Recipe shared by “Cookin’ Savvy”
Yields: 4-6 servings
1 pound of ground beef
1 cup of stout beer
3 tablespoons of flour
1 can (15 ounces) of tomato puree
1 tablespoon of Worcestershire sauce
1 tablespoon of garlic powder
1 cup of beef broth
1 bag (28 ounces) of hashbrowns mixed with peppers and onions
1 can (14 ounces) of carrots, drained
1 can (14 ounces) of peas, drained
Salt, as desired
Pepper, as desired
1 sheet of thawed puff pastry
1 egg
Preheat the oven to 400°F.
In a large skillet or Dutch oven, cook the ground beef until browned. Drain the excess fat and set the beef aside.
With the heat set to medium, pour in the stout beer to deglaze the skillet, then whisk in the flour. Once the mixture thickens, add the tomato puree and Worcestershire sauce. Stir in the cooked ground beef along with the garlic powder and beef broth. Incorporate the hashbrowns, carrots, and peas. Adjust the seasoning with salt and pepper to your liking. Let it simmer for 20-25 minutes, stirring occasionally.
Roll out the puff pastry on a baking sheet. Whisk the egg and brush it over the pastry. Bake for 10 minutes. Once baked, place the warm pastry over the beef mixture and enjoy.
For additional festive meal ideas from “Cookin’ Savvy,” check out Culinary.net.
