Amy's Version: Beef Pot Pie

I tried something new the night before last for dinner.  I got the recipe from this month's Real Simple Magazine - Mushroom Potpie.  Well, I wanted to have some protein and changed the recipe accordingly. 

More changes I made were how it was baked.  The recipe called for an 8" x 8" dish but I used ramekins - accordingly to Paul, a great thing.  He really liked having it baked like this.  Here are the pictures.

Amy's Beef Pot Pie
4 Tbsp Olive Oil
11 Oz. (Net Weight) of Crimini & Baby Portabella Mushrooms, Diced
2 Carrots, diced
2 Celery Stalks, Diced
1 Medium Onion, Diced
1/4 tsp, Ground Garlic
2-3 Tbsp Fresh Herbs (Sage, Rosemary, Oregano), Minced
Salt and Pepper, to Taste
1/3 Cup, Unbleached All Purpose Flour
1 1/4 Cups, Chicken Broth
1 Cup, Frozen Peas
1 Sheet Puff Pastry, Thawed
3/4 lb, Ground Sirloin


Method:
** Make sure to thaw the Puff Pastry for at least 40 minutes to 1 hour on the counter.
1. Dice Vegetables in approximately the same size. 
2. Preheat Oven to 400 degrees F.
3. Heat Olive Oil in a Medium Size Non-Stick Skillet (try a S.S. one, too)
4. Brown 3/4 of the Onions and then add 1/4 tsp of Ground Garlic.  Then, add the rest of the veggies and fresh herbs and saute until soft: 15-20 minutes.
5. During that time but in a separate pan, saute the rest of the onion and all of the Ground Sirloin.  As you brown the meat, make sure to "chop up" the Sirloin so that it is all similar shaped, but still a bit "lumpy."
6. Once the meat and veggies are cooked, at 1/3 cup Flour to the Veggie mix and saute for 30-60 seconds to "cook" the flour.  Then mix in the beef and saute for 1 minute.
7. Add the Chicken Broth and Peas and boil for 1-2 minutes.
8. For Baking: Add mixture to ramekins and then cover with the Puff Pastry, making sure to slice vents.  For additional color, brush the Puff Pastry with an Egg Wash (1 Egg and 1 Tbsp of Water) and sprinkle with minced Herbs.
9. Bake for 20-25 minutes. The Pot Pies are done when the Puff Pastry is Golden Brown and the filling is bubbly.  Let sit for at least 15 minutes.
Serving Suggestion: Boston Lettuce Salad with Toasted Almonds and Fresh Homemade Italian Dressing, with chopped Tomatoes.  We had it with a very nice Red Wine (we're usually not Red Wine drinkers, but this one we definitely like!! - Picture at the end of post).  Additionally, the mixture is even better if made the day before.  The prep time is at least 45 minutes to 1 hour. 
Serving Variations: Since the Holidays are coming up, substitute Ground Sirloin with Cooked Turkey.

Here is a little bit of whimsy! These Halloween Nutcrackers are actually Mom and Dad's (they collect Nutcrackers), but it does give us some Halloween Decor! Down at the bottom-left, Mom's homemade Halloween card - thank you!