
I made this one Sunday afternoon while it was cloudy and still cold out. I apparently needed a nice warm comfort food that day and just happened to have all the ingredients on hand.
While I call this a pot pie, it doesn’t have the traditional pie crust or the crust on the bottom. But it is super easy and gives all the same flavors and textures of a traditional pot pie. I use a puff pastry top on this for a quick crispy crust. You can find puff pastry in the freezer section of most grocery stores. It’s usually near the pie shells and fruit. Buying it will save you the time of having to wait for dough to rise and then rolling in several layers of butter into the dough. That process alone takes several hours and lots of arm work without a good commercial laminator. While you can put a layer on the bottom, I find it just as good with the single layer on top.
In the directions I use my Instapot. Honestly getting an electric pressure cooker has been a lifesaver in the kitchen. It doesn’t necessarily have to be that brand, but it is worth getting one. If you don’t have one the recipe can still be made. It will just take a little longer. You could in fact, cook the stew meat a different day and keep in the fridge until needed. Or cook it and save in the freezer for a quick meal later on. This could also be a great way to use up some leftover roast. We always have a chunk of meat left that isn’t enough for more than one. So simply save it in a freezer container and then add it to more later. As always be sure to taste your broth before adding any salt. The bouillon has a good amount of salt already and you may find you don’t need extra. I hope y’all enjoy this one as much as I did!

Puff Pastry Beef Pot Pie
Equipment
- 1 pressure cooker
- 1 oven safe skillet
Ingredients
- 1 pound beef stew meat
- 2 lg potatoes
- 3 med carrots
- 1 cup onion chopped
- 1 cup celery chopped
- 1/2 cup flour
- 1/2 cup butter
- 1 heaping tbsp better than bouillon beef paste
- 4 cups hot water
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp garlic minced
- 2 sprigs thyme
- 1 sheet puff pastry
- 1 lg egg
Instructions
- Place stew meat, 4 cups of water, and bouillon paste into your pressure cooker. (If you don’t have a pressure cooker, slow cook for several hours or boil until meat is tender) Set on the meat setting for 45 minutes. After the 45 minutes add your chopped potatoes and carrots to the stew meat. Set it for another 30 minutes. Once done drain the meat and veggies from the broth into another bowl. Save the broth for using in the sauce. While the meat is cooking prep your other ingredients. The onion and celery need to be chopped into small, diced pieces. Heat a large cast iron skillet or oven safe skillet to medium high. Melt the butter and add the flour to that butter. Stir your roux continuously cooking to a medium dark color. Once it gets that medium dark color add your diced onion and celery. Cook while continuously stirring. You can add a little broth at a time to help the onion and celery cook and soften. Just don’t add it all at once. Once they are soft add in the garlic and stir for a minute before adding 2-3 cups of the reserved broth whisking the roux mixture into the broth. Taste then add salt to your liking and the pepper and thyme to your sauce. Mix in your meat, potatoes, and carrots that were set aside. Carefully stir the sauce into the meat, trying not to break up the potatoes and meat into pieces. Place a sheet of puff pastry over the top of your sauce and meat mixture. Slice tiny slits into the dough creating some air vents. Crack your egg into a bowl and mix with a tiny bit of water. Brush the egg mixture over the top of the puff pastry. Place your dish into a pre heated 400’F oven. Bake until the puff pastry has cooked through and becomes golden and crispy on top. Serve with a tiny garnish sprig of fresh thyme.
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