Beef Pot Pie
Beef Pot Pie is the ultimate comfort food, combining flaky puff pastry with a rich, savory filling everyone loves. It’s perfect for family dinners or casual get-togethers, and you can even prep it ahead or freeze it for later. This dish is easy to make and always earns rave reviews. Once it’s on the table, it disappears fast!
Equipment
Ingredients
- 2 pie crusts refrigerated puff pastry sheets
- 1 pound beef grounded
- Salt and pepper
- 1 tablespoon olive oil
- ¼ cup butter
- 1 cup onion chopped
- 1 cup carrot chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup half-and-half
- 1 cup frozen peas
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 beaten egg for the egg wash
Instructions
- Preheat your oven to 350°F (180°C). Grease a pie dish or skillet and lay one sheet of puff pastry on the bottom. Blind bake the crust for 10 minutes to create a firm base.2 pie crusts
- Heat a skillet over medium-high heat and add olive oil. Season the ground beef with salt and pepper, cooking it until browned. Remove the beef and set it aside.1 pound beef, 1 tablespoon olive oil, Salt and pepper
- In the same skillet, melt butter and add onions, carrots, celery, and garlic. Cook for about 7 minutes, stirring frequently, until the vegetables soften. Sprinkle in the flour and stir until a paste forms. Gradually add the beef broth, stirring constantly, until the sauce thickens.¼ cup butter, 1 cup onion, 1 cup carrot, 2 celery stalks, 3 garlic cloves, ¼ cup all-purpose flour, 1 cup beef broth
- Stir in Worcestershire sauce, half-and-half, peas, thyme, and rosemary. Add the cooked beef back to the skillet and mix until everything is evenly combined. Adjust the seasoning to taste.2 tablespoons Worcestershire sauce, 1 cup half-and-half, 1 cup frozen peas, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary
- Remove the partially baked crust from the oven and pour the beef mixture into it. Cover with the second puff pastry sheet, pressing the edges to seal. Score the top with a knife and brush with a beaten egg. Bake for 20-25 minutes or until the crust is puffed and golden brown.1 beaten egg
- Serve warm and enjoy!
Notes
- Blind Baking: Always pre-bake the bottom crust to keep it firm and avoid sogginess when the filling is added.
- Egg Wash: Brushing the top crust with a beaten egg gives it a beautiful golden sheen and crisp texture.
- Even Vegetables: Chop the vegetables into similar-sized pieces to ensure they cook evenly and have the perfect texture.
- Thicker Sauce: Stir the flour mixture thoroughly to avoid a raw flour taste and create a rich, creamy sauce.
- Herb Substitutions: If fresh thyme and rosemary aren’t available, substitute with half the amount of dried herbs.
- Sealing the Edges: Crimp or press the edges of the puff pastry well to prevent the filling from leaking out.
- Make-Ahead Tip: Prepare the filling ahead of time, refrigerate it, and assemble the pie just before baking.
Nutrition
Calories: 504kcalCarbohydrates: 32gProtein: 16gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 87mgSodium: 465mgPotassium: 437mgFiber: 3gSugar: 4gVitamin A: 3183IUVitamin C: 12mgCalcium: 84mgIron: 3mg
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