Hearty Beef & Mushroom Pot Pie with Flaky Pastry

Name: Hearty Beef & Mushroom Pot Pie with Flaky Pastry
Prep time: 25 min
Cook time: 145 min
Total time: 170 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 600g Beef stew meat, cut into 2.5cm cubes; 2 tbsp Olive oil; 1 Large yellow onion, chopped; 2 Carrots, peeled and diced; 2 Celery stalks, diced; 250g Cremini mushrooms, sliced; 2 cloves Garlic, minced; 2 tbsp All-purpose flour; 500ml Beef broth; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 150g Frozen peas; 1 sheet Puff pastry, thawed; 1 Egg, beaten (for egg wash); Salt and black pepper To taste

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This hearty beef and mushroom pot pie is the perfect dish to bridge the gap between winter warmth and spring freshness. Cubes of beef are slow-simmered with cremini mushrooms, carrots, and peas in a deeply flavored gravy, then baked under a light and buttery puff pastry lid until golden brown. It’s a satisfying meal that's perfect for a cozy March evening.

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Hearty Beef & Mushroom Pot Pie with Flaky Pastry

Prep Time25 min

Cook Time145 min

Servings6 servings

DifficultyMedium

Equipment

Dutch oven or large oven-safe potPie dish or ramekinsRolling pin

Instructions

1
Pat beef stew meat dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
2
Add the remaining 1 tablespoon of olive oil to the pot. Add chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
3
Sprinkle the flour over the vegetables and stir well, cooking for 1 minute. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in dried thyme and rosemary. Bring to a simmer, then return the browned beef to the pot. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is very tender.
4
Preheat oven to 200°C (400°F). Stir frozen peas into the beef mixture and taste, adjusting seasonings as needed. If the mixture is too thin, simmer uncovered for a few minutes to reduce. Pour the filling into an oven-safe pie dish or individual ramekins.
5
Roll out the thawed puff pastry slightly larger than your pie dish. Place the pastry over the filling, trimming excess and crimping the edges to seal. Cut a few slits in the top of the pastry for steam to escape. Brush the top with the beaten egg wash.
6
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the filling is bubbling. Let stand for 5-10 minutes before serving.

Nutrition

Calories520 kcal

Protein35g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I make this pot pie ahead of time?

Yes, you can prepare the beef and vegetable filling up to 2 days in advance and store it in the refrigerator. When ready to bake, warm the filling slightly, then top with fresh puff pastry and bake as directed.

What if my puff pastry isn't puffing up?

Ensure your oven is preheated to the correct temperature and that your pastry is cold before baking. Also, avoid overworking the pastry, as this can prevent it from puffing properly. Make sure to cut slits for steam release.

Can I use different vegetables?

Absolutely! Feel free to add or substitute vegetables like potatoes, parsnips, green beans, or corn. Adjust cooking times based on the vegetables' density.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.