Description
A comforting and hearty beef pot pie with tender chunks of beef, vegetables, and a rich gravy, all encased in a flaky pastry crust.
Ingredients
Scale
For the Crust:
- 1 lb beef stew meat, cubed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup frozen peas
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Add beef and cook until browned on all sides. Remove and set aside.
- In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Sprinkle flour over vegetables and stir to coat. Gradually add beef broth, stirring constantly until the mixture thickens. Return beef to the skillet, add thyme, salt, and pepper. Simmer for 10 minutes, then stir in peas.
- Transfer the beef mixture to a pie dish. Roll out the puff pastry to fit the top of the dish. Place over the filling, trim edges, and crimp to seal. Cut a few slits in the top to vent. Brush with beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Notes
You can customize the seasonings to taste.