Beef Potpies

Beef PotpiesRecipe
Photo: Michael Paul

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 10 Minutes

Nutritional Information

Calcium 31 mg
Calories 782
Caloriesfromfat 0 %
Carbohydrate 81 g
Cholesterol 59 mg
Fat 35 g
Fiber 11 g
Iron 6 mg
Protein 37 mg
Satfat 8 g
Sodium 1257 mg


1 zucchini, cut into 1/2-inch chunks
1/4 pound mushrooms, quartered
1 tomato, coarsely chopped
1 cup boiled Idaho potatoes, cut into 1/2-inch chunks
12 ounces roasted beef, preferably eye-round roast, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 1/2 cups chicken broth 1 tablespoon
Dijon mustard
1 teaspoon salt
1 tablespoon chopped fresh parsley
1 (1-pound) package puff pastry, thawed


Heat oven to 350°F. In a large bowl, combine the zucchini, mushrooms, tomato, potatoes, and beef and set aside.

In a small bowl, whisk together 1/4 cup warm water and the flour. In a large saucepan, bring the chicken broth to a boil. Whisk in the flour mixture and simmer until thickened, 4 to 5 minutes. Remove from heat and stir in the mustard, salt, and parsley.

Meanwhile, using an ovenproof bowl or mug (about 4 inches in diameter), cut out 4 puff pastry rounds to fit on top. Cut 3 slashes in the center of each round. Divide the filling among 4 ovenproof bowls and spoon some of the chicken broth mixture over each. Top each bowl with a pastry round and bake until the pastry is puffed and golden brown, 25 to 30 minutes.