Real Recipes From Real Home Cooks ®

company's coming beef pot pie

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

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.

(1 rating)
yield 4 -6

Ingredients For company's coming beef pot pie

  • 2 1/2 lb
    beef roast, cut into small pieces
  • 1 lg
    onion, diced
  • 3 md
    carrots, diced
  • 2
    celery, diced
  • 3 lg
    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 lg
    egg, beaten
  • olive oil, extra virgin
  • kosher salt and freshly ground black pepper to taste

How To Make company's coming beef pot pie

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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