Ultimate Beef Pot Pie
Enjoy a rich, comforting experience with Ultimate Beef Pot Pies, featuring tender beef, hearty vegetables, and flaky pie crust, perfect for family gatherings.
Ingredients
For the Beef Filling
- 2 lbs beef chuck or short ribs, cut into bite-sized pieces Choose quality cuts for best flavor.
- 2 tbsp olive oil For searing the beef.
- 1 large onion, diced Adds sweetness to the filling.
- 2 carrots diced Adds sweetness and texture.
- 2 stalks celery, chopped Adds freshness.
- 3 cloves garlic, minced Enhances the flavor.
- 2 tbsp tomato paste For depth of flavor.
- 2 tbsp all-purpose flour To thicken the sauce.
- 2 cups beef broth For rich flavor.
- 1 tbsp Worcestershire sauce Adds umami flavor.
- 1 tsp dried thyme For herbal aroma.
- 1 tsp dried rosemary Complementary herb.
- 1 leaf bay leaf Adds depth of flavor.
- Salt and black pepper, to taste For seasoning.
For the Pie Crust
- 2 ½ cups all-purpose flour For the crust.
- 1 cup unsalted butter, cold and cubed Keep cold for a flaky crust.
- ½ tsp salt For flavor.
- ½ cup cold water To bind the dough.
- 1 egg beaten (for egg wash) For a golden crust.
Instructions
Prepare the Beef Filling
- In a Dutch oven, heat olive oil over medium-high heat. Add the beef and brown it on all sides for about 5 minutes. Remove the beef and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
- Stir in tomato paste and cook for 1-2 minutes. Sprinkle flour over the mixture, stirring well.
- Pour in the beef broth, add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
- Add the browned beef back in, cover, and let it simmer for 1.5 to 2 hours until the meat is tender. Stir occasionally.
- If the filling is too thin, simmer uncovered for an additional 10 minutes until thickened. Remove the bay leaf.
Make the Pie Crust
- In a large bowl, combine flour and salt. Add cold butter and use your fingers to mix until the dough resembles coarse crumbs.
- Gradually add cold water, stirring until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- On a floured surface, roll the dough to fit your pie dishes.
Assemble the Pot Pies
- Preheat Oven to 375°F (190°C).
- Divide the beef filling among the pie dishes.
- Place the rolled-out pie crust over each dish, trimming the edges for a neat finish.
- Crimp the edges and cut small slits in the top to allow steam to escape.
- Lightly brush the crust with a beaten egg for a golden color.
Bake & Serve
- Bake for 30-35 minutes or until the crust is golden brown.
- Let Cool for 5 Minutes, then serve warm!
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the oven for the best results. You can also freeze before baking for up to 3 months.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 25gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 2gSugar: 3g