Serves 6
300 min
Braised Beef Pot Pie
Recipe GLPR699a96547ff577
A classic British-style pot pie featuring tender braised beef cooked low and slow with root vegetables, mushrooms, and aromatic herbs, then topped with flaky puff pastry and baked until golden brown. Rich, warming comfort food perfect for cool evenings.
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Ingredients
2½ pounds Flat iron steak
Kosher salt
Black pepper
2 tablespoons Canola oil
¼ cup Unsalted butter
2 Carrots
1 Red onion
1 Parsnip
1 Celery stalk
8 ounces Rutabaga
8 Cremini mushrooms
8 Garlic cloves
1 6-inch sprig Fresh rosemary sprig
2 Dried bay leaves
3 tablespoons Tomato paste
1½ cups Dry red wine
1 quart Beef stock
2 Puff pastry sheets
1 Large egg
1 teaspoon Water
Directions
Pat the flat iron steak dry with paper towels. Cut the meat into 2-inch chunks and season generously with kosher salt and black pepper on all sides.
Heat the canola oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef pieces for 3 to 4 minutes per side until deep golden brown. Transfer the browned beef to a plate and set aside.
Reduce heat to medium and add the unsalted butter to the pot. Add the diced red onion and cook for 3 to 4 minutes until softened. Stir in the tomato paste and cook for 1 minute, stirring constantly to coat the onions.
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring to a simmer and cook for 2 minutes to reduce slightly.
Return the browned beef to the pot and pour in the beef stock. Add the rosemary sprig and bay leaves. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 2 hours.
While the beef braises, peel and cut the carrots, parsnip, celery stalk, and rutabaga into 1-inch pieces. Halve the cremini mushrooms and peel the garlic cloves.
After 2 hours, remove the pot from the oven. Add the carrots, parsnip, celery, rutabaga, mushrooms, and garlic cloves. Stir to combine. Return to the oven, covered, and continue braising for 45 to 60 minutes more until the vegetables are tender and the beef is very tender.
Remove from the oven and discard the rosemary sprig and bay leaves. Taste and adjust seasoning with salt and pepper as needed. Let the braised beef and vegetables cool slightly while you prepare the pastry topping.
Preheat your oven to 400°F. Transfer the beef braising mixture to a 9x13-inch baking dish or appropriate shallow baking vessel large enough to hold the filling.
Lay the thawed puff pastry sheets over the baking dish, overlapping as needed to cover the filling completely. Trim excess pastry if needed. In a small bowl, whisk together the beaten egg and water to make an egg wash.
Brush the egg wash evenly over the puff pastry surface. Place the assembled pie on a baking sheet to catch any drips.
Bake at 400°F for 25 to 30 minutes until the puff pastry is puffed and deep golden brown. The pastry should be crispy and well-risen.
Allow the pot pie to rest for 5 to 10 minutes before serving. Spoon portions into bowls, making sure to break the pastry crust and include both the braised beef, vegetables, and rich gravy.
