Winter is often synonymous with colds and flus and temperatures that chill you to the bone. That’s when comfort foods come to mind.
When you think back to when you were a kid and a bit down, nothing made you feel better than a hot, homemade dish that nourished both your body and your soul. A comforting hug from a loved one only added to the warmth.
Pies are a popular comfort food, and this one-dish comforting Southern beef pie is sure to make you feel better. Serve it with a fresh salad for a healthy and delicious meal.
To make it extra special, try using phyllo for the crust instead of regular pie crust for a flaky texture and richer flavor your family will love.
SOUTHERN COMFORT BEEF PATE
1 pound chuck steak, cut into 3/4 inch cubes
Salt and pepper to sprinkle the beef cubes
Flour to coat the beef cubes
2 tablespoons olive oil
1 1/2 cups frozen peas, thawed
1 3/4 cups baby carrots, thinly sliced
1 3/4 cups potatoes, diced
1/2 cup chopped celery
1/2 cup chopped onions
1 clove garlic, minced
1 teaspoon dried parsley flakes
1 10-ounce jar or can mushroom chunks and stems, drained
3 1/2 cups beef broth
1 regular size package dry brown gravy mix
1/2 cup cold water
2 sheets commercial puff pastry from a 1.1 pound package
Non-stick cooking spray
1 tablespoon margarine or melted butter
Sprinkle the beef cubes with salt and pepper to taste. Place the beef cubes in a Ziploc bag and add just enough flour to coat the cubes.
Pour into the center of a large, heavy skillet and swirl to cover the bottom of the pan. Put the beef cubes in the hot oil and brown the meat over medium-high heat, about 6 to 8 minutes. Remove the meat and set aside.
Place the peas, carrots, potatoes, celery, onions and minced garlic in the same skillet and add the beef broth. Cook vegetables until tender, about 20 minutes.
Add the mushrooms. Mix sauce mix with 1/2 cup cold water. When the mixture begins to boil, stir in the sauce mixture until it begins to thicken. Reduce the heat to medium-high and add the beef. Mix well and simmer for another 15 minutes then set aside.
Prepare a 9×13-inch baking dish with nonstick cooking spray. Roll out the first sheet of phyllo dough between two pieces of lightly floured waxed paper to measure 9 by 13 inches.
Pour the meat and vegetable mixture into the baking dish. Cover with the first sheet of phyllo dough and spray it with nonstick cooking spray.
Roll out the second sheet of phyllo dough in the same way as the first and place it on top of the first layer of dough. Flute the edges of the two sheets of dough and make six incisions on the top of the dough.
Drizzle the top with melted butter and bake in a preheated 400 degree oven. Bake for 18 to 20 minutes or until the pastry is lightly browned and crispy. For 8 people.
Brotherton offers website readers one Stellar Recipe per week in the “My Leader Yummy” feature. Looking for a recipe that you can’t find? Email me at [email protected] and I’ll see if I have it.