Is there anything more comforting than a good ol; Beef Pot Pie recipe? We don’t think so. Really great pot pies are a challenge to make but this foolproof recipe will yield great results every time. It will be the best beef pot pie you’ve made so far, I promise.
Ingredients
For the Beef Filling
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3 lbs (1.5 kg) beef chuck steak, cut into 1-inch cubes
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2–3 Tbsp olive oil
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2 white onions, finely chopped
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4 celery stalks, finely chopped
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2 carrots, peeled and finely chopped
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4 garlic cloves, minced
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1 sprig fresh rosemary
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2 Tbsp all-purpose flour
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14 oz (400 g) chopped tomatoes (fresh or canned)
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2 cups beef broth (low sodium if possible)
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2 tsp mustard
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1 tsp sugar
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Salt and freshly ground black pepper, to taste
For the Pie Crust
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14 oz (400 g) frozen puff pastry, thawed
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1 egg, beaten (for brushing)
Instructions
1. Brown the beef
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Pat the beef cubes dry with paper towels.
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Heat 1–2 Tbsp olive oil in a large pot over high heat.
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Brown the beef in batches (don’t overcrowd) for 3–4 minutes per batch. Remove and set aside.
2. Cook the vegetables
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In the same pot, add another drizzle of oil if needed.
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Add onions, celery, and carrots. Cook for 6–7 minutes, until softened and golden.
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Stir in garlic and rosemary; cook for 1 minute until fragrant.
3. Build the sauce
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Sprinkle flour over the vegetables and stir for 1 minute.
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Return the beef to the pot, then add tomatoes, beef broth, mustard, sugar, salt, and pepper. Stir to combine.
4. Simmer
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Cover with a lid, reduce heat to low, and simmer for 1 ½ hours, stirring occasionally.
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Remove the lid and simmer uncovered for another 30 minutes, until the beef is fork-tender and the sauce is thickened.
5. Assemble the pie
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Preheat the oven to 350°F (180°C).
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Transfer the beef filling into a deep baking dish. (If there’s too much sauce, spoon in just enough to fill the dish without overflowing.)
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Roll out the puff pastry and lay it over the filling. Trim and crimp the edges. Cut a few small slits in the top to vent steam.
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Brush with beaten egg.
6. Bake
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Bake for 20–25 minutes, until the pastry is golden brown and puffed.
7. Rest & serve
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Let the pie rest for 10 minutes before serving. Slice into generous portions and enjoy!
Tips for Success
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Dry the beef before searing — this ensures a rich brown crust.
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For deeper flavor, deglaze the pot with a splash of red wine before adding tomatoes and broth.
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Make the filling ahead of time and store in the fridge for up to 2 days before baking with pastry.
Pin the image below if you like this beef pot pie recipe 🙂
Can You Prepare The Filling for Beef Pot Pie In An Instant Pot Or A Slow Cooker?
- Slow Cooker. You can make your own pie filling in a slow cooker set at high temp, for 6 hours or until the meat is nice and tender. The sauce may be too thin and liquidly
- Instant Pot. Choose the meat cooking mode and cook the meat for 30-45 minutes for a natural release. Again, the sauce may not be thick enough so let it reduce and choose the saute mode then add a bit of flour mixed with a bit of water to thicken it.
