Butternut Squash and Beefy Mushroom Pot Pies w/Flakey Taleggio Crust.
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Half Baked Harvest · by Tieghan Gerard★ 4.2 (40)

Butternut Squash and Beefy Mushroom Pot Pies w/Flakey Taleggio Crust.

NUTRITION · PER SERVING305M COOK
CAL 23%·PRO 29%
CARBS 33G28% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER5G TOTAL SUGAR
FAT 28G55% OF CAL
10G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty individual pot pies filled with beef, mushrooms, and butternut squash, topped with flaky pastry. A rich, warming comfort food for special dinners.

mainamericanbeef
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Nutrition & ingredients

Ingredients

serves 6
  • 4 slices thick cut bacon (chopped (optional)*)
  • 2 1/2 pounds stew meat or short ribs (cubed into bite size pieces (optional)*)
  • 2 carrots (chopped)
  • 1 onion (chopped)
  • 2 cloves garlic (minced or grated)
  • 8 ounces of mushrooms (sliced (use 12 ounces if using no meat))
  • 1 1/2-2 cups butternut squash (cubed (about 1/2 a small squash))
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt + pepper
  • 1 (12 ounce) beer ( I used pumpkin beer)
  • 2 cups beef broth (plus as needed)
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme + fresh thyme for stewing
  • 1 teaspoon dried rosemary + fresh rosemary for stewing
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 sheet frozen puff pastry (thawed)
  • 6 ounces taleggio cheese (cubed)
  • 1 large egg (beaten)
PREP
20M
SODIUM
1085MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.