Reminiscent of pot roast, this heartwarming pie is full of old-fashioned comfort. The wine contributes a lot to the flavor, so choose a good-quality bottle. If you prefer, substitute fresh thyme for the rosemary.

1 lb. beef sirloin steak, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons all-purpose flour, divided
4 tablespoons butter, divided
2 cups frozen small pearl onions, thawed
1 1/2 cups baby carrots, large pieces halved or quartered
1 medium parsnip, halved, sliced (1/4 inch)
3 large garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary, divided
3/4 cup red wine
3/4 cup reduced-sodium beef broth
1 sheet frozen puff pastry (from 17.3-oz. pkg.), thawed
1 egg, beaten

1. Heat oven to 400°F. Sprinkle beef with salt and pepper; toss with 1 tablespoon of the flour. Melt 2 tablespoons of the butter in large skillet over medium-high heat. Add beef; cook 6 minutes or until brown on all sides. Place beef on plate.

2. Melt remaining 2 tablespoons butter in same skillet over medium heat. Add onions, carrots and parsnip; cook 5 minutes or until pale brown and tender, stirring frequently. Stir in garlic. Add remaining 3 tablespoons flour; cook and stir 1 minute. Stir in mustard and 1 1/2 tablespoons of the rosemary; slowly stir in wine and broth. Simmer, stirring occasionally, 3 minutes or until thickened and bubbly. Return beef and any accumulated juices to skillet. Spoon mixture into 8-inch (2-quart) baking dish or 6 (8-oz.) individual baking dishes.*

3. On lightly floured surface, roll puff pastry into 10-inch square. Sprinkle with remaining 1/2 tablespoon rosemary; lightly press into pastry with rolling pin. Lay pastry over filling, crimping edges just inside rim of baking dish. Cut several steam slits in center of pastry; brush lightly with egg. (Pot pie can be made to this point up to 6 hours ahead. Let filling cool, then cover with pastry; refrigerate. Increase baking time 5 to 10 minutes, if necessary.)

4. Bake 25 to 30 minutes or until pastry is golden brown and filling is bubbly.

TIP *For individual baking dishes, cut puff pastry into 6 (3 1/4-inch) squares. Bake 20 to 25 minutes.

6 servings

PER SERVING: 480 calories, 30.5 g total fat (12.5 g saturated fat), 20 g protein, 30.5 g carbohydrate, 90 mg cholesterol, 480 mg sodium, 3.5 g fiber