Beef Pot Pie
Make the ultimate comfort food meal with this homemade Beef Pot Pie recipe. It's a hearty dish, full of deep, rich flavors that will keep you coming back to this recipe again and again. The beef filling is tender and flavorful, while the puff pastry crust is crisp and buttery. It's the perfect combination of textures and flavors to make an incredible meal!
Ingredients
- 2 pounds beef chuck roast, cut into ¾ inch pieces
- 2 tablespoons pot roast seasoning, click link for the recipe
- 3 tablespoons olive oil, divided
- 1 cup onions, diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup frozen peas
- 17.3 ounce package puff pastry, 2 sheets – thawed
- 1 egg, whisked
- 1 tablespoon water
Instructions
Prepare the filling.
- Preheat the oven to 350°F and arrange a rack in the lower third of the oven.
- Slice the chuck roast into small cubes, then toss with the pot roast seasoning.
- Heat 2 tablespoons olive oil in a large pot, or dutch oven, on the stove over medium-high heat.
- Once the oil is hot, add the chuck roast and sear the pieces for about 4-6 minutes, or until browned on all sides. Use a slotted spoon to remove the beef from the pot and set it aside.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onions, carrots, and celery, and cook for 5 minutes. Add the garlic and cook for an additional minute. Pour ¼ cup beef stock into the pot and stir to deglaze the bottom of the pan.
- Sprinkle the flour evenly over everything in the pot, stir to combine, and cook for 1 minute.
- Add the remaining 1 ¾ cup beef broth, 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce to the pot. Stir to combine everything, turn the heat on the stove up to high, and bring the broth to a boil.
- Add the seared pieces of beef back to the pot, along with the fresh thyme and bay leaves.
- Cover the pot with a lid, or tightly with a piece of aluminum foil, and transfer it to the oven for 90 minutes.
Assemble the pot pie.
- When the pot pie filling has 30 minutes left in the oven, remove the puff pastry dough from the freezer and let it thaw (out of the packaging) on the counter for 30 minutes.
- Remove the pot pie filling from the oven after 90 minutes. Remove the lid and use tongs to remove the bay leaves and thyme sprigs. Stir in one cup of frozen peas.
- Increase the oven temperature to 400°F.
- Unfold 1 puff pastry sheet on a lightly floured surface. Use a rolling pin to roll the pastry sheet into a 12-inch square.
- Press the pastry into an 8 inch x 8 inch square casserole dish.
- Trim any excess pastry that overlaps the outside of the casserole dish.
- Prick the pastry thoroughly with a fork on the sides and bottom.
- Place a piece of aluminum foil over the puff pastry dough in the baking dish and press down so that it covers the dough in the dish.
- Place in the oven and bake for 25 minutes. Remove from the oven and remove the aluminum foil.
- Spoon the beef mixture into the cooked puff pastry in the casserole dish.
- Unfold the remaining pastry sheet on a lightly floured surface and use a rolling pin to roll it out a little thinner. Lay it over the pot pie filling in the baking dish. Trim any excess dough that hangs out and over the baking dish. Use a sharp knife to cut four 2-inch diagonal slits in the top of the puff pastry dough.
- Whisk the egg and water together in a small bowl to make an egg wash.
- Brush the egg wash over the puff pastry dough.
- Place in the oven and bake for 35 minutes, or until the puff pastry crust is golden brown.
Notes
- Keep an eye on the pot pie when it’s in the oven. During the last 10-15 minutes, you might want to add the piece of foil around the edges. It’s always a good idea to peep in the oven a couple times to make sure the crust is the golden brown color you desire.
- Keep the piece of foil that you used when baking the bottom crust. Cut out a square in the middle, then you can use the remaining foil to cover just the edges of the crust if they start to turn dark brown.
- Always bake the pot pie in the lower half of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
- The pot pie filling can be made in advance and stored in the refrigerator or freezer. If you plan to make the pot pie in the next 5 days, store it in an airtight container in the fridge until you’re ready to assemble and bake the pot pie. I do not recommend assembling the beef pot pie ahead of time with the puff pastry dough. It will affect the final texture of the baked puff pastry crust.
- The filling can also be stored in a freezer-safe bag in the freezer for up to 6 months. Before making the pot pie, I recommend defrosting the filling overnight in the refrigerator. You can then make the recipe exactly as instructed. Pre-baking the bottom puff pastry crust, adding the filling, then topping it with the remaining puff pastry crust and baking it for 35 minutes in the oven.
Nutrition Facts
Calories 1320kcal (66%)Carbohydrates 80g (27%)Protein 61g (122%)Fat 85g (131%)Saturated Fat 25g (125%)Polyunsaturated Fat 10gMonounsaturated Fat 48gTrans Fat 2gCholesterol 197mg (66%)Sodium 1282mg (53%)Potassium 1544mg (44%)Fiber 7g (28%)Sugar 9g (10%)Vitamin A 5997mg (120%)Vitamin C 24mg (29%)Calcium 133mg (13%)Iron 11mg (61%)
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