This recipe is provided by “Cookin’ Savvy”
Yield: 4-6 servings
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 package (28 ounces) hashbrowns 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; then drain and set it aside.
Using medium heat, pour the stout beer into the skillet to deglaze it, and whisk in the flour. Once the mixture thickens, add in the tomato puree and Worcestershire sauce, and stir well. Incorporate the cooked ground beef, garlic powder, and beef broth. Fold in the hashbrowns, carrots, and peas, seasoning with salt and pepper to your liking. Allow it to simmer for 20-25 minutes while stirring occasionally.
On a baking sheet, lay out the puff pastry. Beat the egg and brush it over the pastry. Bake for 10 minutes. Once baked, place the puff pastry over the beef mixture and serve immediately.
For more festive meal ideas, check out “Cookin’ Savvy” at Culinary.net.
