Classic Comfort Food: Beef Pot Pie

Name: Classic Comfort Food: Beef Pot Pie
Yield: 4 servings
Ingredients: 3 cups beef stock; 1/2 cup carrots (diced); 1/2 cup celery (diced ); 1/4 cup onion (diced ); 1/2 cup red pepper (diced ); 1 clove garlic (diced); 1 sprig thyme; 500 g beef tenderloin ((or rib-eye or top sirloin, diced)); 1/2 cup frozen peas; 2 tbsp parsley (diced ); 2 tbsp cornstarch; 1/4 cup milk; Salt and pepper; 8 sheets phyllo pastry; 2 tbsp extra virgin olive oil

Paul Finkelstein

This hearty dish is one of the best comfort foods out there.

Photo Credit: Shutterstock

Servings

4servings

Ingredients

3 cups beef stock
1/2 cup carrots diced
1/2 cup celery diced
1/4 cup onion diced
1/2 cup red pepper diced
1 clove garlic diced
1 sprig thyme
500 g beef tenderloin (or rib-eye or top sirloin, diced)
1/2 cup frozen peas
2 tbsp parsley diced
2 tbsp cornstarch
1/4 cup milk
Salt and pepper
8 sheets phyllo pastry
2 tbsp extra virgin olive oil

Servings: servings

Units:

Course Dinner, Lunch
Cuisine Meats

Instructions

Preheat oven to 350°F.
In a medium pot, add beef stock, carrots, celery, onion, red pepper, garlic and thyme, and boil on stovetop until carrots soften, about five minutes.
Add diced beef, peas and parsley, and continue cooking for two to three minutes until beef is cooked through.
In medium bowl, mix together cornstarch and milk, and stir into beef mixture. Bring to a boil. Season with salt and pepper.
Divide beef mixture among four dishes.
Place two phyllo sheets on a baking pan and brush with olive oil.
Fold sheet in half lengthwise and then brush the outside with olive oil. Fold left side in halfway, then right side over top to form a square.
Brush olive oil on top. Cut into a circle big enough to cover one dish. Pinch edges around dish to secure. Repeat three more times for remaining dishes.
Place in oven until phyllo is crispy, for about six minutes.