Classic Beef Pot Pie
A comforting and hearty dish with tender beef, sweet carrots, and peas, enveloped in a flaky puff pastry crust. Perfect for chilly nights and family gatherings.
Ingredients
Meat and Vegetables
- 1 lb Beef Chuck Tender meat that adds rich flavor.
- 2 cups Carrots, diced Sweet and vibrant for color and nutrition.
- 1 cup Peas, frozen Little bursts of sweetness.
- 1 medium Onion, chopped Adds depth of flavor.
- 2 cloves Garlic, minced Enhances the overall flavor.
Gravy Ingredients
- 2 cups Beef Broth Base of the gravy.
- 1 tbsp Worcestershire Sauce Adds a savory kick.
- 1 tsp Thyme Aromatic herb.
- 1 tsp Rosemary Aromatic herb.
- to taste Salt and Pepper Essential for seasoning.
Pastry and Topping
- 1 package Puff Pastry For a flaky crust.
- 1 large Egg For egg wash to create a golden finish.
Instructions
Preparation
- Gather your ingredients: Make sure you have everything ready to go.
- Chop vegetables: Dice the carrots and onion; mince the garlic.
Cooking
- Brown the beef: Sauté beef cubes in a pan until browned.
- Add veggies: Stir in onions and garlic, cooking until fragrant.
- Make the gravy: Pour in beef broth, Worcestershire sauce, and herbs, stirring until it thickens.
- Fill the pastry: Pour the savory mixture into a baking dish lined with puff pastry.
Baking
- Top it off: Cover with another layer of puff pastry and brush with beaten egg.
- Bake: Cook until the crust is golden brown and flaky.
- Enjoy: Let it cool slightly before serving, then dig in!
Notes
Use chilled pastry for a flakier crust. Store leftovers in airtight containers for up to 3 days. You can freeze unbaked pot pie for about 2 months.