Beef Potpies

SERVES: 4

COOK TIME: 1 Hr 20 Min

David Venable's Beef Potpies are inspired by his childhood memories of sitting by the glass oven door, and watching his potpie bubble up and over the sides of the pan. Create new memories or relive old ones by making this hearty and comforting dish. You might be surprised at how easy it is to feel like a kid again!

What You'll Need

1 to 2 large russet potatoes, peeled and cut into 1/4-inch cubes (about 2 cups)
1 tablespoon plus 2-1/2 teaspoons kosher salt
1 1/2 pound (1/2-inch thick) sirloin beef cubes or leftover steak
1 teaspoon freshly ground black pepper
2 to 4 tablespoons canola oil
1 cup finely chopped white onions
3 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus 2 to 3 tablespoons for rolling out pastry
2 1/2 cups beef broth, warmed
1/2 cup heavy cream, warmed
2 tablespoons Worcestershire sauce
3 cups frozen mixed vegetables, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon dried thyme
1 sheet puff pastry, thawed
1 large egg

What to Do

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.
In a saucepan, place potato cubes and 1 tablespoon salt; cover with water. Bring to a boil, reduce heat to simmer, and cook 5 to 6 minutes, or until potatoes are fork-tender but still firm. Drain and set aside.
Season beef cubes with 2 teaspoons salt and 1/2 teaspoon pepper. In a Dutch oven over medium-high heat, heat oil. Working in 2 batches, add beef cubes and brown on all sides. Using a slotted spoon, transfer beef to a large bowl. Add onions to Dutch oven and saute 4 to 5 minutes, or until translucent. Add garlic and saute about 1 minute, or until fragrant. Using a slotted spoon, remove onions and garlic to bowl with beef.
In the Dutch oven over medium heat, melt butter. Whisk in 3 tablespoons flour, whisking constantly 4 to 5 minutes, or until medium brown in color. Whisk in broth, cream, and Worcestershire sauce and bring to a slight boil. Reduce heat and continue stirring 3 to 4 minutes, or until sauce has thickened slightly. Return beef to Dutch oven. Add potatoes, mixed vegetables, parsley, thyme, and remaining pepper. Stir to combine, then simmer 10 to 15 minutes. Divide mixture among four 12- to 14-ounce individual ovenproof crocks.
Using the remaining flour, on a floured surface, roll out puff pastry sheet to 1/8-inch thickness. Using a bowl and a paring knife, trace and cut out 4 circles large enough to cover tops of each filled crock, allowing for a little to hang over the edges. Place 1 circle on top of each crock and crimp edges. Cut 2 to 3 slits in top of pastry. In a small bowl, beat egg with 1 tablespoon water, then brush egg wash over each pastry top. Sprinkle with remaining salt and place crocks on baking sheet.
Bake 30 to 40 minutes, or until pastry is puffed and lightly brown. Remove from oven and let cool 5 to 10 minutes before serving.