Easy Beef Pot Pie
User Reviews
4.4
Easy Beef Pot Pie
Description
The pot pie starts by browning chuck steak pieces in batches to develop deep flavor through caramelization. Onions, celery, and carrots are sautéed in the same pot until softened and golden, then combined with crushed garlic and fresh rosemary to add aromatic layers. Flour is stirred in to help thicken the stew when combined with the meat and liquids.
Chopped tomatoes, beef stock, mustard, and sugar are added to create a balanced, slightly tangy sauce. The stew simmers gently for up to two hours until the beef is tender and the sauce thickens, concentrating the flavors. Transferring this filling to a casserole dish and covering it with puff pastry creates a crisp, buttery crust when baked, perfect for scooping up the rich stew beneath.
This pot pie combines meat, vegetables, and pastry in one dish, making it a satisfying, complete meal. It can be served as is or accompanied by a fresh salad to balance richness with freshness.
Ingredients
- 1.5 kg (3lbs) chuck steak sliced into 2cm/1 inch chunks
- 2 onion finely chopped
- 4 celery finely chopped, sticks
- 2 carrot peeled and finely chopped
- 1 prigs rosemary fresh
- 4 garlic crushed/minced, cloves
- 2 tbsp flour
- 400 g (14oz) tomato chopped
- 2 cups beef stock
- 2 tsp mustard
- 1 tsp sugar
- salt to taste
- black pepper to taste
For the pie
- 400 g (14oz) puff pastry thawed, frozen
- 1 egg beaten
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 118mg | 39% |
| Sodium | 344mg | 14% |
| Potassium | 818mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2203IU | 44% |
| Vitamin C | 7mg | 8% |
| Calcium | 59mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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