Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry. *insert heart eye emoji*
Table of Contents
How to make beef pot pie
- Brown the beef: Use any stewing beef of your choice. I prefer chuck steak or beef shin. Cut the meat into large chunks. If you’re using beef shin, they can be kept whole and broken up once cooked. Pat the meat dry then brown in a large pot with a splash of olive oil. Drying the beef will guarantee the meat develops good color and browns nicely. Brown the meat in batches to avoid overcrowding the pan. Once browned, remove the beef and set aside.
- Make the filling: Add chopped onion, celery and carrots to the pot and cook for 5-7 minutes until the vegetables are starting to brown. Stir in the rosemary and garlic and cook for another 30 seconds. Add the flour and stir into the vegetables. Add the beef back into the pot and stir to combine with the vegetables. Pour in the tomatoes, beef stock and mustard. Season with a generous pinch of salt and pepper. Reduce the heat, cover with a lid and allow the filling to simmer for 90 minutes to 2 hours or until the meat is completely soft. Check the meat after 90 minutes and if it is starting to soften, remove the lid and allow to cook the rest of the time uncovered so that the sauce has time to reduce and thicken.
- Make the pie: Season the filling to taste then transfer to a suitable deep casserole dish. If there is a lot of liquid in the filling, only use half. You want the filling to be juicy but not swimming in sauce. Top with a sheet of thawed puff pastry. Crimp the edges, cut a few slits into the pastry then brush with beaten egg. Place in a preheated oven and bake for 20-25 minutes until the pastry is golden brown and cooked through. Remove from the oven, allow to cool for 10 minutes then serve.
Can I make the filling in a slow cooker or Instant Pot?
- Slow cooker: The filling can be cooked in a slow cooker at high for 6 hours or until the meat is tender. The sauce might be a little watery so it’s a good idea to let it cook for the last hour uncovered or add flour mixed with a few tablespoons of water to thicken the gravy.
- Instant pot: Cook the filling on the meat setting for 30-45 minutes (natural release). Again, the sauce can be watery so allow to reduce on the saute function or add flour mixed with a few tablespoons of water to thicken.
Meal prep and freezing
- Meal prep: The filling can be made up to 2 days ahead. The assembled, un-baked pie can be made the day before and kept in the fridge until ready to bake. Baked pie will last for up to 3 days in the fridge in a sealed container and can be reheated in the oven.
- Freezing: The assembled, un-baked pie can be wrapped and frozen for up to 6 months. Remove wrapping and bake from frozen until the pastry is golden brown and the filling is hot and bubbling.
What to serve with beef pot pie
- Parmesan garlic mashed potatoes
- Orange brown sugar glazed carrots
- Easy spicy garlic roasted broccoli
- Curry roasted sweet potatoes
Pot pie recipes
- Creamy vegetable pot pie
- Leftover turkey pot pie
- Creamy mushroom pot pie
- Steak & mushroom pot pie
- Easy weekday chicken pot pie
Easy Beef Pot Pie
Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry. *insert heart eye emoji*Print Pin Rate
Servings: 8 - 10
- 1.5 kg (3lbs) chuck steak sliced into 2cm/1 inch chunks
- 2 onions finely chopped
- 4 celery sticks finely chopped
- 2 carrots peeled and finely chopped
- 1 sprigs fresh rosemary
- 4 garlic cloves crushed/minced
- 2 tbsp flour
- 400 g (14oz) chopped tomatoes
- 2 cups beef stock
- 2 tsp mustard
- 1 tsp sugar
- salt and pepper to taste
For the pie
- 400 g (14oz) frozen puff pastry thawed
- 1 egg beaten
- Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
- Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
- In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
- Stir the flour into the vegetables then add the meat back into the pot and combine.
- Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
- Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
- Preheat the oven to 180°C/350°F.
- Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
- Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
- Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
- Remove from the oven, allow to rest for 10 minutes then serve.
Calories: 480kcal | Carbohydrates: 17g | Protein: 32g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 118mg | Sodium: 344mg | Potassium: 818mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2203IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 5mg