Pot Pie with Beef I

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Pot Pie with Beef I

Beef Pot Pie I


1 9-inch deep dish pie

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  • 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

  • ½ cup chopped celery

  • 1 potato, diced

  • 1 pound beef tenderloin, cubed

  • 1 bay leaf

  • 1 teaspoon dried oregano

  • 1 cup dry Marsala wine

  • 2 tablespoons chopped fresh parsley

  • 1 egg white

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

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

  3. 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.

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

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

Nutrition Facts (per serving)

861Calories58g Fat53g Carbs22g Protein
Nutrition FactsServings Per Recipe6Calories861% Daily Value *Total Fat58g74%Saturated Fat16g81%Cholesterol54mg18%Sodium280mg12%Total Carbohydrate53g19%Dietary Fiber3g11%Total Sugars7gProtein22gVitamin C8mg42%Calcium45mg3%Iron5mg25%Potassium628mg13%

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