Beef Pot Pie Puff Pastry (Printable version)
Savory beef and veggies in a golden puff pastry crust, slow-cooked to tender perfection.
# What you need:
→ Beef and Marinade
01 - 2 lbs beef chuck, cut into ¾-inch cubes
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Vegetables
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large onion, diced
07 - 2 cloves garlic, minced
08 - 1 ½ cups frozen peas
09 - 1 ½ cups baby potatoes, diced
→ Sauce
10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 2 cups beef stock
13 - ½ cup dry red wine (optional)
14 - 1 tbsp tomato paste
15 - 1 tsp Worcestershire sauce
16 - 1 tsp dried thyme
17 - 1 bay leaf
→ Crust
18 - 1 sheet (about 9 oz) ready-made puff pastry, thawed if frozen
19 - 1 egg, beaten (for egg wash)
# How to make it:
01 - Preheat oven to 400°F.
02 - Season beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef in batches without overcrowding, transferring browned pieces to a plate.
03 - Reduce heat to medium. Add butter to the pot, then sauté onions, carrots, celery, and potatoes for 5 minutes until softened. Add garlic and cook 1 minute more until fragrant.
04 - Stir in flour and cook for 1 minute, stirring constantly. Add tomato paste, mixing well to combine.
05 - Pour in red wine if using and deglaze the pot, scraping up any browned bits from the bottom. Add beef stock, Worcestershire sauce, thyme, and bay leaf. Return browned beef along with any accumulated juices to the pot.
06 - Bring to a simmer, then cover and cook over low heat for 1 hour, stirring occasionally, until beef is fork-tender.
07 - Remove and discard bay leaf. Stir in frozen peas and cook for 2 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer beef mixture to a 2-quart baking dish.
09 - Drape puff pastry over the filling, trimming any excess and pressing edges firmly to seal. Cut 4-5 small slits in the pastry to allow steam to escape during baking. Brush entire pastry surface with beaten egg.
10 - Bake for 25-30 minutes, or until pastry is deeply golden and crisp. Cool for 10 minutes before serving to allow filling to set.
# Expert tips:
01 -
- The puff pastry crust creates these impossibly flaky buttery layers that everyone fights over
- Make it ahead and refrigerate before baking perfect for dinner parties
- The filling is rich enough to stand alone but pairs beautifully with a simple green salad
02 -
- Browning the beef in batches not crowding the pot is what creates the deep rich flavor base
- Letting the filling cool slightly before topping with pastry prevents a soggy bottom crust
03 -
- If your pastry starts browning too quickly tent with foil for the last 10 minutes
- Letting the pie rest for 10 minutes before serving makes for cleaner slices