Ingredients
- 2 batches of Savory Pie Dough or 2 tubes of premade crescent rolls dough sheets
- 3 cups Beef Tenderloin , cooked and rough chopped
- 4 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 cup of frozen peas (or no sodium canned – rinsed well)
- 16 ounces of beef stock
- 3 tablespoon flour
- 1 cup of beef gravy
- 1/2–1 cup heavy cream *optional
- 1 1/2 teaspoon fresh thyme
- 1/2–1 teaspoon kosher salt
- 1–2 teaspoon fresh black pepper
- 3 cups mashed potatoes (already seasoned with salt & pepper), warmed
- 1 large egg, beaten
Instructions
- If using the savory pie dough preheat oven to 400F with the rack in the middle. If using crescent rolls, preheat the oven to 375F.
- If using a savory pie dough, roll out the dough in a rectangle on a lightly floured board to 1/4” thick. If using crescent rolls, remove from the tube and place on the lightly floured board – do not roll.
- Measure out a 5.75” round circle for each tart. I’m using 6 4.75″round removable bottom tart pans so you want your dough to be 1” bigger than the base of the pan.
- Place the rounds in the pan and press up the sides.
- Trim top edge of crust so it is even with the pan.
- If using the savory pie dough, prick the crust with a fork several times and bake until golden brown, about 10-15 minutes. Do not do this for the crescent rolls.
- While the savory dough is baking, heat the oil and 2 tablespoon of butter in a large non-stick skillet over medium heat.
- When the butter begins to foam up, toss in the onion, celery and carrot and cook over low heat until softened, ~10-13 minutes.
- Add in the flour and stir; cook for 3 minutes.
- Add in the stock and stir well.
- When the mixture thickens, add in 1 cup of cream and mix to combine.
- Cook for 3 minutes and add the beef into the pan.
- Cook for 2 minutes.
- Stir in the gravy and cook until bubbling around the edges. *if the mixture is too thick, add in the cream and stir until all combined and the mixture has just started to re-thicken.
- Remove from the heat, stir in the thyme and peas
- Taste and add more salt and pepper if necessary.
- While the mixture in cooling, mix the mashed potatoes with the beaten egg and mix well to incorporate.
- Melt the remaining 2 tablespoon of butter.
- In the dough lined tart pan, evenly divide the filling about 2/3rd of the way up.
- Spread the potatoes over the filling as evenly as possible leaving small peaks (for presentation).
- Brush or drizzle the top with the melted butter.
- Bake for about 15-20 minutes, or until the topping is lightly browned and the filling is bubbling.
- The last 3-5 minutes turn on your broil to brown the potatoes slightly.
- Let the tarts stand for about 10 minutes before removing from the tart pan and serving.
Notes
I love these 4.75″round removable bottom tart pans as they are nonstick and a breeze to clean!
To freeze, bake completely and allow to cool. Once cooled, place the individual tarts on a pan and place in the freezer (uncovered) for about an hour or until frozen. You want to flash freeze these. Once frozen, remove from the oven, double wrap in plastic wrap then aluminum foil. Label and freeze for up to 3 months.
To reheat, unwrap and place on a baking sheet in a 350F preheated oven. Reheat for 15-25 minutes or until warmed all the way through.
