Beef Pot Pie I

This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.

• Preparation Time: 60 mins
• Cooking Time: 60 mins
• Total Time: 2 hr
• Calories: 861 Calories

Ingredients

• 1 egg white
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 cup chopped onion
• ½ cup chopped celery
• 1 teaspoon minced garlic
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 1 teaspoon dried oregano
• 4 tablespoons olive oil
• 1 cup chopped carrots
• 1 potato, diced
• 1 cup raw porcini mushrooms
• 1 pound beef tenderloin, cubed
• 1 cup dry Marsala wine

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Step 3

In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.

Step 4

Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.

Step 5

Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.