Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1 carrot, peeled and finely diced
1 rib celery, finely diced
Salt
Black pepper
4 cloves garlic, pressed through garlic press
1 pound ground beef (85/15 ratio lean to fat)
1 ½ teaspoons Italian seasoning
½ teaspoon white pepper
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
3 level tablespoons all-purpose flour
1 ¼ cups beef stock or broth
1 medium russet potato, peeled and diced into ¼ -½ inch cubes
2 teaspoons fresh thyme leaves, plus extra for garnish
1 tablespoon finely chopped parsley
¼ cup green peas
2 (17.3 ounce) packages puff pastry sheets, frozen
1 egg, whisked for egg wash
Flaky salt, optional garnish
Methods:
Begin by gathering and prepping all of your ingredients (except for the puff pastry sheets—keep those frozen) according to the ingredients list above.
Place a large, deep skillet or Dutch oven oven medium-high heat, and add the butter and the olive oil. Once the butter is melted, add in the onion, carrot, celery, plus a couple of good pinches of salt and pepper, and saute the veggies for a few minutes until just softened.
Continued on next page (page 2)
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