Beef Pot Pie Puff Pastry (Printable Version)
Savory beef and vegetables in rich gravy, crowned with golden, flaky puff pastry crust.
# 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 ready-made puff pastry, thawed if frozen (about 9 oz)
19 - 1 egg, beaten for egg wash
# How To Make:
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 to remove raw taste. Add tomato paste, mixing thoroughly 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 beef and any accumulated juices to the pot.
06 - Bring to a simmer, cover, and cook over low heat for 1 hour, stirring occasionally, until beef is fork-tender.
07 - Discard bay leaf. Stir in peas and cook 2 minutes until heated through. 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 excess and pressing edges firmly to seal. Cut several small slits in the pastry to allow steam escape during baking. Brush entire surface with beaten egg.
10 - Bake for 25 to 30 minutes until pastry is deep golden brown and crisp. Cool for 10 minutes before serving to allow filling to set.
# Expert Advice:
01 -
- The golden puff pastry crust creates such a dramatic presentation that guests always gasp when it hits the table
- Leftovers taste even better the next day, if they survive that long
02 -
- Browning the beef properly is not optional, it creates the foundation of flavor that makes this exceptional
- The filling must be completely cool before topping with pastry or youll end up with a soggy bottom crust
03 -
- If your puff pastry thaws and becomes too sticky, pop it in the fridge for 15 minutes before handling
- Place your baking dish on a rimmed baking sheet to catch any bubbling over in the oven