Beef Pot Pie Puff Pastry (Printable)

Savory beef and veg in rich sauce beneath a flaky puff pastry crust for a warm, satisfying main course.

# What You’ll Need:

→ For the Beef Filling

01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp olive oil
04 - 1 large yellow onion, diced
05 - 2 cloves garlic, minced
06 - 3 medium carrots, peeled and sliced
07 - 2 celery stalks, diced
08 - 8 oz cremini or button mushrooms, sliced
09 - 2 tbsp tomato paste
10 - 1/4 cup all-purpose flour
11 - 2 cups beef broth
12 - 1 cup dry red wine or additional beef broth
13 - 2 tsp Worcestershire sauce
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 1 bay leaf
17 - 1 cup frozen peas

→ For the Crust

18 - 1 sheet puff pastry, thawed (about 8 oz)
19 - 1 egg, beaten for egg wash

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Season beef cubes with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown beef in batches, transferring to a plate as browned.
03 - Reduce heat to medium; add onion, garlic, carrots, celery, and mushrooms. Sauté until softened, about 7 minutes.
04 - Stir in tomato paste and flour; cook for 1 minute.
05 - Return beef to pot. Add beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well and bring to a simmer.
06 - Cover and cook on low heat for 1 hour, stirring occasionally, until beef is tender and sauce has thickened. Discard bay leaf.
07 - Stir in frozen peas and adjust seasoning if needed.
08 - Transfer filling to a 9-inch deep-dish pie dish or ovenproof casserole.
09 - Roll puff pastry to fit over the dish. Place pastry over filling, trim edges, and press to seal. Cut a few small slits in the top to vent steam.
10 - Brush pastry with beaten egg.
11 - Bake for 25 to 30 minutes, until pastry is golden brown and filling is bubbling.
12 - Let cool for 10 minutes before serving.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after simmering low and slow, practically melting in your mouth
  • That puff pastry crust creates the most dramatic golden crown that makes everyone gasp when you bring it to the table
  • The gravy develops such deep flavor from the wine and herbs that youll want to eat it with a spoon
02 -
  • Dont rush the beef browning step, those browned bits are where all the flavor lives
  • Let the filling cool slightly before adding the pastry or the bottom crust will get soggy
  • If the pastry starts browning too quickly, tent with foil for the last 10 minutes
03 -
  • Work with cold puff pastry and handle it as little as possible for the flakiest results
  • Place a baking sheet on the rack below the pie to catch any bubbling overflow
  • If using leftover roast beef, add it during the last 20 minutes of simmering so it doesnt dry out

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