Beef Pot Pie
with Puff Pastry

Try preparing the rich, wholesome pot pie filling a day or two ahead and storing it in the fridge—the flavor actually improves over time! Simply place the filling in bowls and top with pastry when you’re ready to bake the pies. Great cold-day comfort food!


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2 pounds chuck roast
1 cup flour
5+ tablespoons olive oil
2 tablespoons butter
1 medium onion, minced
1 tablespoon crushed garlic
4 ounces mushrooms, sliced
2 cups beef broth*
2 cups ale**
~1 teaspoon salt
~1/2 teaspoon freshly ground black pepper
2 medium white potatoes
2 stalk carrots, cut into bit-sized pieces
1 stalk celery, cut into bite-sized pieces
1 teaspoon dried thyme
2 packages frozen puff pasty, thawed
1 egg, beaten
* Substitue 2 cups homemade beef stock for best flavor.** Use mild ale like Heineken’s. Be careful not to select a bitter beer.

Meat and Vegetable Filling

1. Trim the large pieces of fat from the meat and discard. Cut the meat into ¾-inch pieces.*

2. Place the flour in a medium-mixing bowl. Toss the meat in the flour a few pieces at a time to coat lightly. Shake off excess flour.

3. Pour 3 tablespoons of the olive oil into a large, heavy-bottomed sauté pan and turn the heat to medium-high.

4. Brown the meat in batches. To ensure even browning, work in small batches that don’t crowd the pan. Watch the heat carefully and adjust as needed to prevent the oil and stray bits of meat from burning as you work.

5. Remove the meat from the pan and place on paper towels to absorb excess oil.

6. Add the butter and an additional 2 tablespoons of olive oil to the pan.

7. Sauté the onions in the fat for three minutes until softened.

8. Lower the heat to medium, add the garlic, and sauté for one minute.

9. Sauté the mushrooms for several minutes until softened.

10 Return the beef to the pan.

11. Add the broth, ale, salt, and pepper, and mix thoroughly.

12 Bring the mixture to a bubbling simmer. Cover and cook until the meat is tender, approximately 1hour.

13.Meanwhile, in a separate pot filled with water, boil the potatoes until tender. Remove the potatoes from the pot with tongs or a slotted spoon and allow them to cool. Cut into bite-sized pieces and set aside.

14 Add the carrots to the potato water and boil until tender. Set aside.

15.After the meat mixture has cooked for about an hour, add the celery and cook for several minutes longer, until softened.

16. Add the cooked potatoes and carrots, and the thyme, stirring gently to distribute the ingredients.

17. Adjust the salt and pepper to taste. Remove from the heat and set aside.

* Save time and ask your butcher to do this for you.

Puff Pastry Crust

Pre-heat oven to 400°

1. Select 4 individual, ovenproof bowls.

2. Gently unfold the thawed puff pastry and place it on a clean working surface.

3. Using one of the bowls as a template, cut four circles of pastry that are one inch larger in diameter than the bowl.

4. Use a cookie cutter to cut decorative shapes such as stars, hearts, or leaves from the remaining scraps of pastry.

5. Fill the bowls with the beef and vegetables and top with the pastry circles, pushing the dough down onto the edges of the bowls and crimping to seal.

6. Brush the decorative shapes with the beaten egg and place them on top, pressing gently to help them adhere.

7. Cut 3 small, steam vents into the crust.

8. Place the pot pies on a baking sheet and bake until the pastry turns golden brown, approximately 20 minutes.

8. Cool for 10 minutes before serving.

Preparation Time: 
90 minutes.