Name: Puff Pastry Beef Pot Pie
Prep time: 10 min
Cook time: 1 h
Yield: 8 Servings
Ingredients: 2 Tbsp EVOO; 2 LBS London Broil, Stew Meat, Chuck Roast, etc (cut in bite sized pieces); 1 LB Yukon Gold Potatoes, cubed; 1 Medium Onion, diced; 3 Garlic Cloves, minced; 2 Cups Frozen Peas & Carrot Mix; 2 Tbsp Unsalted Butter; 3 Tbsp AP Flour; 4 Cups Low Sodium Beef Broth; 1/2 Cup Sherry Cooking Wine; 2 Tbsp Tomato Paste; 1/2 Tbsp Dried Thyme; 2 Puff Pastry Sheets, thawed; 2 Tbsp Cornstarch; 4 Tbsp Water; Salt and Pepper; 1 Large Egg, whisked with 1 tsp water

A little bit about me: I cannot refuse a good BOGO sale at the grocery. It’s usually the BOGO (buy one, get one) Free sales that really get me in trouble. My husband absolutely refuses to let me get another refrigerator. 🙄 I have a freezer in our basement storage and let me tell you, that sucker is usually packed to the top. My dilemma is always to buy or not to buy…

One sale that I almost never pass up on is a good BOGO sale for London Broil or Chuck Roast. For one, they freeze really well and since they’re usually slow-cooked, there really isn’t a lot lost between fresh and frozen cuts of these meats. Secondly, they’re not cheap! A good BOGO Free sale can save you anywhere from $20-$40. So if you’re like me and you enjoy saving money on groceries, you’re gonna have to freeze some meat from time to time. But, let’s fast forward to what to do with that meat when you get it home or after it has been defrosted…

I probably have two or three dozen different recipes for pot roast and pot pie that I enjoy, but this one is near the very top of that list. First of all, this pot pie is covered with puff pastry. Enough said.

Let’s get started. I’d like to introduce you to my favorite pot. It’s actually a Martha Stewart brand Dutch Oven that I have had for about a decade. It has been put through the ringer! I’ve been shopping around for another one (it’s hard to find things that last this long these days), but I don’t think I can throw this special gal away.

Todd fondly refers to it as “Old Dutch” 😂

You’ll need a Dutch Oven or some kind of heavy-bottom pot like this. To your pot, add 1 Tbsp EVOO over high heat. Season the meat with salt and pepper. You’re going to want to cook your bite-sized beef pieces in two batches because you want those beef pieces to get nice and brown. You’re not browning the beef to cook it all the way through, just to get the texture and color. Cooking in two batches will make sure that your pot isn’t overcrowded. If you overcrowdthe meat, you’ll never get that color and it will just end up steaming.

Another reason that you want to brown that meat ahead of time is so you can get all of those nice brown bits of flavor in the pot too. 👆🏻

Repeat this step with the other half of the meat and remove it to a bowl. Next, you want to add your butter to the pot over medium-high heat. Add the potatoes, onions and garlic. Cook until the potatoes start to soften, about 5-10 minutes. Season with salt and pepper.

Once the potatoes have started to soften, add the flour. Stir constantly so the flour won’t burn and at the same time, it’ll cook off that raw flour taste. Next, add the beef back to the pot along with the broth, sherry, tomato paste, dried thyme, salt and pepper. The onions will have loosened up some of those brown bits on the bottom. Use a wooden spoon and scrape the bottom of your pot to loosen some more. Bring it to a boil. Lower the heat to low and let it simmer for 20 minutes.

After twenty minutes, the potatoes should be about fork-tender. Now it’s time to thicken this baby up before putting it into the oven. Make a cornstarch slurry to thicken it up- mix 2 tbsp of cornstarch with 4 tbsp of water in a measuring cup or small bowl. Add it to the pot along with your frozen peas-corn mix. Stir well. Crank the heat back up to medium and let it simmer, uncovered. You want the liquid to thicken up. Should only take about 5 minutes.

Now it’s time to pour this goodness into a 13×9”pan. We’re going to cover it with puff pastry. Let me just say, that one piece will not be large enough to cover the whole pan, so you’ll want to use part of the second sheet. Just pinch the seam together with your fingers. Brush the puff pastry with egg wash and pop it into the oven. Bake it in a 400 degree preheated oven for about 25 minutes until the pastry is puffed up and golden brown. Top it with fresh chopped parsley.

You should probably let it cool for 5-10 minutes before cutting into it, but I totally understand if you can’t. 😉

Tip:

If you’d like to have this dish during the week, but are short on time on a weeknight- this can be made the night before. Simply, make the beef and veggie part, leaving off the puff pastry. Cover and refrigerate. Then when you’re ready for dinner, pull it out from the refrigerator and cover it with the puff pastry. You will probably need to cook it for another 5-10 minutes to get the beef part warm and bubbly.

Puff Pastry Beef Pot Pie

Prep Time

10 Minutes

Cook Time

1 Hour

Servings

Ingredients

2 Tbsp EVOO
2 LBS London Broil, Stew Meat, Chuck Roast, etc cut in bite sized pieces
1 LB Yukon Gold Potatoes, cubed
1 Medium Onion, diced
3 Garlic Cloves, minced
2 Cups Frozen Peas & Carrot Mix
2 Tbsp Unsalted Butter
3 Tbsp AP Flour
4 Cups Low Sodium Beef Broth
1/2 Cup Sherry Cooking Wine
2 Tbsp Tomato Paste
1/2 Tbsp Dried Thyme
2 Puff Pastry Sheets, thawed
2 Tbsp Cornstarch
4 Tbsp Water
Salt and Pepper
1 Large Egg, whisked with 1 tsp water