Savory indulgent beef pot pie that is loaded with vegetables and topped with flaky, golden puff pastry! It’s pure comfort food!
I mean, it was bound to happen. Our readers are in love with our chicken pot pie, and in fact it’s one of the most popular recipes on our site. But with all of you requesting a few more beef recipes I couldn’t resist a savory beef pot pie recipe. What started out one way ended up an entirely different way and I’m ridiculously pleased with the results. And no one is happier than Cade, he says it’s one of his new favorite dinners. 🙂
Ingredients for Beef Pot Pie
You’ll start by pulling your puff pastry out of the freezer and letting it thaw slightly. The rest of the ingredients you will need are here:
- Puff Pastry – found in the freezer section of the grocery store by the pie crusts
- Beef Roast – chuck roast is my preferred cut, but a top sirloin or round roast would also work, you could even use ground beef for a budget friendly option
- Salt – flavor
- Pepper – flavor
- Yellow Onion – adds so much to the depth of flavor, see section below for using onions if you are not a fan of onions
- Garlic – flavor
- Carrots – go with real carrots that you peel and slice, no baby carrots
- Celery – flavor and texture
- Peas – I love these bright pops of flavor and color. They get added right before adding the filling to the baking dish so they don’t get too mushy.
- Flour – thickens the filling
- Rosemary – fresh is best, but you can use dried if you need to, 1 sprig fresh = 1 teaspoon dried
- Bay Leaf – adds so much flavor, remove it before adding the filling to the baking dish
- Thyme – fresh is preferred, but if you need to use dried, 1 teaspoon fresh = 1/3 teaspoon dried
- Beef Broth – the base of the gravy that the meat and veggies will simmer in and become the delicious filling
- Balsamic Vinegar – add sweetness and tanginess to the gravy
- Worcestershire Sauce – our preferred brand is Lea & Perrins and it is essential! It adds great umami flavor!
- Dijon Mustard – adds to the depth of flavor in the gravy
- Whole Milk – used for the egg wash
- Egg – used for the egg wash that will make crust beautifully golden
The measurements for each ingredient can be found in the recipe card down below.
What If You Hate Onions?
I heard you all loud and clear on instagram, you either love or absolutely hate onions and there’s not really any who are in between. So can you substitute onions in a recipe? Well, in my personal opinion, no. I used to hate onions as well but I’ve learned that they really are essential to build flavor. So here are your options:
- Mince fine or grate in your onions. This will allow them to still caramelize which pulls an enhanced flavor to the dish but don’t worry, you’ll never know the texture or flavor is there. I promise.
- Half the amount. You’ll be just fine with half of the amount.
- If you’re on the fence about onions, let me suggest that rather than skip the onions you just chop them versus having the long strands. They will practically disappear into the filling.
What Kind of Beef Roast is Best?
Our preferred cut of beef is a chuck roast. Chuck roasts tend to have really good marbling and become really tender as they braise. A round roast is also a good option.
If you want to do more of a steak type cut, go with a top sirloin. You could also use ground beef if you want a more budget friendly option.
How to Make Beef Pot Pie
Using a sheet of puff pastry makes this recipe so dang easy! The crust is no work at all. All the work comes in making the filling and even that is so simple! Here are the steps:
- Heat olive oil in a large Dutch oven over high heat.
- Pat dry the cubed beef roast and season with salt and pepper. Brown the meat in batches and remove it to a plate until all the meat is browned.
- Once you’ve removed the meat, add the onion, celery and carrots and cook until softened.
- Add the garlic, salt, pepper, thyme, and rosemary and cook until fragrant.
- Stir the flour into the vegetables and then add the meat back to the pot and stir everything to combine.
- Pour in the beef stock, balsamic, worcestershire, mustard and milk and stir everything together. Bring it to a boil and allow it to cook until thickened slightly.
- Reduce the heat and let it simmer with the lid on for 90 minutes or until the beef is tender.
- Remove the lid and allow it to simmer for another half hour.
- Preheat the oven and spray a 9×13″ baking dish. Pour the meat mixture into the baking dish.
- Roll out the pie crust into a rectangle and place it over the filling. Crimp the edges and make a few slits in the dough so it can vent as it bakes.
- Whisk the egg and milk together and brush it over the top of the crust.
- Bake and enjoy!
The fully detailed instructions for this recipe can be found in the recipe card at down below.
Can I Add Other Ingredients?
Why yes you can. Here’s how!
- Potatoes – Chop new potatoes or russet potatoes and boil until almost tender. Fold them into the mix before adding into the pie crust and bake as normal.
- Green Beans – Stir in blanched, halved green beans or a drained can of green beans.
- Tomatoes – I recommend using a drained fire roasted diced tomato or 2 small roma tomatoes, chopped.
- Corn – Frozen or canned works great! Add it in when you would the peas.
- Mushrooms – Slice baby bella or cremini mushrooms and add them to the pot with the onions, carrots and celery.
Can I Make This Pot Pie in a Standard Pie Dish?
If you have a standard pie plate, the filling in this recipe will make 2 pies. If you have a deep dish pie plate, it will make one pie with maybe a little extra filling.
Using a pie crust, you can do both a bottom crust and top crust or just a top crust. That is totally up to you! When I use puff pastry, I like to just use it as a top crust.
Why Brown the Beef?
Browning the beef first adds a rich deep flavor to the meat and the juices and brown bits left behind will flavor the vegetables and the sauce you will create to simmer everything in. As the meat cooks longer on the stove top, it will release more flavorful juices creating layers and layers of flavor.
This beef pot pie is so loaded with juicy tender beef, veggies and a savory luscious gravy! The puff pastry makes the recipe so simple and is the perfect golden flaky top. Your request for more beef recipes has been granted!
More Beef Recipes You Must Try:
- Beef Stew
- BBQ Beef Sandwiches
- Easy Beef and Broccoli
- Oven Braised Beef Roast
- Instant Pot Beef Stroganoff
- French Dip Sandwiches
- Teriyaki Beef Casserole
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Savory Beef Pot Pie
- 1 Puff Pastry 1 full sheet
- 2- 2 1/2 Pounds Beef Roast chopped in 1" pieces
- Salt and Pepper
- 1 Yellow Onion sliced in half horizontally then sliced again so the onion strands are not too long
- 2 Cloves Garlic minced
- 2 Large Carrots peeled and chopped
- 2 Stalks Celery minced
- 1 1/4 Cup Peas frozen
- 1/3 Cup Flour
- 3/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 Sprig Rosemary fresh
- 1 Bay Leaf
- 1 teaspoon Thyme Leaves fresh
- 1 3/4 Cups Beef Broth
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1/3 Cup Whole Milk
- 1 Egg
- 1 Tablespoon Milk
- Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
- Dry the meat with paper towels thoroughly then sprinkle generously with salt and pepper. Add the meat to the pot in batches, cooking to brown on each side. Remove to a plate and continue until all meat is browned.
- Once the meat has been removed, add the onion, celery and carrots. Cook for 5-7 minutes until they begin to soften. Add the garlic, salt and pepper, thyme and rosemary and cook until fragrant, about 1-2 minutes.
- Stir the flour into the vegetables and cook for 30 seconds then add the meat back into the pot and stir to combine.
- Gently pour in the beef stock, balsamic, worcestershire sauce, mustard and milk. Stir everything together and bring to a boil. Allow to cook until slightly thickened, about 3-5 minutes.
- Reduce the heat to low, add the lid and allow to simmer for 90 minutes or until the beef is tender and almost done.
- Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
- Add the peas and stir them into the meat mixture.
- Preheat the oven to 425 degrees. Spray a 9x13" casserole dish with nonstick spray and pour in the meat mixture.
- Unfold the sheet of puff pastry and make a few slits as vents in the top of the pie. Place the puff pastry on top of the filling. Whisk the egg wash of egg and milk together and brush gently over the puff pastry.
- Bake at 425 degrees for 30 minutes and enjoy!
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