beef pot pie i

Ingredients

• Servings: 1
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 4 tablespoons olive oil
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 cup raw porcini mushrooms
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 potato, diced
• 1 pound beef tenderloin, cubed
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 cup dry
• 2 tablespoons chopped fresh parsley
• 1 egg white

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. stir in garlic, carrots, celery, potatoes, and meat.
• cook and stir for 10 minutes, or until meat starts to brown. pour in . bring to a boil, and reduce heat to simmer. simmer for 35 to 45 minutes.
• place in pie dish, sprinkle with parsley, and cover with pastry. brush with egg whites.
• bake at 350 degrees f (175 degrees c) for 45 minutes to 1 hour.