Recipe courtesy of “Cookin’ Savvy”

Servings: 4-6

1          pound ground beef

1          cup stout beer

3          tablespoons flour

1          can (15 ounces) tomato puree

1          tablespoon Worcestershire sauce

1          tablespoon garlic powder

1          cup beef broth

1          bag (28 ounces) hashbrowns with peppers and onions

1          can (14 ounces) carrots, drained

1          can (14 ounces) peas, drained

salt, to taste

pepper, to taste

1          sheet puff pastry, thawed

1          egg

Heat oven to 400 F.

In large skillet or Dutch oven, brown ground beef; drain and set aside.

Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.

Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.

Discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.