Beef Potpie With Root Vegetables and a Puff Pastry Lid | Oregonian Recipes

Ingredients

• 1 sheet puff pastry (half of a 1-pound box)
• 4 2-cup oven-safe ramekins or individual baking dishes
• 3 slices (about 2 1/2 ounces) thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons olive oil (divided)
• 2 pounds boneless beef chuck roast, fat discarded, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 1 medium onion, chopped
• 4 medium cloves garlic, sliced
• 1/3 cup all-purpose flour
• 1 cup dry red wine
• 1/4 cup tomato paste
• 2 1/2 cups beef broth
• 2 teaspoons fresh thyme leaves, chopped
• 2 teaspoons fresh rosemary leaves, chopped
• 8 ounces small red potatoes (about 3), peeled and cut into 3/4-inch chunks
• 1 small (3-ounce) turnip, peeled and cut into 1/2-inch chunks
• 1 medium parsnip, peeled and cut into 1/2-inch chunks
• 1 medium carrot, peeled and cut into 1/2-inch rounds
• 1 egg yolk
• 1 tablespoon cool water