Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
1pound ground beef
1cup stout beer
3tablespoons flour
1can (15 ounces) tomato puree
1tablespoon Worcestershire sauce
1tablespoon garlic powder
1cup beef broth
1bag (28 ounces) hashbrowns with peppers and onions
1can (14 ounces) carrots, drained
1can (14 ounces) peas, drained
salt, to taste
pepper, to taste
1sheet puff pastry, thawed
1egg
Heat oven to 400 F.
In large skillet or Dutch oven, brown ground beef; drain and set aside.
Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.
Discover more celebratory meal ideas from “Cookin’ Savvy” by visitingCulinary.net.