Description
This Tender Beef Pot Pie recipe features a rich, savory filling with tender beef and hearty vegetables encased in a flaky, golden-brown crust. It’s the ultimate comfort food, perfect for a cozy evening.
Ingredients
2½ cups all purpose flour
1 pinch salt
1 cup butter (chopped up into several chunky pieces)
1/4 cup ice water
1 egg
1 tablespoon olive oil
1 pound sirloin steak (cut into 1-inch cubes)
salt and freshly ground black pepper (to taste)
1 yellow onion (chopped)
3 carrots (chopped)
2 celery ribs (chopped)
4 ounces mushrooms (roughly chopped)
1 tablespoon tomato paste
14 ounces can of beef broth
1½ cups frozen peas
3 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1½ teaspoons dried thyme
Instructions
Make the pie dough: pulse flour and salt in a food processor, then add butter and mix until coarse. With the machine running, add ice water until dough forms, then divide, flatten, wrap, and chill for at least 1 hour.
Preheat oven to 350F. Pat sirloin dry, season, and sear in olive oil in a Dutch oven until browned; set beef aside.
Saut chopped onion, carrots, and celery in the same pot for 5 minutes. Add mushrooms and cook until tender, then stir in tomato paste for 30 seconds.
Deglaze the pot with 1/2 cup beef broth, simmering for 2 minutes. Whisk remaining broth with cornstarch until smooth, then add to the pot with Worcestershire sauce.
Add thyme and seasoning, then return beef to the pot. Cover and bake for 1 hours or until tender. Stir in peas while hot, then let cool to room temperature.
Roll out chilled dough disks on a floured surface. Fit one crust into a pie plate. Spoon the cooled beef mixture into the crust.
Top with the second crust, trim excess, and crimp edges to seal. Cut vents in the top crust. Whisk egg and brush over the crust.
Bake for 25-30 minutes. Let pie cool for 10 minutes before serving.
Notes
Cold Ingredients for Dough: Always use cold butter and ice water when making pie dough. This ensures maximum flakiness.
Don’t Overwork the Dough: Mix the pie dough just until it comes together. Overworking it will result in a tough crust.
Cool the Filling: Allowing the beef filling to cool completely before assembling the pie is crucial for preventing a soggy bottom crust.
Vent the Top Crust: Cutting vents in the top crust is not just decorative; it allows steam to escape during baking, preventing the crust from puffing up unevenly or bursting.
Resting is Key: Always let your pot pie rest for at least 10 minutes after baking. This allows the filling to set slightly, making it easier to serve neat slices.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Cuisine: American