Description
Classic American Beef Pot Pie featuring tender seared beef, hearty vegetables, and a rich savory sauce, all encased in a flaky puff pastry crust. This comforting main course combines stovetop braising and oven baking to bring a warm, flavorful dish perfect for family dinners.
Ingredients
Scale
Meat & Seasonings
- 1 1/2 pounds beef stew meat (cut into 1-inch cubes)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Aromatics
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 cup frozen peas
Liquids & Flavorings
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup red wine (optional, can substitute with more broth)
Pastry & Finishing
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the pot pie crust later.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Season the cubed beef with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Working in batches, sear the beef until browned on all sides, then remove and set aside.
- Sauté Vegetables: In the same pan, add the diced yellow onion, minced garlic, peeled and sliced carrots, and sliced celery. Cook for 5–6 minutes until the vegetables soften slightly.
- Add Flavorings and Thickener: Stir in 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 2 tablespoons all-purpose flour. Cook for 1 minute to combine and cook out the raw flour taste.
- Deglaze and Simmer: Slowly pour in 1 1/2 cups beef broth and 1/2 cup red wine (or additional broth), stirring well to deglaze and lift all flavorful bits off the bottom of the pan. Return the seared beef to the pot, bring the mixture to a simmer, then cover and cook on low heat for 45–60 minutes until the beef is tender and the sauce thickens.
- Finish Filling: Stir in 1 cup frozen peas and remove from heat. This will add a pop of color and freshness to the rich filling.
- Assemble Pot Pie: Transfer the beef and vegetable mixture to a baking dish or individual ramekins. Lay the thawed puff pastry sheet over the top, trimming any excess edges. Cut several slits in the pastry to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the puff pastry to help it develop a beautiful golden brown color and glossy finish.
- Bake: Place the assembled pot pie in the preheated oven and bake for 20–25 minutes, or until the puff pastry crust is golden brown and flaky.
- Rest and Serve: Allow the pot pie to cool for 5 minutes before serving to let the filling set slightly and avoid burning your mouth.
Notes
- To save time, use pre-cooked shredded beef or leftover roast beef instead of searing raw stew meat.
- You can opt for a double crust pot pie; if so, partially bake the bottom crust before adding the filling to prevent sogginess.
- If you prefer to omit red wine, simply substitute with an equal amount of beef broth.
- This recipe is kid-friendly but can be made more savory by adding mushrooms or herbs like rosemary.
