* 1 bag of Beyond Steak * 125 g onion * 1 clove garlic * 124 g potatoes, cubed * 146 g mushrooms * 152 g frozen peas & carrots * 1 T tomato paste * 1/4 c low cal red wine * 1/2 cup of no-beef broth * 1 tsp paprika * 1/2 tsp thyme * 1 T cornstarch * salt and pepper * 6 Pillsbury crescent rolls rolled out and cut into squares
Brown steak tips, set aside. Add onion, mushroom and garlic to pan, cook, stirring often, mix in tomato paste and broth, wine. Mix cornstarch with small amount of water and add to pan to thicken. Add more water if necessary. Microwave potatoes. Add potatoes, tips, frozen veggies to pan and cook for a few minutes. Add salt, pepper, paprika, thyme. Stir to combine.
Add mixture to ramekins and cover with crescent roll dough. Bake until tops are golden brown.
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recipe is modified version of this one [https://www.thebakingfairy.net/2020/01/vegan-beef-and-mushroom-pot-pies](https://www.thebakingfairy.net/2020/01/vegan-beef-and-mushroom-pot-pies)
Ramekins are 4.5 inch diameter by 2 inches deep
To make 5 pot pies:
* 1 bag of Beyond Steak
* 125 g onion
* 1 clove garlic
* 124 g potatoes, cubed
* 146 g mushrooms
* 152 g frozen peas & carrots
* 1 T tomato paste
* 1/4 c low cal red wine
* 1/2 cup of no-beef broth
* 1 tsp paprika
* 1/2 tsp thyme
* 1 T cornstarch
* salt and pepper
* 6 Pillsbury crescent rolls rolled out and cut into squares
Brown steak tips, set aside. Add onion, mushroom and garlic to pan, cook, stirring often, mix in tomato paste and broth, wine. Mix cornstarch with small amount of water and add to pan to thicken. Add more water if necessary. Microwave potatoes. Add potatoes, tips, frozen veggies to pan and cook for a few minutes. Add salt, pepper, paprika, thyme. Stir to combine.
Add mixture to ramekins and cover with crescent roll dough. Bake until tops are golden brown.