Rich Homemade Beef Pot Pie with Puff Pastry
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Our family loves this hearty, comforting winter stew. This beef pot pie recipe with puff pastry takes a bit of time, but it’s perfect for making ahead, so you can enjoy a homemade meal with less effort on a busy day.
Make the beef stew when you have a little extra time, then simply top it with puff pastry and bake it on a busy weekday. After a long day, you’ll have a delicious, warming pie packed with veggies, bone broth, and tender, melt-in-your-mouth beef. So good!
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The Difference Between Beef Pie and Beef Pot Pie
There are all kinds of meat pies out there, but most recipes fall into one of two categories: beef pie or beef pot pie.
The main difference? A beef pie is fully enclosed in pastry—both top and bottom—like a traditional meat pie. A beef pot pie, on the other hand, is more of a hearty stew with a golden, flaky crust on top. No bottom crust, just rich, slow-cooked goodness baked under a layer of puff pastry or pie crust.
Both are delicious, but if you love that crispy, buttery topping without the extra fuss of lining a pie dish, pot pie is the way to go!
What You’ll Love About This Recipe
Supplies you’ll need
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
- 1 Dutch oven
- 1 Spatula
- 1 Stove
- 1 Oven
- 1 Knife
- 1 Cutting board
- 1 Baking dish or pie plate
Ingredients
Step-by-Step Instructions
Dice the onion, celery, carrots, and bell peppers. Mince the garlic and cut the braising steak into ½-inch cubes.
Heat a Dutch oven over high heat and melt half of the butter. Once melted and the bubbling subsides, add the beef. Sear for a few minutes until browned on all sides, then transfer to a plate.
I divided the beef into three portions, searing each separately to ensure even browning. If all the beef is added at once, it won’t brown properly. Once each batch is browned on all sides, transfer it to a plate.
Add the remaining 3 tbsp of butter to the Dutch oven. Add the diced vegetables and cook for a few minutes until slightly browned.
Return the beef to the pot and sprinkle in the flour, add the tomato paste, rosemary, and thyme. Stir well and cook for 2 minutes over medium heat to remove the raw flour taste.
Pour in the bone broth, bring the stew to a simmer, and let it cook for about 3 hours, stirring occasionally.
Preheat the oven to 356°F (180°C). Transfer the stew to a baking dish or pie plate. Brush the beaten egg yolk around the edges of the dish.
Roll out the puff pastry and lay it over the dish, trimming any excess. Cut a few small slits in the center to allow steam to escape. You can use extra pastry to cut decorative shapes and place them on top if you’d like.
Brush the top of the pastry with the remaining egg yolk. Bake for 30 minutes until the pastry is golden brown and crisp.
Serve and enjoy!
Beef Pie
Print Recipe
Equipment
- 1 Dutch oven
- 1 Spatula
- 1 Stove
- 1 Oven
- 1 Knife
- 1 Cutting board
- 1 Baking dish or pie plate
Ingredients
- 850 g Braising steak Chuck roast, brisket, or sirloin steak
- 1 Onion
- 3 Carrots
- 4 Celery sticks
- 2 tbsp Tomato paste
- 3 cups Bone broth Beef
- 2 Bell peppers
- 5 Cloves Garlic
- 4 tbsp All-purpose flour
- 300 g Puff pastry
- Salt to taste
- Pepper to taste
- Rosemary to taste
- Thyme to taste
- 6 tbsp Butter unsalted
Instructions
- Dice the onion, 4 celery sticks, 3 carrots, and 2 bell peppers. Mince the garlic, and cut the braising steak into cubes of 1/2 inch.
- Put the Dutch oven on the stove on high heat and melt 3 tbsp of butter. When the butter is melted and stopped bubbling add the beef. Sear the beef for a few minutes until browned, then put aside on your countertop.
- Add another 3 tbsp of butter to the Dutch oven, add the vegetables. Bake for a few minutes until they browned a bit.
- Add the beef back into the Dutch oven, and add 3 tbsp of all-purpose flour, 2 tbsp of tomato paste, about 3 tbsp of rosemary, and 2 tbsp of thyme. Mix and bake for a few minutes on medium heat.
- Add 3 cups of bone broth and put the stew to a simmer for about 3 hours. Keep stirring regularly.
- After three hours, transfer the stew to a baking dish or pie plate. Let it sit for 15 minutes so it can slightly cool down.
- Get the egg yolk and brush it to the sides of the baking dish or pie plate.
- Roll out the puff pastry and lay it over the beef stew, trimming the edges to fit the dish. Cut a few small slits in the center to allow steam to escape. For a decorative touch, you can cut out shapes from the extra pastry and place them on top before baking.
- Brush the remainder of the egg yolk over the top of the puff pastry and put the pie in the pre-heated oven. Bake for 30 minutes, or until the pastry is golden brown, on 356 °F (180 °C).
- Enjoy!
Notes
- It doesn’t matter when your butter is browning in the Dutch oven, this will only deepen the taste of your stew!
- Sear the meat in batches, this way every piece will get perfectly browned.
- Add mushrooms, peas, or other veggies if you want to switch things up. This dish is super adaptable!
- Use homemade bone broth for a rich taste.
- Let the beef stew cool slightly, for about 15 minutes, before adding the pastry. This will prevent a soggy mess when you put the pastry on top of the beef pot pie.
- If the stew is too thin after simmering, add flour one tablespoon at a time, stirring well after each addition, until it reaches your desired thickness.
Tips for the Best Beef Pot Pie
- Sear the meat in batches, this way every piece will get perfectly browned.
- Let the beef stew cool slightly, for about 15 minutes, before adding the pastry. This will prevent a soggy mess when you put the pastry on top of the beef pot pie.
- Add mushrooms, peas, or other veggies if you want to switch things up. This dish is super adaptable!
- Use homemade bone broth for a rich taste.
- If the stew is too thin after simmering, add flour one tablespoon at a time, stirring well after each addition, until it reaches your desired thickness.
Serving Suggestions
Serve this pot pie as a hearty main dish, or pair it with mashed (or baked) potatoes, roasted veggies, or a fresh side salad for a complete meal.
Storage and Reheating
Got leftovers? Lucky you! Store them in an airtight container in the fridge for 3 to 4 days or freeze for up to 3 months.
To reheat, place the pie in an oven-safe dish and bake in a preheated oven at 356°F (180°C) for 15 to 20 minutes, or until heated through. This keeps the crust crispy and the filling nice and warm.
I love packing a slice for lunch the next day—just as delicious the second time around!
FAQs
Can I use pie crust instead of puff pastry?
Absolutely! You can swap out the puff pastry for a homemade pie crust if you prefer. Just use your favorite pie dough and follow the same steps—rolling it out and placing it over the filling before baking. The result? A slightly different pot pie with a classic, buttery crust instead of a flaky, airy topping. Both are delicious!
Can I make this beef pot pie ahead of time?
Yes! Make the stew and keep it in the fridge. When you want to make this beef pot pie, get the stew out of the fridge and reheat it in a Dutch oven on the stove. When the pie filling is warmed up, transfer it to the pie plate as described in the recipe.
What’s the best cut of beef for pot pie?
The best cuts for beef pot pie are chuck roast, brisket, or sirloin steak. These tougher cuts might not seem tender at first, but after a few hours of slow cooking, they become melt-in-your-mouth delicious. The long simmering time breaks down the connective tissue, making the beef incredibly soft and flavorful—perfect for a rich, hearty pot pie!
To Conclude
My family loves this hearty, rich, and flavorful dish. It’s satisfying on its own, but you can serve it with potatoes or roasted vegetables for an extra-special meal. The best part? The kids love helping in the kitchen, making it a fun family cooking experience. Cooking from scratch doesn’t have to be complicated—it just has to be delicious!
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
