Description
An absolutely delicious Beef Pot Pie recipe that is packed with flavor and tender meat. Perfect for dinner on a cold winter night!
Ingredients
Scale
- 1 pound ribeye steak, fat trimmed and cut into bit-sized pieces (approx. 2 cups)
- kosher salt and ground black pepper
- 5 tablespoons butter, divided (reg. or dairy-free)
- 2 teaspoons garlic, minced
- 1/2 cup sweet yellow onion, diced
- 3/4 cup carrots, sliced or half-mooned
- 3/4 cup celery, sliced
- 1 cup baby bella mushrooms, sliced
- 1/2 cup russet potatoes, small cubes
- 1/3 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup Guinness stout beer (nonalcoholic works)
- 1 teaspoon Better than Bouillon beef bouillon
- 1/2 teaspoon soy sauce
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon tomato paste
- 1/2 cup frozen peas
- store-bought puff pastry
- 1 egg
Instructions
- Prep + Sear Beef: Preheat oven to 400 degrees F. Then trim excess fat from ribeye and cut meat into approx. 1/2 inch cubes. Season generously with kosher salt and ground black pepper. Bring a large cast iron skillet to medium-high heat. Add 2 tablespoons of butter and let melt; swirl to coat that pan. Add beef and move around pan until pieces are seared and browned on the outside, they do not need to be cooked all the way through – they will finish cooking later and you don’t want to over-cook them. Remove from skillet with slotted spoon and place on a plate; set aside.
- Cook Veggies: in the same pan add garlic and onion. Move around until garlic is fragrant and onions have softened, approx. 2 minutes. Add carrots, celery, mushrooms and potatoes. Move around pan while they cook, approx. 5-6 minutes.
- Make Sauce: Add remaining 3 tablespoons of butter and let melt. Stir to coat the veggies. Add flour and stir to coat the veggies. Add 1/4 cup of the beef broth at a time and then stir to combine. At first this will be a thick paste and then as you continue the consistency will thin out. Continue until all the broth has been added and then repeat with the beer. Once it is fully combined, add beef bouillon, soy sauce, worstershire, tomato paste and frozen peas to the skillet along with the seared beef and any juices that have settled on the plate. Stir to combine.
- Adjust + Simmer: At this point check the consistency – if it is too thick, add another splash of beer or beef broth to thin. If you feel it is too thin, keep in mind it will thicken up a bit as it bakes in the oven. Taste and add additional salt or pepper, as desired. Let simmer, uncovered 5-10 minutes to allow the veggies time to cook.
- Puff Pastry: Transfer beef filling to either a pie plate or 4 smaller, oven-safe ramekins. Cover with puff pastry, brush with egg and ensure there are a few small holes poked in the middle.
- Bake: Place in the oven (I placed mine on a baking sheet in case the filling bubbles over) and let bake approx. 15-20 minutes, but keep an eye on the puff pastry by checking periodically. I finished mine under the broiler, but kept the door cracked so I could watch it the entire time to avoid burning – about 1 minute under the broiler was enough to finish of the top so it was nice and brown.
- Serve: Remove from oven and let cool slightly. Serve immediately and enjoy.
Notes
- Ribeye: I chose ribeye because it is naturally tender and doesn’t require braising – feel free to switch out for another tender cut of meat if you wish!
- Puff Pastry: feel free to make a homemade puff pastry or homemade pie crust if you prefer, just adjust the cook time accordingly.
- Beer: I loved the strong flavor of the Guinness beer here but if you aren’t feeling it you can just switch out the beer for more beef broth. Alternatively, you could use a different kind of beer or a nonalcoholic Guinness.
Nutrition
- Serving Size: 6 oz
- Calories: 244
- Sugar: 2.2 g
- Sodium: 226.4 mg
- Fat: 14.1 g
- Carbohydrates: 13 g
- Protein: 16 g
- Cholesterol: 70.9 mg