Beef pot pie is the ultimate comfort food. Tender beef. Vegetables. Rich, savory gravy. Golden, flaky puff pastry crust. 45 minutes. Serve with mashed potatoes or crusty bread. Pure bliss.
Cook Beef
Season beef with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown beef on all sides (5-7 minutes). Remove and set aside.
Sauté Vegetables
Add onion, carrots, and celery to the skillet. Cook 5 minutes until softened. Add garlic, cook 1 minute. Stir in flour. Cook 1 minute.
Make Gravy
Pour in beef broth. Add Worcestershire sauce and thyme. Bring to a simmer. Return beef to the pot. Cover and simmer 30-40 minutes until beef is tender. Stir in peas. Season to taste.
Assemble & Bake
Preheat oven to 400°F (200°C). Transfer filling to a baking dish. Top with puff pastry, trimming to fit. Cut a few slits for steam. Brush with egg wash.
Bake 20-25 minutes until pastry is puffed and golden brown.
Serve
Let cool 5 minutes. Serve hot. Hearty, flaky, comfort in a bowl.
Summary
Prep Time: 20 min | Cook Time: 1 hour | Total: 1 hour 20 min
Yield: 6 servings | Difficulty: Medium
Storage Notes
Fridge: 5 days. Reheat in oven at 350°F for 15-20 minutes. Freezer (filling only): 3 months. Add fresh pastry when baking. Great for meal prep and leftover beef.
