Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
Ingredients
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) 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
Instructions
Preheat the oven to 400°F.
In a large skillet or Dutch oven, cook the ground beef until browned; then drain and set aside.
Over medium heat, use the beer to deglaze the skillet, stirring in the flour until thickened. Incorporate the tomato puree and Worcestershire sauce. Add in the ground beef, garlic powder, and beef broth. Mix in the hashbrowns, carrots, and peas. Season with salt and pepper according to your taste. Let it simmer for 20-25 minutes, stirring occasionally.
On a cookie sheet, lay down the puff pastry sheet. Beat the egg and brush it over the pastry. Bake for 10 minutes. After baking, place the hot puff pastry on top of the beef mixture and serve.
Discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.
