Beef Potpies

Beef Potpies
Photo by Michael Paul


  • ¼ pound mushrooms, quartered
  • 1 ½ cups chicken broth 1 tablespoon
  • 1 cup boiled Idaho potatoes, cut into 1/2-inch chunks
  • Dijon mustard
  • 1 (1-pound) package puff pastry, thawed
  • 12 ounces roasted beef, preferably eye-round roast, cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch chunks
  • + 4 more ingredients
    • 3 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 1 tablespoon chopped fresh parsley
    • 1 tomato, coarsely chopped

Heat oven to 350°F. In a large bowl, combine the zucchini, mushrooms, tomato, potatoes, and beef and set aside. In a small bowl, whisk together 1/4 cup warm water and the flour. In a large saucepan, bring the chicken broth to a boil. Whisk in the flour mixture and simmer until thickened, 4 to 5 m...

View full recipe at My Recipes


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