Shelly's Recipe

BEEF AND MUSHROOM POT PIE

Category: Casseroles - Beef

12 oz fresh or frozen green beans
1/4 cup flour
1 tsp garlic powder
1 tsp seasoned salt
1/2 tsp black pepper
1 lbs stewing beef
3 tbsp vegetable oil, divided
1 cup coarsely chopped yellow onion (approximately 1/2 a medium onion)
2 stalks celery, chopped
1 cup julienned carrots
1/2 cup red wine
1 (10.75-oz) can beefy mushroom soup
1 (8-oz) can diced tomatoes with sauce, drained
1 (8-oz) pkg fresh mushrooms, sliced
1 tsp Italian seasoning
1/2 pkg (1 sheet) frozen puff pastry, thawed
1 egg, lightly beaten
1 tsp water
1/4 cup shredded Parmesan cheese

In a microwave proof dish, microwave green beans for 2 minutes until just barely tender. Set aside.

Combine flour, garlic powder, seasoned salt, and black pepper. Toss with beef to coat cubes. In a large Dutch oven, heat 2 tbsp vegetable oil over medium heat. Add beef; cook and stir until beef is browned (approximately 5 minutes). Remove beef from pan and set aside.

Add remaining tbsp oil to Dutch oven. Saute onion, celery, and carrots in oil until tender. Add red wine, scraping up caramelized bits from bottom of pan. Add beefy mushroom soup and tomatoes. Return beef to pan. Cover, reduce heat, and simmer for 1 hour. Add mushrooms, green beans, and Italian seasoning, and continue to simmer for 15 minutes.

Preheat oven to 350. While beef mixture is simmering, roll out puff pastry on a floured surface. Cut out 4 circles, slightly smaller than the diameter of the baking dishes you plan to use. Place on a lightly greased baking sheet and brush with beaten egg. Bake until pastry is puffed, but not brown (approximately 7-10 minutes).

Divide beef mixture among four 2-cup baking dishes. Top with puff pastry rounds and sprinkle with Parmesan cheese. Bake until beef mixture is hot and bubbly and pastry is golden brown (approximately 10 minutes).
Serves 4