Southwest Cheese Puff Beef Pot Pie
You can never have too many main course recipes, so give Southwest Cheese Puff Beef Pot Pie a try. This recipe makes 8 servings with 448 calories, 31g of protein, and 21g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, cornstarch, cumin seed, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Unfold pastry on a lightly floured board. If necessary, roll out or cut pastry to fit snugly inside top of a shallow 3-quart casserole (9 by 13 in.).
Transfer pastry to a 12- by 15-inch nonstick baking sheet.
Cut through pastry in several places to make a decorative pattern.
Brush lightly with milk and sprinkle evenly with cheese. Cover with plastic wrap and freeze.
Rinse zucchini, and trim and discard ends; cut into 3/4-inch chunks. Peel onion and cut into 3/4-inch chunks. Discard chipotle chili stems; if desired for less heat, also remove veins and seeds. Chop chilies.
Uncover pastry and bake in a 425 regular or convection oven until golden brown, 10 to 15 minutes.
Meanwhile, in a 5- to 6-quart pan over high heat, frequently stir zucchini, onion, and cumin in olive oil until vegetables are lightly browned, 7 to 9 minutes.
Add tomatoes, including juice, and hominy; bring to a boil.
Discard any fat from pot roast and sauce. Scrape gravy from beef and reserve.
Cut beef into 3/4-inch chunks.
Add beef and gravy to pan and mix; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until beef is hot, 7 to 9 minutes.
Add chilies to taste. In a small bowl, mix cornstarch and 3 tablespoons water.
Add to pan and stir until boiling.
Pour hot mixture into a warmed shallow casserole. Set hot pastry on filling. Use a large spoon to break through pastry and scoop out portions.
Add salt and pepper to taste.