Beef Pot Pies

This delicious Beef Pot Pie recipe is a comforting, hearty meal perfect for a cozy dinner. With tender beef, creamy vegetables, and a rich, savory gravy topped with a golden, flaky puff pastry, this dish is both quick and easy to prepare. You can easily swap in your favorite veggies or use whatever you have on hand for a fuss-free meal!

Recipe Ingredients:

• 4 tablespoons (1/2 stick) butter
• 2 tablespoons olive oil
• 2 pounds beef stew meat (sirloin cut into cubes)
• 1 1/2 cups diced carrots (1/2-inch dice)
• 1 1/2 cups diced celery (1/2-inch dice)
• 2 shallots, minced
• 1 teaspoon Dijon mustard
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour, plus more for flouring
• 1 pound cremini or white button mushrooms
• 1/2 cup red wine
• 1/2 can beef broth
• Kosher salt and freshly ground black pepper
• 2 bay leaves
• 2 sprigs fresh thyme
• Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
• 4 slices crisp-cooked bacon, chopped
• 1 tablespoon chopped fresh parsley
• 1 large egg

How To Make Beef Pot Pies?

1. Sear the Meat: Melt the butter and olive oil in a heavy pot over medium-high heat. Sear the beef in batches until brown, about 4-5 minutes per batch, then remove to a plate.
2. Sauté the Vegetables: Add the carrots, celery, and shallots to the pot. Cook for about 5 minutes until the vegetables start to soften.
3. Add Aromatics and Mushrooms: Reduce heat to medium-low, add the Dijon mustard, garlic, and 1 tablespoon of flour. Cook for 1 minute, then add the mushrooms and cook for 2 more minutes.
4. Create the Stew: Pour in the red wine, beef broth, and 1 cup / 240 ml water. Season with salt and pepper. Stir well, bring to a boil, then reduce heat to low.
5. Simmer: Add the browned beef back to the pot along with bay leaves and thyme sprigs. Cover and simmer for 30-45 minutes.
6. Thicken the Stew: Mix the remaining 2 tablespoons of flour with a little water to make a slurry. Stir into the stew and cook for another 10 minutes until thickened. Remove from heat and let cool completely.
7. Prepare Puff Pastry: Preheat oven to 425°F / 220°C. Roll out the thawed puff pastry sheets on a lightly floured surface. Using a 6- to 8-inch (15-20 cm) oven-safe skillet as a guide, cut circles 1/2 inch (1 cm) larger than the skillet.
8. Assemble Pot Pies: Fill the skillets with the cooled beef mixture. Sprinkle chopped bacon and 1/2 teaspoon of chopped parsley over each.
9. Top with Pastry: Cover each skillet with a pastry circle, pressing along the edges to seal.
10. Apply Egg Wash: Beat the egg with 1 tablespoon of water and brush over the pastry tops.
11. Bake: Place skillets on baking sheets and bake for 20-25 minutes until the pastry is puffed and golden brown.

Recipe Tips:

• Cool the Filling Before Assembling: Make sure the beef mixture is completely cooled before adding the puff pastry. A hot filling can cause the pastry to become soggy and not puff up properly.
• Don’t Overfill the Skillets: Leave some space between the filling and the pastry. This prevents the filling from bubbling over and keeps the pastry crispy.
• Use an Egg Wash for a Golden Crust: Brushing the pastry with a beaten egg mixed with a bit of water will give your pot pies a beautiful golden color and a professional finish.
• Seal the Edges Well: Press the pastry down around the edges of the skillet to prevent the filling from escaping while baking. You can use a fork to crimp the edges for a tighter seal.
• Vent the Pastry: Cut small slits in the top of the pastry to let steam escape while baking. This helps the pastry stay crispy and prevents it from getting too doughy underneath.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Beef Pot Pies cool to room temperature. Then, cover them tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: To freeze, allow the Beef Pot Pies to cool completely. Wrap each pie tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe container. Freeze for up to 3 months
• Reheat: Preheat the air fryer to 160°C/320°F. Place the Beef Pot Pie in the basket and heat for 5-8 minutes or until the filling is warm and the pastry is crisp.

Nutrition Facts

• Calories:1833
• Total Fat121 g
• Saturated Fat:35 g
• Carbohydrates:126 g
• Dietary Fiber:7 g
• Sugar:7 g
• Protein:59 g
• Cholesterol:159 mg
• Sodium:1523 mg

Check out More Recipes:

• Beef Noodle Skillet
• Beef Noodle Salad Bowls With Peanut Sauce
• Beef Bourguignon Recipe