Beef Pot Pie Puff Pastry (Print Version)
Tender beef with vegetables in savory gravy under a flaky puff pastry crust, rich and comforting.
# What You'll 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 Cook:
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, 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. Adjust seasoning with additional salt and pepper to taste.
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. Brush entire surface with beaten egg.
10 - Bake for 25 to 30 minutes until pastry is deep golden and crisp, filling is bubbling.
11 - Let cool for 10 minutes before serving to allow filling to set slightly.
# Expert Advice:
01 -
- That moment when you break through the flaky crust and steam escapes
- Leftovers taste even better the next day
02 -
- Rushing the beef searing step sacrifices the deep flavor base that makes this special
- Letting the pie cool for 10 minutes helps the filling set slightly so servings hold their shape
03 -
- Cut steam vents generously or the pastry may puff too dramatically and spill over
- Place a baking sheet on the rack below to catch any potential drips