Company's Coming Beef Pot Pie

Recipe Rating:
 1 Rating
Serves: 4-6


2 1/2 lb beef roast, cut into small pieces
1 large onion, diced
3 medium carrots, diced
2 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 cornstarch
1/4 c cream
3/4 c fresh or frozen petite baby peas
1 puff pastry sheet, thawed
1 large egg, beaten
olive oil, extra virgin
kosher salt and freshly ground black pepper to taste

The Cook

Marsha Gardner Recipe
Cooked to Perfection
Florala, AL (pop. 1,980)
Member Since Aug 2012
Marsha's notes for this recipe:
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.
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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


1-5 of 15 comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Sep 27, 2012
OMGoodness...I love beef pot pies.
user Penny Budinsky risenshine2012 - Sep 27, 2012
Looks and sounds amazing! It looks like you have potatoes in there, do you?
user Marsha Gardner mrdick1950 - Sep 27, 2012
Yes ans I forgot to add them. You have an eagle eye. I will make corrections. use 3 large diced.
user Emily Fields Johnson auntiem1964 - Sep 27, 2012
When you freeze for later use, when do you top with puff pastry?
user Marsha Gardner mrdick1950 - Sep 27, 2012
I have done both ways. They store better if you put the puff pastry on just before popping into the oven. I let the pies partially thaw before baking and then watch that I don't over brown the topping.

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