Description
A hearty beef pot pie filled with tender beef, vegetables, and topped with flaky puff pastry.
Ingredients
Scale
- 1.5 pounds beef chuck roast, cut into ¾-inch cubes
- 3 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 3 stalks celery, diced into ¼-inch pieces
- 1 pound red potatoes, cut into ½-inch cubes
- 1 cup frozen green peas
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 leaf bay leaf
- Salt and freshly ground black pepper (to taste)
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten with 1 tablespoon water
Instructions
- Brown the beef in batches in a Dutch oven, then set aside. Sauté onions, garlic, carrots, and celery in butter.
- Stir in flour, tomato paste, and herbs, then slowly add broth while scraping the bottom. Return beef to pot.
- Simmer covered for 45 minutes, add potatoes, and simmer another 20-25 minutes until tender. Stir in peas and season.
- Pour filling into baking dish. Top with puff pastry, seal edges, cut vents, and brush with egg wash.
- Bake at 400°F (200°C) for 25-30 minutes until golden and bubbly. Rest for 15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
- Cholesterol: 90
Keywords: Store leftovers in the fridge for up to 3 days. Freeze unbaked pie for up to 3 months. Reheat in oven to maintain crust crispness.