Beef a la King

Ingredients:

- 1 package (10 oz) frozen puff pasty shells

- 1 package (16 oz) fresh baby carrots, cut in half (or 1 lb carrots, sliced)
- 1 cup water

- 1 1/2 lb lean ground beef
- 1 package (8 oz) sliced baby portobello mushrooms
- 2 tablespoons chopped shallots (optional)

- 3 tablespoons flour
- 1 can (10.5 oz) condensed beef broth, undiluted

- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 1 tablespoon minced fresh tarragon (or equivalent minced dried tarragon)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup water

Directions:

Bake pastry shells according to package direction.

In a microwave-safe bowl, combine the carrots and 1 cup water. Cover and microwave on high for 8-10 minutes or until crisp tender. (Alternatively, steam carrots on the stove until crisp-tender.)

Meanwhile, in a large skillet, cook the beef, mushrooms, and shallots over medium heat until meat is no longer pink, then drain.

Combine the flour and beef broth until smooth.

Add the broth mixture, tomato paste, wine, tarragon, salt, pepper, and 1/4 cup water to the ground beef mixture; stir to combine.

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.