TUSCAN BEEF POT PIE
Falling-apart tender braised beef that's been slow simmered with wine and vegetables then baked under a puff pastry crust.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees.
- In a large bowl, mix the shredded beef, sauce, and frozen peas and carrots. Scoop the mixture into a 9-inch square baking dish.
- Unfold the sheet of puff pastry and use a rolling pin to gently roll it to a size that will fit over the pan with a bit of pastry hanging over the edges. Lay the pastry over the pan so that it covers the filling. Using a sharp knife, cut 5 slits in the top of the pastry for steam vents.
- In a small bowl, whisk the egg with 1 tbsp cold water. Brush over the top of the crust.
- Bake the pot pie until the puff pastry is a rich golden brown and you can see the filing bubbling through the steam vents, about 30 minutes.
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