Tender Beef Pot Pie W Thyme and Pepper Pastry
Indulge in the ultimate comfort food with this Tender Beef Pot Pie with Thyme and Pepper Pastry—a hearty dish brimming with rich flavors and rustic charm. Succulent chunks of beef chuck are slow-cooked with a medley of classic vegetables, aromatic garlic, and a splash of red wine for a deeply savory filling. The crowning glory is a buttery puff pastry infused with fresh thyme and a peppery kick, baked to golden, flaky perfection. Perfect for cozy family dinners or special occasions, this pot pie is both a visual delight and a culinary masterpiece. With just 20 minutes of prep time and an irresistible aroma filling your kitchen, it’s a recipe you’ll want to revisit all season long. Serve straight out of the oven for a heartwarming meal everyone will savor.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 0.5 cups red wine (optional)
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.75 cup frozen peas, thawed
- 1 sheet frozen puff pastry
- 1 egg, beaten
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides, about 2-3 minutes per batch. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes.
Add the minced garlic and stir for 1 minute until fragrant.
Sprinkle 2 tablespoons of flour over the vegetable mixture and stir well, cooking for an additional 2 minutes to remove the raw flour taste.
Gradually add the beef stock and red wine (if using), stirring continuously to create a smooth gravy.
Return the seared beef to the pot and add 1 teaspoon of dried thyme and the bay leaf. Bring the mixture to a simmer.
Cover the pot with a lid and place it in the oven. Cook for 60 minutes, stirring once halfway through for even cooking.
Remove the pot from the oven and stir in the thawed peas. Discard the bay leaf.
Transfer the beef mixture to a deep pie dish or individual ramekins.
Roll out the thawed puff pastry and cut it to fit the top of your dish. Lay the pastry over the filling, pressing down around the edges to seal.
Mix 1 beaten egg with 1 teaspoon of water to make an egg wash. Brush the top of the pastry with the egg wash.
Sprinkle the pastry with fresh thyme leaves and 0.5 teaspoons of freshly ground black pepper for added flavor.
Cut a few small slits in the top of the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Let the pot pie cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.8 g | 347% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 5962 mg | 259% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 24.2 g | ||
| Protein | 166.4 g | 333% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 322 mg | 25% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 3699 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
