Description
A comforting beef pot pie made with tender beef, veggies, and flaky puff pastry—perfect for cozy dinners.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- ½ cup red wine (or beef broth)
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp rosemary
- Salt and freshly ground black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Heat olive oil in a pot, brown beef in batches, then remove and set aside.
- Sauté onion, garlic, carrots, and celery until soft.
- Stir in tomato paste, deglaze with wine or broth.
- Add beef, Worcestershire sauce, broth, thyme, rosemary, salt, and pepper. Simmer 1–1.5 hours.
- Mix flour with broth to make slurry, stir into pot to thicken. Add peas.
- Transfer filling to a baking dish. Top with puff pastry, seal edges, and brush with egg wash.
- Bake at 400°F for 25–30 minutes or until golden and puffed. Cool slightly before serving
Notes
- Let the filling cool slightly before adding puff pastry to prevent a soggy crust.
- For a richer flavor, use red wine—but beef broth works just as well.
- Make ahead by preparing the filling the day before and refrigerating.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes