Ingredients
1 pound ground beef1/2 teaspoon pepper1/4 teaspoon salt2 cups frozen pearl onions, thawed1-1/2 cups baby carrots, halved1 medium parsnip, peeled, halved lengthwise and sliced2 tablespoons butter3 garlic cloves, minced1/4 cup all-purpose flour1-1/3 cups beef broth4-1/2 teaspoons red wine vinegar4-1/2 teaspoons Dijon mustard3 teaspoons minced fresh rosemary, divided1 sheet frozen puff pastry, thawed1 egg, lightly beaten
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour.
Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish.
On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg.
Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.
