Recipe by Cookin’ Savvy
Serves: 4-6
Ingredients:
- 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 with peppers and onions
- 1 can (14 ounces) of carrots, drained
- 1 can (14 ounces) of peas, drained
- Salt, to taste
- Pepper, to taste
- 1 sheet of 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. Drain any excess fat and set aside.
- Over medium heat, use beer to deglaze the skillet, then whisk in the flour. After the mixture thickens, whisk in the tomato puree and add the Worcestershire sauce.
- Stir in the ground beef, garlic powder, and beef broth. Add the hashbrowns, carrots, and peas. Season with salt and pepper according to your taste. Let simmer for 20-25 minutes, stirring occasionally.
- Place the puff pastry sheet on a baking sheet. Beat the egg and brush it over the pastry. Bake for 10 minutes.
- Once the puff pastry is cooked, place it on top of the beef mixture and serve.
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