Williams Sonoma Pot Pie Starter Sauce, Mushroom Beef

Summary

FLAVOR PROFILE

• Hearty beef demi-glace, carrots, onions, mushrooms, thyme

WHY WE LOVE IT

• Enjoy delicious beef pot pie at a moment's notice. It's easy with our exclusive starter, which combines umami-rich beef demi-glace and tomato paste with carrots, onions, mushrooms and thyme. Prep is a snap – just add sautéed beef, puff pastry and a few fresh ingredients, then bake until the crust is golden and the filling is bubbly. For a quick dinner, serve the savory pie with a green salad.
• A Williams Sonoma exclusive.

NET WEIGHT

• 25.2 oz./714g (makes approx. 6 servings).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients. Imported packaging.

Use & Care

RECEIVING INSTRUCTIONS

• Starter ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature in cool, dark place for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.

PREPARATION INSTRUCTIONS

Ingredients

• 1 1/2 lb. (750g) beef chuck, cut into 1/2" (12mm) cubes
• Salt
• Freshly ground pepper
• 2 Tbs. olive oil
• 1 jar pot pie starter (included)
• 1/2 cup (125ml) heavy cream (optional)
• 1 rolled-out round of pie dough or puff pastry, approx. 12" (30cm) diam., 1/8" (3mm) thick, chilled
• 1 egg lightly beaten with 1 tsp. water

Directions

• Position rack in center of oven and preheat to 375°F (190°C).
• Season beef with salt and pepper. In 10" or 12" (25cm or 30cm) diam. skillet, warm oil over medium-high heat. Working in batches, add beef and cook until lightly browned, approx. 5–8 minutes per batch. Return beef to pan. Add pot pie starter and heavy cream, if using, and stir to combine. Cook for approx. 1 minute, then remove pan from heat.
• Pour mixture in 9" (23cm) diam. pie dish and top with chilled dough round.
• To make skillet pot pie, keep mixture in pan and top with dough round. Crimp edges around rim to seal.
• Cut 3 slits in center of dough and brush with egg wash.
• Bake until crust is golden brown, approx. 50–55 minutes, covering edges with foil if they start to brown too quickly. Transfer pot pie to wire rack and let it rest for 1 hour before serving.
• Makes 1 pot pie (approx. 6 servings).
• Test Kitchen Tip: To make mini pot pies, divide mixture evenly among ramekins or cocottes. Top with smaller rounds of dough or puff pastry.

Ingredients

• Water, onion, mushrooms (mushrooms, water, citric acid, ascorbic acid), carrots, beef demi-glace (veal stock, veal bones, water), garlic, tomato paste, beef stock concentrate (beef stock, maltodextrin, salt, sugar, yeast extract, onion powder, natural flavor, beef extract, beef fat), Worcestershire sauce (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract), olive oil, unsalted butter (pasteurized cream), flour, red wine vinegar, thyme, sea salt, black pepper, citric acid.
• Contains wheat/gluten, dairy, fish (anchovies).
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, soy, eggs, peanuts, tree nuts (walnuts, almonds), shellfish (shrimp), fish (anchovies), sesame, mustard.