Go Back
–+ servings
Classic Beef Pot Pie

Classic Beef Pot Pie: Comfort Food for Cozy Gatherings

This Classic Beef Pot Pie combines tender beef and vegetables in a flaky crust for the ultimate comfort food experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 pounds Chuck Beef Look for well-marbled cuts for tenderness
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Black Pepper Freshly ground for better flavor
  • 1 tablespoon Paprika Smoked paprika can be used for extra kick
  • 1/4 cup All-Purpose Flour Can substitute with gluten-free flour if needed
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil
  • 1 medium Onion Yellow or white onions work best
  • 2 medium Carrots Add natural sweetness
  • 2 stalks Celery Can be omitted if preferred
  • 1 medium Parsnip Optional for the filling
  • 2 cloves Garlic Minced
  • 1 tablespoon Italian Herb Blend Can substitute with fresh herbs
  • 2 leaves Bay Leaves Remove before serving
  • 1 teaspoon Dried Thyme Fresh thyme can be used
  • 1/2 teaspoon Ground White Pepper Regular black pepper can be a substitute
  • 2 tablespoons Tomato Paste Contributes richness
  • 1 cup Red Wine Can substitute with beef broth for a non-alcoholic option
  • 2 cups Beef Broth Low-sodium if preferred
  • 1 cup Baby Yellow Potatoes Provides heartiness
  • 1 cup Petite Peas Frozen is convenient
  • 1/4 cup Fresh Parsley For garnish
  • 1 tablespoon Fresh Thyme Leaves Optional garnish
For the Crust
  • 1 package Puff Pastry Homemade or store-bought
  • 1 large Egg Yolk For brushing the crust

Equipment

  • Large skillet
  • Baking dish
  • Rolling Pin
  • mixing bowl

Method
 

Preparation
  1. Cut the chuck beef into bite-sized chunks and season with kosher salt and black pepper. Coat the beef with all-purpose flour.
  2. Heat olive oil in a skillet and sear the beef chunks until browned, about 4–5 minutes. Remove beef and set aside.
  3. Sauté diced onions, carrots, celery, and parsnip in the same skillet until softened. Add minced garlic and Italian herb blend.
  4. Stir in tomato paste and deglaze the skillet with red wine, allowing it to reduce.
  5. Add remaining flour, pour in beef broth, add browned beef, potatoes, and bay leaves. Simmer gently for 2.5 hours.
  6. Stir in frozen peas, parsley, and thyme leaves, then allow the filling to cool.
  7. Preheat oven to 400°F (200°C) and prepare a deep baking dish.
  8. Roll out puff pastry to fit over the baking dish, covering the filling completely.
  9. Brush egg yolk over the pastry and cut vent holes.
  10. Bake for 30–35 minutes until golden brown and flaky. Let it rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For best results, cool the filling before covering it with pastry and always let it rest before slicing for cleaner servings.

Tried this recipe?

Let us know how it was!