Ingredients
1 package (10 ounces) frozen puff pastry shells1 pound fresh baby carrots, cut in half1-1/4 cups water, divided1-1/2 pounds lean ground beef (90% lean)1 package (8 ounces) sliced baby portobello mushrooms2 tablespoons chopped shallots3 tablespoons all-purpose flour1 can (10-1/2 ounces) condensed beef broth, undiluted1/4 cup tomato paste1/4 cup dry red wine1 tablespoon minced fresh tarragon1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Bake pastry shells according to package directions. In a microwave-safe bowl, combine the carrots and 1 cup of water. Cover and microwave on high for 8-10 minutes or until crisp-tender.
Meanwhile, in a large skillet, cook the beef, mushrooms and shallots over medium heat until meat is no longer pink; drain. Combine flour and broth until smooth. Add the broth mixture, tomato paste, wine, tarragon, salt, pepper and remaining water to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove top of pastry shells; fill with beef mixture.
