Beef Pot Pie Puff Pastry (Printable Format)
Tender beef and vegetables in savory sauce topped with golden flaky puff pastry.
# What You Need:
→ Beef and Vegetables
01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 1 large onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 stalks celery, sliced
05 - 1 cup frozen peas
06 - 2 cloves garlic, minced
07 - 8 oz mushrooms, sliced
08 - 2 tbsp olive oil
→ Sauce
09 - 2 tbsp unsalted butter
10 - 3 tbsp all-purpose flour
11 - 1 1/2 cups beef broth
12 - 1 cup dry red wine or additional broth
13 - 1 tbsp tomato paste
14 - 1 tsp Worcestershire sauce
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - Salt and black pepper, to taste
→ Topping
18 - 1 sheet frozen puff pastry, thawed
19 - 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 deep skillet over medium-high heat. Brown beef cubes in batches, seasoning lightly with salt and pepper. Remove beef and set aside.
03 - Add onion, carrots, celery, and mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften. Add garlic and cook 1 minute more.
04 - Stir in tomato paste, then sprinkle flour over the vegetables and stir well to coat.
05 - Pour in red wine, scraping up any browned bits from the bottom. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return beef and any juices to the pot. Bring to a simmer, cover, and cook for 1 hour, stirring occasionally, until beef is tender.
06 - Remove bay leaf. Stir in peas. Taste and adjust seasoning with salt and pepper.
07 - Transfer the beef mixture to a deep 9-inch pie dish or similar baking dish.
08 - Roll out puff pastry to fit over the top of the dish. Place pastry over filling, pressing edges to seal and trimming excess. Cut small slits in the pastry to allow steam to escape.
09 - Brush pastry with beaten egg.
10 - Bake for 25-30 minutes, or until pastry is golden and crisp. Let stand for 10 minutes before serving.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender after simmering in that wine enriched sauce, almost like it has been braising for days instead of just one hour
- That puff pastry lid creates the most dramatic presentation, turning a humble stew into something that feels like a celebration
02 -
- The filling must be completely cooled before topping with pastry, or the bottom will remain soggy no matter how beautifully the top bakes
- Always place your baking dish on a sheet pan in the oven, because this bubble over situation is almost inevitable and nobody enjoys cleaning burnt sauce off the bottom of their oven
03 -
- Let the puff pastry thaw in the refrigerator overnight instead of on the counter for the flakiest results
- Place your pie dish on a preheated baking sheet to ensure the bottom crust cooks through completely