Ingredients
Scale
For the Stroganoff Filling:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas
For the Pot Pie Topping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
- Add ground beef, breaking it apart with a wooden spoon, and cook until browned.
- Drain any excess fat if necessary.
- Add diced onion and cook until softened, about 3–4 minutes.
- Stir in garlic and mushrooms, cooking for an additional 3 minutes until fragrant.
- Sprinkle flour over the beef mixture and stir to coat evenly.
- Cook for 1–2 minutes to remove the raw flour taste.
- Gradually stir in beef broth, ensuring there are no lumps.
- Bring the mixture to a simmer, allowing it to thicken slightly.
- Stir in sour cream, Dijon mustard, Worcestershire sauce, paprika, salt, and pepper.
- Simmer for 3–4 minutes, stirring occasionally, until the sauce is rich and creamy.
- Mix in frozen peas and remove the skillet from heat.
- Smooth the filling into an even layer.
- Carefully place the puff pastry sheet over the top of the skillet, tucking in the edges as needed.
- Brush the pastry with beaten egg for a glossy finish.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the puff pastry is golden brown and puffed.
- Let the pot pie rest for 5 minutes before serving.
Notes
- Vegetarian Option: Substitute ground beef with lentils, mushrooms, or a plant-based meat alternative for a vegetarian version.
- Make-Ahead Friendly: You can prepare the stroganoff filling in advance and refrigerate it. When ready to bake, top with puff pastry and proceed as directed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
