Description
A hearty and comforting Beef Pot Pie featuring tender beef chuck and vibrant vegetables in a rich savory sauce, all encased in flaky golden puff pastry. Perfect for a satisfying family meal or special occasion dinner.
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 and 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 later.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides for about 5-6 minutes to develop rich flavor. Remove the beef and set aside.
- Sauté Vegetables: In the same pot, add diced onion, carrots, and minced garlic. Cook until softened, approximately 4-5 minutes, allowing the flavors to meld.
- Create Roux and Sauce: Stir in flour and cook for 1-2 minutes to eliminate raw flour taste. Gradually add beef broth and red wine, stirring continuously to prevent lumps. Add tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens.
- Combine Filling: Return browned beef to the pot along with frozen peas and corn. Stir well to combine and cook an additional 5 minutes. Remove the mixture from heat and allow it to cool slightly.
- Prepare Bottom Pastry: Roll out one sheet of puff pastry and line the bottom of a pie dish evenly.
- Fill the Pie: Pour the beef and vegetable filling into the pastry-lined dish, spreading it out evenly.
- Top Pastry Layer: Roll out the second puff pastry sheet and place it over the filling. Seal the edges firmly and cut slits on top to allow steam to escape during baking.
- Apply Egg Wash: Brush the pastry top with beaten egg to achieve a golden, glossy finish once baked.
- Bake: Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and crisp.
- Serve: Let the pot pie cool for a few minutes after baking, garnish with fresh thyme if desired, and serve warm for a delightful meal.
Notes
- Using red wine is optional but adds depth of flavor to the sauce.
- Allow the filling to cool slightly before adding to the pastry to prevent sogginess.
- You can substitute frozen peas and corn with fresh vegetables if preferred.
- Make sure to seal the edges of the pastry well to avoid filling leakage during baking.
- For a richer flavor, use homemade beef broth if available.