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, brown the ground beef, then drain the excess fat and set it aside.
Using medium heat, deglaze the skillet with the beer and incorporate the flour, whisking until it thickens. Stir in the tomato puree and Worcestershire sauce, then add the browned beef, garlic powder, and beef broth. Fold in the hash browns, carrots, and peas. Season the mixture with salt and pepper to your liking, and let it simmer for 20-25 minutes, stirring occasionally.
On a cookie sheet, lay out the puff pastry sheet. Beat the egg and use it to brush the surface of the pastry. Bake for 10 minutes. Once done, place the puff pastry over the beef mixture and serve hot.
For additional festive meal ideas, visit “Cookin’ Savvy” on Culinary.net.
