Beef Pot Pie Puff Pastry (Printable)
Savory beef and vegetable filling crowned with a crisp golden puff pastry lid delivers hearty comfort.
# What You’ll Need:
→ Beef and Vegetables
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 1 large onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 stalks celery, sliced
05 - 1 cup frozen peas
06 - 2 cloves garlic, minced
07 - 8 oz mushrooms, sliced
08 - 2 tbsp olive oil
→ Sauce
09 - 2 tbsp unsalted butter
10 - 3 tbsp all-purpose flour
11 - 1 1/2 cups beef broth
12 - 1 cup dry red wine or additional broth
13 - 1 tbsp tomato paste
14 - 1 tsp Worcestershire sauce
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - Salt and black pepper to taste
→ Topping
18 - 1 sheet frozen puff pastry, thawed
19 - 1 egg, beaten for egg wash
# How To Make It:
01 - Preheat oven to 400°F.
02 - In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Brown the beef cubes in batches, seasoning lightly with salt and pepper. Remove beef and set aside.
03 - Add onion, carrots, celery, and mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften. Add garlic and cook 1 minute more.
04 - Stir in tomato paste, then sprinkle flour over the vegetables and stir well to coat.
05 - Pour in red wine, scraping up any browned bits from the bottom. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return beef and any juices to the pot. Bring to a simmer, cover, and cook for 1 hour, stirring occasionally, until beef is tender.
06 - Remove bay leaf. Stir in peas. Taste and adjust seasoning with salt and pepper.
07 - Transfer the beef mixture to a deep 9-inch pie dish or similar baking dish.
08 - Roll out puff pastry to fit over the top of the dish. Place pastry over filling, pressing edges to seal and trimming excess. Cut small slits in the pastry to allow steam to escape.
09 - Brush pastry with beaten egg.
10 - Bake for 25-30 minutes, or until pastry is golden and crisp. Let stand for 10 minutes before serving.
# Expert Tips:
01 -
- The beef becomes impossibly tender after simmering in that fortified sauce, almost falling apart when you scoop it
- That puff pastry topping transforms into something extraordinary, all golden and shatteringly crisp on top but staying light and flaky underneath
02 -
- Rushing the beef browning step is the biggest mistake you can make because those caramelized bits are where all the depth comes from
- Let the filling cool slightly before topping with pastry or the steam will make the bottom soggy
03 -
- A splash of stout instead of some wine adds an incredible malty depth that makes people ask what your secret is
- Par boiling cubed potatoes with the carrots prevents them from staying crunchy in the finished pie