Beef Pot Pie
Here I present my recipe for tender beef pieces in a rich beef gravy with potatoes and carrots, blanketed with crispy puff pastry 🙂
I had the ingredients on hand because I’ve been planning this recipe for a long time. When Eye of Round came on sale I bought an extra big one so I’d have enough leftover for this dish. This is an example of how planning ahead and meal-prepping makes my life easier!
This is how you make my Beef Pot Pie
Whisk together the stock, milk and flour; set aside
Add the butter to a large pot and heat it over medium heat. When the butter has melted add in the onion, carrots, and potatoes; season with salt and pepper.
Sauté for 5-7 minutes, until the veggies are soft and translucent (but you don’t want them darkened).
Add in the garlic, mix constantly for about 30 seconds, careful not to let the garlic burn.
Add in the beef.
Give the milk mixture another quick mix and then add it to the pot; mix well.
Once thickened, add in the gravy browner, if using.
Add in the frozen peas; season with salt and pepper.
Let the pot come to a boil (still over medium heat) and then drop the heat to a simmer over low; simmer for 20 minutes.
Preheat your oven to 425.
Transfer the mixture to individual ramekins, I used my oven-safe onion Soup Bowls.
Roll out the puff pastry on lightly floured surface then cut it into 4 equal pieces.
Drape the puff pastry over each ramekin.
Poke a couple holes in the puff pastry to let the steam out.
Whisk the egg together with 2 tbsp water.
Brush the egg wash evenly on the puff pastry.
Transfer the dish to the oven (on a baking sheet).
Bake at 425 for 30-40 minutes, until the pastry is golden brown.
one more!…
Ingredients used in this recipe:
Kitchen Bouquet Browning & Seasoning Sauce
This was a complete meal so I didn’t serve it with anything else 🙂
A recipe for tender beef pieces in a rich beef gravy with potatoes and carrots, blanketed with crispy puff pastry 🙂
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Chicken Pot Pie with Puff Pastry
Turkey, Broccoli and Cheddar Pie with Puff Pastry
Slow Cooker Pot Roast
Beef Pot Pie
- Total Time: 1 hour
- Yield: 4 1x
Description
A recipe for tender beef pieces in a rich beef gravy with potatoes and carrots, blanketed with crispy puff pastry 🙂
Ingredients
3 Cups beef stock
1/4 Cup milk
3 tbsp flour
1 tbsp salted butter
1 Medium onion, sliced
1 Large carrots, cubes
4 Potatoes (I went with red skinned), cubed
1 Cup frozen peas
2 Coves garlic, crushed
Salt, to taste
Pepper , to taste
3–4 cups cooked beef, chopped (I used leftover pot roast)
Gravy Browner, optional
397 g puff pastry thawed to room temperature
1 egg
2 tbsp water
Instructions
Whisk together the stock, milk and flour; set aside
Add the butter to a large pot and heat it over medium heat. When the butter has melted add in the onion, carrots, and potatoes; season with salt and pepper.
Sauté for 5-7 minutes, until the veggies are soft and translucent (but you don’t want them darkened).
Add in the garlic, mix constantly for about 30 seconds, careful not to let the garlic burn.
Add in the beef.
Give the milk mixture another quick mix and then add it to the pot; mix well.
Once thickened, add in the gravy browner, if using.
Add in the frozen peas; season with salt and pepper.
Let the pot come to a boil (still over medium heat) and then drop the heat to a simmer over low; simmer for 20 minutes.
Preheat your oven to 425.
Transfer the mixture to individual ramekins, I used my oven-safe onion Soup Bowls.
Roll out the puff pastry on lightly floured surface then cut it into 4 equal pieces.
Drape the puff pastry over each ramekin.
Whisk egg together with 2 tbsp water
Brush the egg wash evenly on the puff pastry.
Poke a couple holes in the puff pastry to let the steam out.
Transfer the dish to the oven (on a baking sheet).=
Bake at 425 for 30-40 minutes, until the pastry is golden brown.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Main
- Method: Oven
- Cuisine: American