Description
Rich and comforting Classic Beef Pot Pie filled with tender chuck beef, hearty vegetables, and a golden puff pastry crust perfect for cozy dinner nights.
Ingredients
2 1/4 to 2 1/2 lb chuck beef, cut into chunks
Kosher salt and black pepper
1 1/2 tsp paprika
5 tbsp all-purpose flour (divided)
Olive oil
1 medium onion, chopped
2 carrots, peeled and thickly sliced
2 celery stalks, thickly sliced
1 large parsnip, peeled and thickly sliced
6 garlic cloves, minced
2 tsp Italian herb blend
2 bay leaves
1/2 tsp dried thyme
1/4 tsp white pepper
1 tbsp tomato paste
1/2 cup red wine (optional)
2 cups beef broth
8 oz baby yellow potatoes, halved or quartered
3/4 cup thawed peas
1 tbsp chopped parsley
1 tsp fresh thyme
1 sheet frozen puff pastry
1 beaten egg yolk
Instructions
1. Season beef with salt, pepper, and paprika, then coat lightly in flour.
2. Heat olive oil in a large pot and brown beef in batches; set aside.
3. In the same pot, sauté onion, carrot, celery, and parsnip until softened.
4. Add garlic, Italian herbs, bay leaves, thyme, and white pepper; cook 1 minute.
5. Stir in tomato paste; deglaze with red wine and sprinkle in remaining flour.
6. Return beef to pot with broth and potatoes; simmer uncovered 2.5 hours until tender.
7. Stir in peas, parsley, and fresh thyme; remove bay leaves and cool filling.
8. Preheat oven to 400°F.
9. Transfer filling to a baking dish, cover with rolled puff pastry, and tuck edges.
10. Brush pastry with egg yolk, cut steam vents, and bake 30–35 minutes until golden.
11. Let rest 10 minutes before serving.
Notes
Brown beef in batches for maximum flavor.
Cool filling before adding pastry to prevent soggy crust.
Cut steam vents and brush crust with egg wash.
Let pie rest before cutting to thicken filling.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg