Beef Pot Pie Puff Pastry (Printable)

Savory beef and mixed vegetables beneath a crisp, buttery puff pastry lid.

# What You'll 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

# Directions:

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 vegetables and stir well to coat.
05 - Pour in red wine, scraping up browned bits from bottom. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Return beef and juices to pot. Bring to 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 beef mixture to a deep 9-inch pie dish or similar baking dish.
08 - Roll out puff pastry to fit over top of dish. Place pastry over filling, pressing edges to seal and trimming excess. Cut small slits in 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 Advice:

01 -
  • The puff pastry creates this incredibly crisp, buttery roof that shatters beautifully when you dig in
  • Leftovers somehow taste even better the next day, if they make it that far
02 -
  • Cool the filling slightly before topping with pastry or the bottom will stay soggy no matter how long you bake it
  • Really press the pastry edges against the dish to seal everything in tight
03 -
  • Cut your beef into slightly larger cubes since it shrinks as it cooks
  • Freeze your puff pastry for 15 minutes before rolling if it is getting too soft and sticky

Return