Ingredients

Directions

1. Combine beef, potatoes, mushrooms, carrot, onion and celery in a 3½- to 6-qt (3.5 to 6 L) slow cooker. Whisk together broth, tomato paste, rosemary, flour, mustard, Worcestershire sauce, garlic, salt and pepper in a measuring cup or bowl; pour over meat and vegetables. Add bay leaves; stir to combine. 2. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours or until beef is fork-tender and sauce is thickened and bubbling. Transfer to a deep 9-inch (25 cm) square baking dish. Stir in peas and let cool slightly. Cover and refrigerate for up to 3 days. 3. To serve, roll out and/or trim pastry to fit over baking dish or pie plate, allowing for a 1-inch (2.5 cm) overhang. Drape pastry over filling and crimp edges around edge of baking dish. 4. Brush cream over pastry. Cut a few steam vents in centre of pastry. Bake in preheated 425°F oven to for 30 to 35 minutes or until pastry is golden brown and filling is heated through and bubbling. Let stand for 10 minutes before serving.

Tip

For individual pot pies, divide filling among 4 individual 2-cup (500 mL) baking dishes or ramekins. Place puff pastry on lightly floured surface and cut into 4 equal squares. Top each mini pot pie with a pastry square, trimming and crimping to fit if necessary. Brush pastry with cream and cut a steam vent in centre of each pie. Reduce baking time to 20 to 25 minutes or until pastry is golden brown and filling is heated through and bubbling.

For freezer mini pot pies, prepare as above for individual pies, freezing before baking. Wrap pot pies in baking dishes in plastic wrap, then overwrap in foil and freeze for up to 1 month. Bake from frozen. Uncover and place baking dishes in cold oven then set oven to 400°F (200°C). Bake for about 45 to 50 minutes or until pastry is golden brown and filling is heated through and bubbling. It is important that dishes go into a cold oven and gradually warm as the oven heats to prevent the dish from cracking.