Recipe provided by “Cookin’ Savvy”
Servings: 4-6
1 pound ground beef
1 cup stout beer
3 tablespoons flour
1 can (15 ounces) tomato puree
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 cup beef broth
1 bag (28 ounces) hash browns with peppers and onions
1 can (14 ounces) carrots, drained
1 can (14 ounces) peas, drained
salt, to taste
pepper, to taste
1 sheet puff pastry, thawed
1 egg
Preheat the oven to 400°F.
In a large skillet or Dutch oven, cook the ground beef until browned; drain any excess fat and set the beef aside.
Using the same skillet over medium heat, add the stout beer to deglaze and whisk in the flour. Once the mixture thickens, add the tomato puree and Worcestershire sauce. Stir in the cooked ground beef, garlic powder, and beef broth, mixing well. Incorporate the hash browns, carrots, and peas, then season with salt and pepper as desired. Let this simmer for 20 to 25 minutes, stirring occasionally.
On a cookie sheet, lay out the puff pastry. Beat one egg and brush it over the pastry. Bake for 10 minutes. Once done, place the warm puff pastry over the beef mixture and serve immediately.
For more festive meal inspirations from “Cookin’ Savvy,” visit Culinary.net.
