Beef Pot Pie Puff (Printable)

Tender beef and veggies in rich gravy baked beneath a flaky, golden puff pastry crust.

# What You Need:

→ Beef and Marinade

01 - 1.5 lbs beef chuck, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper

→ Vegetables

04 - 1 large onion, diced
05 - 2 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 1 cup frozen peas
08 - 2 cloves garlic, minced
09 - 1 cup cremini or button mushrooms, sliced
10 - 2 medium Yukon Gold potatoes, peeled and diced

→ Gravy

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 2 cups beef stock
14 - 1 tablespoon tomato paste
15 - 1 teaspoon Worcestershire sauce
16 - 1 teaspoon fresh thyme leaves
17 - 1 bay leaf

→ Topping

18 - 1 sheet puff pastry, thawed
19 - 1 egg, beaten for egg wash

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Season the beef cubes with salt and pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Brown the beef in batches, removing to a plate as you go.
03 - In the same pot, add onions, carrots, celery, and mushrooms. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute.
04 - Stir in butter and let it melt. Sprinkle in flour and cook for 1-2 minutes, stirring constantly.
05 - Gradually pour in beef stock, stirring to avoid lumps. Add tomato paste, Worcestershire sauce, thyme, bay leaf, potatoes, and return beef with juices to the pot.
06 - Bring to a simmer, cover, and cook for 45 minutes, stirring occasionally, until beef is tender and the sauce is thick. Remove bay leaf.
07 - Stir in peas and adjust seasoning with salt and pepper.
08 - Transfer the beef mixture to a large baking dish or individual ramekins.
09 - Lay the puff pastry over the top, trimming edges to fit. Press edges to seal and cut small slits for steam. Brush with beaten egg.
10 - Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
11 - Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • The puff pastry crust creates this impossibly flaky golden lid that shatters beautifully when you dig in
  • Everything cooks in one pot first, so the flavors meld together before they even hit the oven
  • Leftovers taste even better the next day, if they last that long
02 -
  • Let the filling cool completely before topping with pastry, or youll end up with a soggy bottom crust
  • Always cut steam vents in your pastry, otherwise itll puff up dramatically and then collapse
  • Egg wash only the very top of the pastry, not the cut edges, or it wont puff properly
03 -
  • Add a splash of red wine to the gravy if you want to elevate the dinner party feel
  • Leftover roast beef works beautifully here and shaves off about an hour of cooking time
  • Individual ramekins make for the cutest personal portions and bake faster too

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