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Beef Pot Pie

A rich and savory Beef Pot Pie filled with tender beef, fresh vegetables, and topped with a flaky puff pastry crust, perfect for cozy family dinners.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 2.5 pounds boneless beef chuck roast, excess fat trimmed Look for well-marbled beef for maximum tenderness.
  • Kosher salt and ground black pepper, to taste
  • Olive oil for searing
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves (or ⅓ teaspoon dried thyme)
  • 2 tablespoons Worcestershire sauce
  • ½ cup red wine (or beef broth)
  • ⅓ cup all-purpose flour
  • 2.5 to 3 cups beef broth (plus more as needed)
  • 2 cups diced Yukon gold potatoes
  • 2 dried bay leaves
  • ¾ cup frozen green peas
For the crust
  • 1 to 2 sheets frozen puff pastry, thawed according to package instructions I love using Wewalka’s Puff Pastry for its perfect buttery taste.
  • 2 beaten egg yolks (for brushing)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Cut the beef into ¾ inch chunks and season with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat and sear the beef until browned on all sides, about 5-6 minutes per batch. Set aside.
  4. In the same pot, melt 3 tablespoons of butter and cook the diced onions, carrots, and celery until softened, about 5-7 minutes. Stir in the minced garlic, tomato paste, thyme, and Worcestershire sauce, sauté for another 2-3 minutes.
  5. Pour in the red wine, scraping up any browned bits and let it cook down for about 3-4 minutes.
  6. Sprinkle flour into the pot and stir to combine, cooking for another 2 minutes. Gradually add beef broth and mix well, then return the seared beef along with diced potatoes and bay leaves.
Baking
  1. Bring the mixture to a simmer, cover, and cook in the oven for 1 hour and 15 minutes, stirring occasionally.
  2. Once beef is tender, stir in frozen peas and transfer filling to a baking dish.
  3. Roll out the puff pastry and layer it over the filling. Brush with egg yolk.
  4. Bake for 25-30 minutes until the pastry is golden brown and puffed.
  5. Let cool slightly before serving.

Notes

For best results, use fresh beef from your local butcher. Feel free to add mushrooms or corn for extra flavor. The filling can be frozen for up to 3 months — bake puff pastry fresh.