish stout
  • 1 cup beef broth
  • 1½ cups frozen peas, rinsed and drained
  • frozen puff pastry dough, thawed and rolled out to 13 inch square
  • 1 egg, beaten with 1 teaspoon water for egg wash
DIRECTIONS

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RECIPE BACKSTORY
Cottage Beef Pot Pie with potatoes and parsnips, ground beef, carrots, peas, and stout beer - topped w/a light and crispy puff pastry crust.