Beef Pot Pie with Puff Pastry
This Beef Pot Pie with Puff Pastry is a delicious, savory, comforting dish that works well on gloomy or chilly days. Featuring juicy bits of ground beef, flavorful bacon, veggies, and a flakey puff pastry crust, this will be your new favorite make-ahead meal.
Servings: 8
Ingredients
- 5 slices bacon, diced
- 1 1/2 pounds lean ground beef
- 1 1/2 teaspoons Morton kosher salt*
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow onion, diced
- 8 ounces mushrooms, sliced
- 1/4 cup tomato paste
- 8-10 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- 1/4 cup all purpose flour
- 1 cup dry red wine
- 1 1/2 cups beef broth or stock
- 2 Tablespoons Worcestershire sauce
- 1 14-ounce package frozen puff pastry
- 1 large egg
- 1 Tablespoon water
- 1 cup frozen peas and carrots
Instructions
- In a large stovetop & oven safe skillet (about 11-12 inches wide), sauté the bacon over medium heat for 3-4 minutes.5 slices bacon, diced
- Add the ground beef, salt, and pepper. Sauté until it is almost cooked through.1 1/2 pounds lean ground beef, 1 1/2 teaspoons Morton kosher salt*, 1/2 teaspoon freshly ground black pepper
- Add the onion and mushrooms. Sauté for about 12 minutes or until all of the water has cooked off.1 large yellow onion, diced, 8 ounces mushrooms, sliced
- Add the tomato paste, garlic, Italian seasoning, and flour. Sauté for 2-3 minutes.1/4 cup tomato paste, 8-10 cloves garlic, minced, 1 Tablespoon Italian seasoning, 1/4 cup all purpose flour
- Deglaze the pan with the red wine. Reduce until the wine has cooked off.1 cup dry red wine
- Stir in the broth and Worcestershire sauce. Bring to light boil. Reduce for about 15 minutes, stirring occasionally. Preheat the oven to 400 degrees.1 1/2 cups beef broth or stock, 2 Tablespoons Worcestershire sauce
- While the meat mixture reduces, cut the puff pastry with a sharp knife into small squares about 2-2.5 inches big. These do not need to be perfect. Set aside.1 14-ounce package frozen puff pastry
- In a small bowl, whisk together the egg and water. Set aside.1 large egg, 1 Tablespoon water
- Once the meat is done, turn the heat off. Stir in the peas and carrots. Smooth the mixture into an even layer.1 cup frozen peas and carrots
- Arrange the pastry squares on top of the meat mixture, overlapping slightly. Be sure the pastry spans the whole pan. You can arrange some of the squares slightly going up the edge of the pan. They will shrink towards the middle when baked.
- Brush the pastry lightly with the egg wash.
- Bake for 18-22 minutes or until the pastry is golden and puffy. Let stand for at least 5 minutes before serving.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Mushrooms: White or baby bella mushrooms work well in this beef pot pie with puff pastry recipe.
- Dry Red Wine: This easy beef pot pie with puff pastry is best with a dry red wine, like Merlot or Cabernet Sauvignon. If you want to avoid alcohol, you can use extra beef broth as a substitution.
- Thaw pastry according to package. Puff pastry must be at room temperature before using it in this beef pot pie with puff pastry recipe. If you don't allow puff pastry to thaw completely first, it will crack as it's baking. You can lay it out on the counter to come to room temperature; it should take about 30 minutes to thaw.
- Use a wide pan. This old-fashioned beef pot pie with puff pastry is best in a wide, shallow pan. If you use a deeper pan, the pastry will overlap too much, and you'll have undercooked and doughy sections.
- Reduce the filling. An essential step in this recipe is reducing the filling. If the beef filling is too soupy, the pastry will sink. Also, too much liquid can lead to a soggy crust, especially for leftovers.
- Bake until golden. The puff pastry layer is done when it's golden brown. It should also have a flakey appearance. If the pastry is pale or feels doughy to the touch, it's not done yet.
Nutrition
Calories: 2762kcal | Carbohydrates: 220g | Protein: 58g | Fat: 182g | Saturated Fat: 47g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 102g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 1955mg | Fiber: 9g | Sugar: 6g