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A rich, savory stew filled with tender chunks of beef and veggies is topped with a flaky, buttery puff pastry to make this Beef Pot Pie recipe. It’s an easy comfort food dinner for any night of the week!
I’ve made a few different versions of homemade pot pie before, like my chicken pot pie made with pie crust, and chicken pot pie with biscuits. This beef pot pie might be my new favorite, though. Instead of a pie crust or biscuits, it’s made with puff pastry, and instead of creamy chicken filling, it begins with a savory beef stew. It takes comfort food to a whole other level. Definitely give it a try if you’re craving something warm and cozy for dinner!
Why This Beef Pot Pie Recipe Is So Good
- Flaky, golden crust. This homemade beef pot pie is topped with puff pastry, which puffs up beautifully in the oven. It gives the pot pie a lovely golden, buttery crust that’s oh so flaky.
- Rich beef stew base. I used a thick, savory beef stew as the base for my pot pie. It’s made with ingredients like red wine, tomato paste, and beef stock, plus fresh herbs and spices to give it layers of flavor.
- Hearty and filling. This is a real “meat-on-the-bones” recipe – hearty, filling, and delicious. Perfect for those cold winter evenings when you need something satisfying and filling. There’s no need for any sides with this recipe!
Recipe Ingredients
Here’s an overview of all the ingredients needed to make this homemade pot pie. Scroll down to the recipe card below for the exact measurements.
- Chuck roast – Not only is chuck roast a cheap and accessible cut of beef, it also becomes extremely tender when slow-cooked.
- Salt & pepper
- All-purpose flour – The chuck roast is coated in flour to help it get brown and crisp on the outside.
- Olive oil
- Veggies – Onion, carrots, celery, and frozen peas add flavor and texture to the soup.
- Herbs & spices – Garlic, Italian seasoning, bay leaves, and fresh parsley.
- Tomato paste – Adds a rich, savory tomato flavor to the broth.
- Red wine – For a non-alcoholic option, replace with additional beef stock.
- Beef stock – Chicken or vegetable stock can be used instead if needed.
- Potatoes – I like to use yellow baby potatoes because they’re the perfect size and hold up well while cooking. Other potatoes can be used, just quarter them or dice as needed.
- Puff pastry – Thawed puff pastry makes the crust of this pot pie.
- Egg yolk – Beaten with water to form an egg wash to help make the puff pastry crust golden brown.
How To Make Beef Pot Pie
This recipe begins with a rich, savory stew and adds the puff pastry crust at the end. The printable instructions can be found in the recipe card below.
- Brown the beef. Season the cubed beef with salt and pepper. Toss in flour to coat. Heat the oil over medium-high heat, then sear the beef in batches until it’s browned on all sides. Remove from the pan and set aside.
- Cook the veggies. Add the onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened. Stir in the garlic, Italian seasoning, and bay leaves. Cook for a minute.
- Add the wine. Stir in the tomato paste and continue cooking for 2 minutes. Pour in the red wine and deglaze the pan by scraping up any browned bits from the bottom. Continue cooking for 3-4 minutes, until the wine reduces by half.
- Simmer. Add the beef back to the pot. Pour in the beef stock, then add the potatoes. Bring to a boil. Reduce the heat to low, cover, and simmer for 1 ½ to 2 hours. The beef should be tender and the potatoes cooked through.
- Add the peas. Stir in the peas and parsley. Give the stew a taste and add more salt or pepper as needed. Let the stew cool for 20-30 minutes.
- Assemble. Preheat the oven to 400F. Transfer the stew to a baking dish. Roll out the puff pastry to fit over the top, leaving an overhang. Press the edges to seal, trim any excess, and cut slits on top. Brush with the egg wash.
- Bake. Bake for 25-30 minutes, until the puff pastry is golden brown and puffed. Cool for 5-10 minutes before serving.
Recipe Tips & Variations
Here are a few easy ways to customize this homemade beef pot pie recipe, as well as some tips.
- Add more veggies. Add mushrooms, parsnips, or green beans for extra vegetables.
- Keep the pastry cold until ready to use. This makes it easier to work with and results in the best puff. If it becomes too warm, chill it in the fridge for 10 minutes before baking
- Try other herbs. Swap parsley for fresh thyme or rosemary for a different flavor profile.
- Thicken the stew. If the stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew. Simmer until thickened.
- Let rest before serving. Give the beef pot pie 5-10 minutes to cool before diving in. This lets the stew thicken a bit. Plus, it’ll be way too hot to enjoy at first anyway!
Proper Storage
- Fridge. Store leftover beef pot pie in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through. Cover with foil to prevent the pastry from over-browning.
- Freeze. You can freeze the cooled stew (without the puff pastry) in an airtight container for up to 3 months. Thaw overnight in the fridge, then assemble and bake with the puff pastry.
Beef Pot Pie
A rich, savory stew filled with tender chunks of beef and veggies is topped with a flaky, buttery puff pastry to make this Beef Pot Pie recipe. It’s an easy comfort food dinner for any night of the week!
Servings: 6 people
Ingredients
- 2 pounds chuck roast cut into 1-inch cubes
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 Tablespoons olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 2 Tablespoons tomato paste
- 1/2 cup red wine
- 3 cups beef stock
- 1 pound yellow baby potatoes halved
- 1 cup frozen peas
- 2 Tablespoons fresh parsley chopped
- 1 sheet puff pastry thawed
- 1 egg yolk beaten with 1 tablespoon water
Instructions
- Season the beef with salt and pepper, then toss it in the flour until evenly coated.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
- In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. Add the garlic, Italian seasoning, and bay leaves, and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
- Return the beef to the pot and pour in the beef stock. Add the potatoes, bring to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beef is tender and the potatoes are cooked through.
- Stir in the frozen peas and parsley. Taste and adjust seasoning with more salt and pepper if needed. Let the stew cool for 20-30 minutes. Preheat your oven to 400°F (200°C) while the stew cools.
- Transfer the cooled stew to a deep baking dish. Roll out the puff pastry to fit over the dish, leaving a slight overhang. Press the edges to seal, trim any excess, and cut a few slits in the top to allow steam to escape. Brush the pastry with the egg wash.
- Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed. Let cool for 5-10 minutes before serving. Enjoy!
Last Step:
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Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 689kcal | Carbohydrates: 46g | Protein: 39g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 917mg | Potassium: 1312mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3855IU | Vitamin C: 31mg | Calcium: 85mg | Iron: 6mg
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