Beef and Vegetable Pot Pie

Ingredients

Makes 6 servings

• 1 sheet puff pastry
• 2 cups diced cooked beef (leftover roast works well)
• 3 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 3 tbsp flour
• 2 cups beef stock
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Sauté onion and carrots in butter until softened, 6–7 min, sprinkle flour over, cook 1–2 min.
2. Gradually whisk in stock, simmer until thickened, fold in diced beef.
3. Transfer to a baking dish, top with puff pastry, brushing with egg wash, cutting a few vents.
4. Bake 25–30 min until pastry is golden and filling is bubbly.