Beef and Pea Pot Pie with Savory Crust
60% автентично · Fusion
A creative take on Телешко с грах, transforming the classic stew into a comforting pot pie. Tender beef and peas are enveloped in a rich gravy and topped with a savory, flaky crust.
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Съставки
- Beef chuck roast, cubed400g
- Frozen peas150g
- Carrots, diced1 medium
- Onion, chopped1 medium
- Garlic, minced2 cloves
- Beef broth400ml
- All-purpose flour3 tbsp
- Butter2 tbsp
- Prepared pie crust (savory herb flavor)1 package
- Egg, beaten (for egg wash)1
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 200°C (400°F).
- 2
Season beef cubes with salt and pepper. In an oven-safe pot or Dutch oven, melt butter over medium-high heat. Brown beef on all sides. Remove beef and set aside.
- 3
Add onion and carrots to the pot. Sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and cook for 1 minute.
- 5
Sprinkle flour over the vegetables and stir for 1-2 minutes to cook the raw flour taste.
- 6
Gradually whisk in the beef broth until smooth. Bring to a simmer and let it thicken.
- 7
Return the beef to the pot. Stir in the frozen peas.
- 8
Season the filling with salt and pepper to taste. If too thick, add a little water.
- 9
Divide the filling among 4 individual ramekins.
- 10
Unroll the pie crust and cut circles to fit the top of each ramekin. Place crusts over the filling.
- 11
Crimp the edges to seal and brush the tops with beaten egg wash.
- 12
Place ramekins on a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- 13
Let cool slightly before serving.
