The Flakiest Savory Beef Pot Pie

The Flakiest Savory Beef Pot Pie

Savory indulgent beef pot pie that is loaded with vegetables and topped with flaky, golden puff pastry! It’s pure comfort food!

I mean, it was bound to happen. Our readers are in love with our chicken pot pie, and in fact it’s one of the most popular recipes on our site. But with all of you requesting a few more beef recipes I couldn’t resist a savory beef pot pie recipe. Is it possible to have too many pot pies?

I think not!

What started out one way ended up an entirely different way and I’m ridiculously pleased with the results. And no one is happier than Cade, he says it’s one of his new favorite dinners. 🙂

Ingredients for Beef Pot Pie

You’ll start by pulling your puff pastry sheet out of the freezer and letting it thaw slightly. The rest of the ingredients you will need are here:

• Puff Pastry – found in the freezer section of the grocery store by the pie crusts
• Beef Roast – chuck roast is my preferred cut, but a top sirloin or round roast would also work, you could even use ground beef for a budget friendly option
• Salt – flavor
• Pepper – flavor
• Yellow Onion – adds so much to the depth of flavor, see section below for using onions if you are not a fan of onions
• Garlic – flavor
• Carrots – go with real carrots that you peel and slice, no baby carrots
• Celery – flavor and texture
• Peas – I love these bright pops of flavor and color. They get added right before adding the filling to the baking dish so they don’t get too mushy.
• Flour – thickens the filling
• Rosemary – fresh is best, but you can use dried if you need to, 1 sprig fresh = 1 teaspoon dried
• Bay Leaf – adds so much flavor, remove it before adding the filling to the baking dish
• Thyme – fresh is preferred, but if you need to use dried, 1 teaspoon fresh = 1/3 teaspoon dried
• Beef Broth – the base of the gravy that the meat and veggies will simmer in and become the delicious filling
• Balsamic Vinegar – add sweetness and tanginess to the gravy
• Worcestershire Sauce – our preferred brand is Lea & Perrins and it is essential! It adds great umami flavor!
• Dijon Mustard – adds to the depth of flavor in the gravy
• Whole Milk – used for the egg wash
• Egg – used for the egg wash that will make crust beautifully golden

The measurements for each ingredient can be found in the recipe card down below.

What If You Hate Onions?

I heard you all loud and clear on instagram, you either love or absolutely hate onions and there’s not really any who are in between. So can you substitute onions in a recipe? Well, in my personal opinion, no. I used to hate onions as well but I’ve learned that they really are essential to build flavor. So here are your options:

• Mince fine or grate in your onions. This will allow them to still caramelize which pulls an enhanced flavor to the dish but don’t worry, you’ll never know the texture or flavor is there. I promise. 
• Half the amount. You’ll be just fine with half of the amount. 
• If you’re on the fence about onions, let me suggest that rather than skip the onions you just chop them versus having the long strands. They will practically disappear into the filling.

What Kind of Beef Roast is Best?

Our preferred cut of beef is a chuck roast. Chuck roasts tend to have really good marbling and become really tender as they braise. A round roast is also a good option.

If you want to do more of a steak type cut, go with a top sirloin. You could also make a ground beef pot pie if you want a more budget friendly option.

How to Make Beef Pot Pie

Using a sheet of puff pastry makes this recipe so dang easy! The crust is no work at all. All the work comes in making the filling and even that is so simple! Here are the steps:

1. Heat olive oil in a large Dutch oven over high heat.
2. Pat dry the cubed beef roast and season with salt and pepper. Sear the meat in batches and remove it to a plate until all the meat is browned.
3. Once you’ve removed the meat, lower the temperature to medium-high heat and add the onion, celery and carrots and cook until softened.
4. Add the garlic, salt, pepper, fresh thyme and rosemary and cook until fragrant.
5. Stir the flour into the vegetables and then add the meat back to the pot and stir everything to combine.
6. Pour in the beef stock, balsamic, worcestershire, mustard and milk and stir everything together. Bring it to a boil and allow it to cook until thickened slightly.
7. Add the bay leaf. Reduce the heat and let it simmer with the lid on for 90 minutes or until the beef is tender.
8. Remove the lid and allow it to simmer for another half hour.
9. Preheat the oven and spray a 9×13″ baking dish. Pour the meat mixture into the baking dish.
10. Unfold the puff pastry and place it over the filling. Make a few slits in the dough so it can vent as it bakes.
11. Whisk the egg and milk together and brush it over the top of the crust.
12. Bake until golden brown and enjoy!

The fully detailed instructions for this recipe can be found in the recipe card at down below.

Can I Add Other Ingredients?

Why yes you can. Here’s how!

• Potatoes – Chop new potatoes or russet potatoes and boil until almost tender. Fold them into the mix before adding into the pie crust and bake as normal. 
• Green Beans – Stir in blanched, halved green beans or a drained can of green beans. 
• Tomatoes – I recommend using a drained fire roasted diced tomato or 2 small roma tomatoes, chopped. 
• Corn – Frozen or canned works great! Add it in when you would the peas. 
• Mushrooms – Slice baby bella or cremini mushrooms and add them to the pot with the onions, carrots and celery.

Can I Make This Pot Pie in a Standard Pie Dish?

You can absolutely make this in a standard pie dish with puff pastry or with your own homemade pie crust. Our all butter pie crust that we use in our chicken pot pie is perfect for this recipe.

If you have a standard pie plate, the filling in this recipe will make 2 pies. If you have a deep dish pie plate, it will make one pie with maybe a little extra filling.

Using a pie crust, you can do both a bottom crust and top crust or just a top crust. That is totally up to you! When I use puff pastry, I like to just use it as a top crust.

Why Brown the Beef?

Browning the beef first adds a rich deep flavor to the meat and the juices and brown bits left behind will flavor the vegetables and the sauce you will create to simmer everything in. As the meat cooks longer on the stove top, it will release more flavorful juices creating layers and layers of flavor.

What is the Difference Between a Meat Pie and a Pot Pie?

If you’ve ever wondered what the difference between a meat pie and pot pie is, a meat pie is a European dish that has a top and bottom crust with meat, veggies and gravy inside. A pot pie is the American version of a meat pie and can have either a top and bottom crust or just a top crust.

Storage Tips

Leftover beef pot pie should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.

A beef pot pie can be frozen before or after baking. I would recommend just freezing the prepared filling and adding the puff pastry right before baking. The frozen beef pot pie filling will keep for up to 3 months.

When you’re reading to make the dish, let the filling thaw so that you can smooth it out in a baking dish and then top with the puff pastry, brush with the egg wash and bake is written in the instructions. You may need to add 5-10 minutes to the baking time since the filling will be chilled.

This beef pot pie is so loaded with juicy tender beef, veggies and a savory luscious gravy! The puff pastry makes the recipe so simple and is the perfect golden flaky top. Your request for more beef recipes has been granted!

More Beef Recipes You Must Try:

• Beef Stew
• BBQ Beef Sandwiches
• Easy Beef and Broccoli
• Oven Braised Beef Roast
• Instant Pot Beef Stroganoff
• French Dip Sandwiches
• Teriyaki Beef Casserole

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READ: The Flakiest Savory Beef Pot Pie