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The Ultimate Beef Pot Pie Recipe: A Comforting Homemade Classic

Learn how to make the ultimate beef pot pie with tender beef, veggies, and a golden, flaky crust.

Ingredients

Scale
  • For the Filling:
  • 2 tablespoonsolive oil
  • 1pound boneless beef chuck, cut into bite-sized cubes
  • ⅓ cupall-purpose flour
  • ½ teaspoonkosher salt
  • ¼ teaspoonblack pepper
  • 2slices beef bacon, chopped
  • 1medium onion, finely diced
  • 1medium carrot, peeled and chopped
  • 1small leek, white and light green parts only, thinly sliced
  • 1garlic clove, minced
  • 1½ cupsbeef broth
  • ¾ cupred wine (or extra broth if avoiding alcohol)
  • 1 teaspoonfresh thyme leaves
  • 1bay leaf
  • 1small potato, peeled and thinly sliced
  • 1½ cupsfrozen peas, thawed
  • ¼ cupfresh parsley, chopped
  • For the Crust:
  • 2sheets puff pastry, thawed
  • 1large egg, beaten (for brushing)

Instructions

  1. 1. Prepare the Meat
  2. In a bowl, toss the beef cubes with flour, salt, and pepper until lightly coated. Heat 1 tablespoon olive oil in a large, heavy pot over medium-high heat.
  3. Add half the beef and sear until browned on all sides, about 5–6 minutes. Transfer to a plate and repeat with the remaining beef, adding more oil if needed.
  4. 2. Cook the Bacon and Vegetables
  5. In the same pot, add chopped beef bacon and cook until crisp. Remove and set aside.
  6. Add onion, carrot, and leek to the pot with another tablespoon of olive oil. Sauté for 5 minutes, scraping up any brown bits from the bottom. Stir in minced garlic and cook 1 more minute.
  7. 3. Build the Stew Base
  8. Return the seared beef and bacon to the pot. Pour in beef broth and wine (or extra broth if skipping wine). Add thyme leaves and the bay leaf. Stir, then bring the mixture to a gentle simmer.
  9. 4. Add Vegetables and Braise
  10. Stir in the thinly sliced potatoes and peas. Cover the pot and transfer to a preheated oven at 390°F (200°C).
  11. Braise for 1 to 1¼ hours, or until the beef is fork-tender and the sauce thickens slightly. Remove bay leaf and let the mixture cool for at least 20 minutes before assembling the pie.
  12. 5. Prepare the Crust
  13. On a floured surface, roll out both puff pastry sheets until slightly larger than your baking dish (about 10 inches wide). Line the dish with one sheet, pressing into the corners and leaving a small overhang.
  14. Spoon in the cooled beef filling evenly.
  15. 6. Seal and Finish
  16. Brush the pastry edge with beaten egg. Place the second sheet on top, cut a small slit in the center for steam to escape, and trim the edges. Fold and crimp to seal, then brush the top with the remaining egg.
  17. 7. Bake to Golden Perfection
  18. Place the pie on a baking tray and bake at 400°F (205°C) for 30–35 minutes, or until the crust is golden brown and puffed.
  19. Let rest for 10 minutes before serving to allow the filling to settle.
  • Author: Chef mia