Company's Coming Beef Pot Pie

Marsha Gardner Recipe

By Marsha Gardner mrdick1950


When I get into one of my marathon cooking moods I like to make these pot pies to put into the freezer for a night when I don't feel like cooking or time is short.

Great to have on hand for a quick company meal as well.


2 1/2 lb
beef roast, cut into small pieces
1 large
onion, diced
3 medium
carrots, diced
celery, diced
3 large
potatoes, diced
8 oz
mushrooms, sliced
2 clove
garlic, minced
1 1/2 Tbsp
fresh thyme, chopped
1 Tbsp
fresh rosemary, chopped
1/2 tsp
paprika (smoked)
2 c
beef broth
1 Tbsp
1/4 c
3/4 c
fresh or frozen petite baby peas
puff pastry sheet, thawed
1 large
egg, beaten
olive oil, extra virgin
kosher salt and freshly ground black pepper to taste

Directions Step-By-Step

In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.
Add onion, carrot, potato and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper.

Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1½ – 2 hours. Shred beef and return to pot.
In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat.
If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don’t cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking.

Bake pies at 350 degrees for 25-30 minutes, or until golden. Makes 4-6 individual pies or 1 (8″ x 8″) pie.

About this Recipe

Course/Dish: Beef, Savory Pies

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Kerry Clouser Kerrymc
Oct 1, 2012
Chicken pot pie recipe looks great, I will let you know when I make it. We are still having triple digit weather here. (CA) One more thing, can you tell me how to make chicken stock?
Marsha Gardner mrdick1950
Sep 30, 2012
Did you see the post for the My Many ways of Chicken Pot Pie ? Let me know what you think and when you try it?
Kerry Clouser Kerrymc
Sep 29, 2012
As I ment to say, my mom died when I was nine. My sister who is six years older can cook up a storm. She had to take over when my mom passed away. I have a couple of friends that can make a meal out of an empty cupboard! LOL I love to get recipes. Sometimes I add a little more seasonings, but that about all the tweeking I can do. I have pinched many of your recipes today, they all look so good! Can't wait for that Chicken Pot Pie one.
Marsha Gardner mrdick1950
Sep 29, 2012
It is wonderful when you have someone that you are able to work with in the kitchen. My mom was a competent cook, she really didn't like us around when she was baking but she encouraged us to watch her when she cooked. I guess moving so much when I was a kid and tasting food from so many different places really peaked my interest in food. My dad's mom was a fabulous cook and my dad was very adventurous in the kitchen. He would work on something until he figured it out. We loved to cook together. My sister is a baker, she cooks too, but her passion is baking. I like cooking better myself because it is an art and baking is a science. You have to follow certain formulas in baking or the end product won't turn out, cooking is putting together the foods and flavors that you love.
Kerry Clouser Kerrymc
Sep 29, 2012
Marsha, Both sizes would be fantastic. Thank you so much for your recipe. I've been looking for these for along time. The beef pot pie sounds like what my mom used to make, so I'm sure the chicken one will too! I'm allergic to sea food. Hope that won't cause a problem for you. My mom did when I was 9. I cook mostly by recipes.