This beef pot pie is perfect cold weather fare – mushrooms, carrots, peas, and tender beef slowly simmer together in a mixture of beef stock and beer until the filling is thickened and all the flavors have married together. I serve it up in one baking dish and top it off with puff pastry which gets all flaky and crusty in the oven. To serve, just break into the crust and scoop out the hot, savory filling and then cut out a piece of the flaky crust to lay on top.
Beef Pot Pie
We are dashing around trying to get all the Christmas stuff done (insert silent scream) and all the while I keep wondering where the heck all the time went this year? It’s such a cliche thing to say, but, seriously, between work, this blog, Feynman, and various trips all over the place this year has gone by in the blink of an eye. It seems one minute ago I was making hot chocolate in January and here I am 12 months later scrambling to get done all those things you’re supposed to get done this time of year.
Of course, most of this lateness and last minute hustle and bustle is due to my ah-mazing skills in procrastination. I’ve taken plenty of time-outs this past week to cook and take walks with Feynman during which all the burning to-dos on my ever-growing list of stuff that ‘must get done’ rattles around in my head. I can’t say I’m that sorry about it – there’s nothing better than taking a long walk in the woods followed by a warm and hearty meal – in this case, beef pot pie.
To-do list be damned.
While I might be looking for shortcuts to help speed up my Christmas preparation I don’t take a lot of shortcuts when it comes to my beef pot pie filling. I never, ever want to risk serving up beef that’s not of the tender melt-in-your-mouth variety. It’s so important to let it all simmer together for a while and for that reason I’m happy to give the filling the time it needs on the stove. On the other hand, I have absolutely no problem whatsoever using a shortcut for the crust. I have my priorities and rolling out from-scratch dough does not rank high on my list. For this beer-spiked beef pot pie, I used frozen puff pastry, although you can easily substitute pre-made pie dough or your own homemade version if you enjoy making your own from scratch.
Some Ingredients You’ll Need for Beef Pot Pie
- Beef chuck
- Frozen peas
- Fresh herbs
- Ale-Style beer
- Beef stock
- Store-bought puff pastry
This is perfect cold weather fare – mushrooms, carrots, peas, and tender beef slowly simmer together in a mixture of beef stock and beer until the filling is thickened and all the flavors have married together. I served it up in one baking dish and topped it off with puff pastry which gets all flaky and crusty in the oven. To serve, just break into the crust and scoop out the savory filling and then cut out a piece of the flaky crust to lay on top.
So if you’ve got all of your Christmas ducks in a row maybe give this one a try over the holiday weekend. Or, if you’re like me busy fighting the procrastination beast all week, go ahead tuck it away for a cold January day when there’s not so much to do.
More Comfort Food RecipesPrint
Beef pot pie is always a wintertime favorite. You definitely want to give the beef time to simmer away so that it’s tender, but feel free to do what I did and take a shortcut on the crust – flaky puff pastry is a perfect topper for this hearty meal.
- 1 tablespoon olive oil
- 1 pound beef chuck, cubed and seasoned all over with salt and pepper
- 1 tablespoon unsalted butter
- 6 ounces sliced baby portabella mushrooms
- 1/2 white onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 tablespoon balsamic vinegar
- 4 large carrots, cut into thick coins
- Leaves from 3 sprigs of thyme
- 1 tablespoon chopped fresh parsley
- 16 ounces beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons heavy cream
- 1 cup frozen peas
- 1 premade 9″ pie crust (allow to come to room temperature)
- In a stockpot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each. Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl.
- In the same pan melt the butter and then add the sliced mushrooms. Stir them around until they start to brown. Next, add the onion, celery, and garlic.
- Stir frequently until the vegetables start to soften.
- Add the flour and stir into the vegetable mixture.
- Add the balsamic vinegar and deglaze the pan by scraping up all the browned bits off the bottom using a wooden spoon or spatula.
- Add the carrots, fresh thyme, and fresh parsley. Add the browned beef into the pot, including all of the juices collected on the plate or bowl.
- Pour in the beef stock, and Worcestershire sauce. Give it all a good stir and then bring the pot to a boil. Once boiling, lower the heat to a simmer and let it all cook together for at least 40-45 minutes or until the sauce has started to thicken (the longer you let it go the thicker the filling will be).
- Note- if you are baking to serve this meal right away, take out the pie crust and allow it to come to room temperature while the mixture is simmering.
- Once the filling has thickened, if you are baking this to serve right away, add the peas and the cream.
- Pour into a 9 inch pie dish that has been lightly sprayed with non stick cooking spray.
- Roll out a partially thawed refrigerated premade 9 inch pie crust. Using a rolling pin, smooth the pie crust out so there is at least 1-2 inches additional crust over the rim of the pie plate.
- Transfer the pie crust and place on top of the filling. Fold in the extra crust around the edge. Crimp the edges of the pie crust with a pinch or a fork depending on your preference.
- Place the baking dish on a baking sheet lined with tin foil or parchment paper as the pie might drip during baking.
- Bake at 400 degrees until the pie is browned on top, about 35-45 minutes. Let it stand for 10 to 15 minutes before serving.
- Category: Dinner
- Cuisine: American
- Calories: 724
- Sugar: 8.1g
- Sodium: 601.4mg
- Fat: 38.7g
- Carbohydrates: 33.3g
- Fiber: 4.1g
- Protein: 58.7g
Keywords: beef pot pie