Description
This classic Beef Pot Pie features tender beef chuck and a hearty medley of vegetables simmered in a rich, flavorful gravy, all encased in a golden, flaky puff pastry crust. Perfect for a comforting family dinner, this recipe combines savory ingredients with a luscious sauce and a crisp pastry topping baked to perfection.
Ingredients
Scale
Beef Filling
- 1 1/2 lbs (680g) beef chuck, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
Pastry & Garnish
- 2 sheets puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh thyme for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-6 minutes. Once browned, remove the beef from the pot and set it aside to rest.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and minced garlic. Cook until the vegetables are softened, approximately 4-5 minutes, which will build the flavor base for the filling.
- Make the Sauce: Stir in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste. Gradually add beef broth and red wine (if using), stirring continuously to prevent lumps. Add tomato paste, Worcestershire sauce, thyme, salt, and pepper. Let the mixture simmer for 10-15 minutes until the sauce thickens.
- Combine Ingredients: Return the browned beef to the pot and add frozen peas and corn. Stir everything together and cook for another 5 minutes to heat through. Remove the pot from heat and let the filling cool slightly.
- Prepare Bottom Crust: Roll out one sheet of puff pastry and fit it into the bottom of a pie dish, ensuring the edges are well covered.
- Add Filling: Pour the beef and vegetable mixture evenly over the bottom pastry layer in the pie dish.
- Top Pie with Pastry: Roll out the second sheet of puff pastry and lay it over the filling. Seal the edges by pressing them together and cut several slits in the top crust to allow steam to escape during baking.
- Egg Wash: Brush the top of the pie with the beaten egg to achieve a glossy, golden finish once baked.
- Bake: Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is puffed up and golden brown.
- Cool and Serve: Let the pot pie cool for a few minutes before slicing. Garnish with fresh thyme if desired, then serve warm for a hearty and comforting meal.
Notes
- Use beef chuck for tenderness and flavor, but stew meat can be substituted if needed.
- If you prefer a thicker filling, cook the sauce a bit longer until desired consistency is reached.
- Red wine is optional but adds depth; substitute extra beef broth if you prefer to omit it.
- Be careful to seal the puff pastry edges well to prevent leakage during baking.
- Letting the filling cool slightly before assembling helps prevent the pastry from becoming soggy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.
