Beef Pot Pie Puff (Printable Format)
Tender beef and vegetables in rich gravy, topped with golden flaky puff pastry.
# What You Need:
→ For the Filling
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 1 cup frozen peas
08 - 1 cup beef broth
09 - 1 cup dry red wine (optional, substitute with more broth if desired)
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 2 tbsp all-purpose flour
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
→ For Assembly
17 - 1 sheet puff pastry (about 8 oz), thawed
18 - 1 egg, beaten (for egg wash)
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef cubes in batches, then set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened.
04 - Add garlic and cook for 1 minute. Stir in tomato paste and flour; cook for another minute.
05 - Return beef to the pot. Add red wine, scraping up any browned bits. Stir in beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper.
06 - Bring to a simmer, cover, and cook on low heat for 1 to 1½ hours, until beef is tender and sauce has thickened.
07 - Stir in frozen peas. Discard bay leaf. Taste and adjust seasoning if needed.
08 - Transfer filling to a 9-inch pie dish or baking dish.
09 - Roll out puff pastry to fit over the dish. Lay pastry on top, trim excess, and crimp edges. Cut a few slits in the top to vent steam.
10 - Brush pastry with beaten egg.
11 - Bake for 25–30 minutes, until pastry is puffed and golden brown.
12 - Let cool for 10 minutes before serving.
# Expert Suggestions:
01 -
- The puff pastry creates this golden blanket that shatters when your fork hits it
- Leftovers somehow taste even better the next day if they last that long
02 -
- Let the filling cool slightly before topping with pastry or steam will make the bottom soggy
- Cutting steam vents is non negotiable unless you want exploded pastry all over your oven
03 -
- Pat the beef completely dry before searing or it will steam instead of brown
- Skip the wine and use all broth for a family friendly version that still tastes incredible