Beef Pub Pie
Stew beef simmered with vegetables 'til fork-tender, and served in a baked pastry shell.
Yield: 24 servings
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1. Dust beef with flour to coat; brown in small amount of oil.
|Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch||4 1/2 pounds|
|All-purpose flour|| as needed|
|Olive oil|| as needed|
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2. Add stock, water, bay leaves, thyme and oregano to beef. Simmer, covered, over low heat 45 minutes.
|Beef stock||1 1/4 quarts|
|Water||1 1/4 quarts|
|Whole bay leaves||3|
|Dried thyme||2 teaspoons|
|Dried oregano||1 1/2 teaspoons|
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3. Add vegetables to beef. Simmer, uncovered, 30 minutes or until beef is tender. Season with salt and pepper. Keep hot.
4. For each serving: fill baked pastry shell with 8 ounces stew.
NOTE: To make larger puff pastry shells, invert 3-1/4-inch diameter muffin tin cups. Grease outside of cups. Mold thawed puff pastry shells over alternating cups. Bake in 400°F oven 10 to 12 minutes or until puffed and lightly browned.
Cool; remove carefully.
|Carrots, sliced 1-inch||1 1/2 pounds|
|Frozen peas||1 pound|
|Pearl onions, peeled||12 ounces|
|Salt|| as needed|
|Pepper|| as needed|
|Frozen puff pastry shells, baked as directed on package||24|
Nutrition information per serving: 397 calories; 23 g fat (6 g saturated fat; 12 g monounsaturated fat); 41 mg cholesterol; 290 mg sodium; 29 g carbohydrate; 2.7 g fiber; 20 g protein; 7.3 mg niacin; 0.3 mg vitamin B6; 1.3 mcg vitamin B12; 3 mg iron; 22.5 mcg selenium; 3.8 mg zinc; 67.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of fiber, vitamin B6, iron and choline.