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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This old-fashioned main dish is tried-and-true comfort food. The golden crust and savory filling make such a pretty presentation. I'm a retired grandmother with 300 cookbooks and computer files filled with recipes. Ingredients:
1 pound ground beef |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 cups frozen pearl onions, thawed |
1-1/2 cups baby carrots, halved |
1 medium parsnip, peeled, halved lengthwise and sliced |
2 tablespoons butter |
3 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
1-1/3 cups beef broth |
4-1/2 teaspoons red wine vinegar |
4-1/2 teaspoons dijon mustard |
3 teaspoons minced fresh rosemary, divided |
1 sheet frozen puff pastry, thawed |
1 egg, lightly beaten |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour.
2. Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish.
3. On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg.
4. Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown. Yield: 6 servings.
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