Beef Tenderloin Pot Pie

On the second day of Christmas, my true love gave to me…a pot pie loaded with beef tenderloin and veggies!

Beef Tenderloin Pot Pie

I’m a big fan of pot pies! Do you remember the frozen ones that we all used to eat when we were kids? I still love those things. They’re one of my favorite guilty pleasures. Mama used to serve chicken pot pies hot from the oven for an after school snack when my brother Ray and I were growing up in Wilson, North Carolina. They were especially scrumptious on cold winter days. My husband Vince, on the other hand, doesn’t like them at all. So, when I concocted a new pot pie recipe, he was a bit skeptical — until he tasted it. This rich and hearty pot pie is nothing like the pot pies of our childhoods. Try making pot pies with leftover chicken or turkey, too. The recipe works well with almost any cooked meat. Enjoy!

Beef Tenderloin Pot Pie

Individual Beef Pot Pies
2 (14-ounce) cans beef broth
1 cup chopped onion
2 cloves garlic, chopped
2 heaping tablespoons tomato paste
½ teaspoon dried thyme leaves
1 (5-inch) sprig of fresh rosemary
2½ pounds cooked beef tenderloin, cut into small cubes
⅓ cup dry sherry
1 (13.25-ounce) can mushrooms, stems and pieces, drained
1 (16-ounce) bag frozen mixed vegetables (corn, lima beans, peas, carrots and green beans), thawed and drained
1 cup frozen green peas
¼ cup chopped fresh Italian parsley
1 teaspoon salt
½ teaspoon black pepper
1 cup water
½ cup cornstarch
1 box frozen puff pastry, thawed in the refrigerator
1 egg, beaten
In a large stock pot, heat beef broth over medium-high heat. Add onion and garlic and cook in the broth until onion is tender. Stir in tomato paste, thyme, sprig of fresh rosemary, beef and sherry. Heat through. Add mushrooms, mixed vegetables, green peas and parsley. Season with salt and pepper. In a small bowl, whisk together water and cornstarch. Pour into the beef and vegetable mixture. Stir constantly until the broth thickens. Remove from heat. Remove and discard sprig of rosemary. Ladle the stew into ovenproof bowls. Turn one empty bowl upside down on thawed pastry sheet and cut around it with a small knife. Repeat for the number of crusts you need. Brush the rim of each bowl with the beaten egg. Place puff pastry round on tops. Gently press pastry edges over the lip of the bowls. Brush the crusts with the beaten egg. Using a small knife, make a slit in the top of the pastry to vent. Bake in a preheated 400 degree oven for 30 minutes or until pastry is puffed and golden brown.

Beef Tenderloin Pot Pie

If you enjoyed this recipe, please come back tomorrow — and every day through December 25th. I’ll be posting NEW Christmas recipes each day. Merry Christmas!

Catering by Debbi Covington