RECIPE MAGIC!

ONE-PAN POT PIE

This one-pan wonder begins with sautéed onions and carrots in Garlic EVOO, followed by the addition of succulent meat, earthy mushrooms, sweet peas, and Thyme EVOO. The ingredients are lovingly prepared in a cast iron or oven-proof frying pan, creating a robust filling that's then crowned with a layer of buttery, flaky puff pastry. As the pie bakes in the oven, the pastry turns golden brown and crisp, while the filling bubbles beneath, melding the flavours into a delicious, soul-warming meal. [For a delicious veggie pie, replace meat with 1 cup of cubed potatoes and substitute a quality veggie stock.]

INGREDIENTS:
1lb (450g) stewing beef, cut in 1-inch cubes (or cubed skinless chicken thighs)
250g (1 cup) mushrooms, sliced
1 large onion, diced
2 carrots, diced
1 cup frozen peas
2 tbsp olive oil
2 tbsp Butter EVOO
1 tbsp Garlic EVOO
2 tbsp all purpose flour
1 cup beef or chicken stock (or veggie stock)
2 tsp Thyme EVOO
Salt and pepper to taste
2 sheets store-bought puff pastry, thawed but still cold

1 egg, beaten (for egg wash)

DIRECTIONS:
Preheat oven to 400°. In a large cast-iron pan (or heat proof frying pan), heat EVOO on medium-high heat. Brown the beef or chicken cubes in batches, then set aside. In the same pan, on medium heat, place Garlic EVOO, onions and carrots. Cook until softened, about 5 minutes. Add mushrooms and cook until they release all moisture, about 5 more minutes. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute. Slowly add stock, stirring constantly to prevent lumps.
Return meat to the pan. Add Thyme EVOO, salt, and pepper. Simmer for 10 minutes until the sauce thickens. Stir in peas.

Place one the puff pastry sheet on top of the other. Roll out to fit the top of your cast iron pan with enough for edging. Place it over the filling, tucking the edges inside the skillet. Cut a few slits in the top to allow steam to escape. Brush the pastry with beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

Let cool for 5 minutes before serving with drizzles of your favourite oils and balsamics.