Beef Pot Pie Puff Pastry (Printable)

Tender beef and vegetables in a rich gravy topped with golden, flaky puff pastry crust for a hearty meal.

# What You’ll Need:

→ Beef and Marinade

01 - 1.5 lbs beef chuck, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper

→ Vegetables

04 - 1 large onion, diced
05 - 2 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 1 cup frozen peas
08 - 2 cloves garlic, minced
09 - 1 cup cremini or button mushrooms, sliced
10 - 2 medium Yukon Gold potatoes, peeled and diced

→ Gravy

11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 2 cups beef stock
14 - 1 tbsp tomato paste
15 - 1 tsp Worcestershire sauce
16 - 1 tsp fresh thyme leaves
17 - 1 bay leaf

→ Topping

18 - 1 sheet puff pastry, thawed
19 - 1 egg, beaten for egg wash

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Season the beef cubes with salt and pepper. In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Brown the beef in batches, removing to a plate as you go.
03 - In the same pot, add the onions, carrots, celery, and mushrooms. Sauté for 5–7 minutes until softened. Add garlic, cook for 1 minute.
04 - Stir in butter and let it melt. Sprinkle in flour and cook for 1–2 minutes, stirring constantly.
05 - Gradually pour in beef stock, stirring to avoid lumps. Add tomato paste, Worcestershire sauce, thyme, bay leaf, potatoes, and return beef with juices to the pot.
06 - Bring to a simmer, cover, and cook for 45 minutes, stirring occasionally, until beef is tender and the sauce is thick. Remove bay leaf.
07 - Stir in peas, adjust seasoning with salt and pepper.
08 - Transfer the beef mixture to a large baking dish or individual ramekins.
09 - Lay the puff pastry over the top, trimming the edges to fit. Press edges to seal and cut small slits for steam. Brush with beaten egg.
10 - Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
11 - Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • The golden flaky crust gives everyone something to look forward to while it bakes
  • Leftovers reheat beautifully for lunch the next day, if there are any
  • Each serving feels like a warm hug on the coldest winter night
02 -
  • Cooling the filling completely before topping with pastry prevents a soggy bottom crust
  • Cut steam vents in the pastry or it will burst in unpredictable places while baking
  • Let the finished pie rest for at least ten minutes or the gravy will run everywhere when you slice it
03 -
  • A splash of red wine in the gravy adds depth and complexity that mimics restaurant quality
  • Use leftover roast beef and skip the simmering step for a weeknight version in under an hour

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