Beef Stew Casserole
Peas, carrots, potatoes, onions and beef all under a crispy flaky crust.
Ingredients
- 2 lb Ground Beef
- ½ lb Bacon cut into ½-inch pieces
- 4 Russet Potatoes cut in ½-inch cubes
- 1 16oz bag Frozen Peas & Carrots
- 1 White Onion diced
- 2 Garlic Cloves minced
- 1 tbsp Avocado Oil
- 1 stick Butter melted
- 2 cup Beef Broth
- 1 tsp Salt
- 1 tsp Coarse Black Pepper
- 1 tsp Rosemary
- 1 tsp Thyme
- 2 tsp Parsley
- 2 sheets Puff Pastry
Instructions
- Prepare all of the ingredients. Preheat oven to 425deg.
- In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Let cool some then coarsely chop into smaller bits.
- In a saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add beef, salt, pepper, rosemary, thyme and half of parsley. Cook until no longer pink. Stir in potatoes, peas & carrots and let cook for another 3 minutes.
- Transfer meat mixture to 13x9 baking dish. Add bacon and beef broth. Cover with puff pastry. Brush top with melted butter and sprinkle with remaining parsley. Put into oven for 30 minutes (until top of pastry is golden brown). Remove from oven and let cool for 5-10 minutes before serving.
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