Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry.
- 1.5 kg (3lbs) chuck steak sliced into 2cm/1 inch chunks
- 2 onions finely chopped
- 4 celery sticks finely chopped
- 2 carrots peeled and finely chopped
- 1 sprigs fresh rosemary
- 4 garlic cloves crushed/minced
- 2 tbsp flour
- 400 g (14oz) chopped tomatoes
- 2 cups beef stock
- 2 tsp mustard
- 1 tsp sugar
- salt and pepper to taste
For the pie
400 g (14oz) frozen puff pastry thawed
1 egg beaten
- Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
- Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
- In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
- Stir the flour into the vegetables then add the meat back into the pot and combine.
- Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
- Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
- Preheat the oven to 180°C/350°F.
- Transfer the stew to a deep casserole dish. If there’s a lot of sauce, feel free to only use half of it.
- Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
- Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
- Remove from the oven, allow to rest for 10 minutes then serve.
Article and Image Credit: simply-delicious-food.com