Beef Pot Pie
Beef pot pie is the ultimate comfort food, featuring tender beef chunks and a colorful medley of vegetables enveloped in a flaky golden crust. This heartwarming dish not only tantalizes your taste buds but also evokes cherished family memories, making it ideal for cozy dinners or weekend gatherings. With its rich flavors and satisfying textures, this beef pot pie will have everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs beef chuck roast (cut into bite-sized pieces)
- 2 cups carrots (diced)
- 2 cups Yukon Gold potatoes (diced)
- 1 large onion (diced)
- 1 cup frozen peas
- 2 cups low-sodium beef broth
- 2 sheets puff pastry
- 2 tbsp fresh thyme (chopped)
- 1 tbsp fresh rosemary (chopped)
- 3 tbsp butter
- 3 tbsp flour
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Sear the beef until browned on all sides (5-7 minutes).
- Add onions, carrots, and potatoes; sauté until softened (4-5 minutes).
- Sprinkle flour over the meat and veggies; stir for about 1 minute. Gradually add beef broth, stirring until thickened (3-4 minutes).
- Mix in thyme, rosemary, and frozen peas; simmer on low for another 5 minutes.
- Preheat oven to 400°F (200°C). Pour filling into a baking dish lined with one sheet of puff pastry; cover with a second sheet and seal edges.
- Brush the top with beaten egg and bake for 25-30 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (~150g)
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg