Beef Potpies

• 1 zucchini, cut into 1/2-inch chunks
• 1/4 pound mushrooms, quartered
• 1 tomato, coarsely chopped
• 1 cup boiled Idaho potatoes, cut into 1/2-inch chunks
• 12 ounces roasted beef, preferably eye-round roast, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth 1 tablespoon
• Dijon mustard
• 1 teaspoon salt
• 1 tablespoon chopped fresh parsley
• 1 (1-pound) package puff pastry, thawed

1. Heat oven to 350u0b0F. In a large bowl, combine the zucchini, mushrooms, tomato, potatoes, and beef and set aside.
2. In a small bowl, whisk together 1/4 cup warm water and the flour. In a large saucepan, bring the chicken broth to a boil. Whisk in the flour mixture and simmer until thickened, 4 to 5 minutes. Remove from heat and stir in the mustard, salt, and parsley.
3. Meanwhile, using an ovenproof bowl or mug (about 4 inches in diameter), cut out 4 puff pastry rounds to fit on top. Cut 3 slashes in the center of each round. Divide the filling among 4 ovenproof bowls and spoon some of the chicken broth mixture over each. Top each bowl with a pastry round and bake until the pastry is puffed and golden brown, 25 to 30 minutes.

zucchini, mushrooms, tomato, potatoes, beef, allpurpose, chicken broth, mustard, salt, parsley, pastry

Taken from www.myrecipes.com/recipe/beef-potpies (may not work)