Ingredients
Units
Scale
- 1 sheet puff pastry dough
- 16 ounces lean ground beef
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 4 carrot sticks, chopped
- 1 cup diced mushrooms
- 5 small potatoes
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and Pepper to taste
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups chicken broth
- 2 1/2 tablespoons AP flour
- Olive oil
Instructions
- Preheat oven to 350 degrees F.
- In a medium sauce pot, saute ground beef until the beef has browned. Drain off the excess fat and transfer the beef to a glass bowl. Set aside.
- In the same pot, drizzle some olive oil and saute onions, garlic, onions and mushrooms over medium low heat.
- While the vegetables cook, bring the potatoes to a boil. They should be tender enough to pierce with a fork. Drain the potatoes and chop.
- Add the potatoes and the ground meat back to the vegetables.
- Add the Worcestershire sauce, dried oregano, rosemary, bay leaf, salt and pepper.
- In a small bowl, whisk chicken broth and flour together until smooth. Add the mixture to the vegetables and beef.
- Simmer down until the broth has thickened slightly.
- Spoon the stew into mini mason jars.
- Roll out the puff pastry dough and cut squares large enough to cover the jars. Place the jars in a baking dish, filled halfway with water.
- Bake the pies in the water bath until the crusts have puffed and are golden, about 15 minutes.
- Remove the pies from the oven and carry lift from the water bath. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
Nutrition
- Serving Size: 4-6
