A quick, easy beef and vegetable pot pie, made with store-bought puff pastry, and filled with beer-braised beef, potatoes, carrots.

Skillet Beer-Braised Beef and Vegetable Pot Pie with Puff Pastry Topping

Why I love this beef pot pie

This beef pot pie is a family favourite and a quick and easy meal. Store-bought puff pastry makes it super easy and the fact that the beef doesn’t need to braise too long makes it quick. Just a quick trip to the oven and this hearty one-skillet meal is ready.

You can make the filling ahead and refrigerate, then just allow to come to room temperature, put it in the skillet, top with the puff pastry and bake. The 25-30 minutes in the oven to cook the pastry is the perfect amount of time to re-heat the filling, too. As for the pastry, I use store-bought. I use the extra to add some cut-outs on top, just to pretty it up a bit.

Ingredients and Subsitutions

  • Stewing beef – stewing beef is convenient, but you could cut up a steak or roast into cubes, if you like.
  • Bottle of beer – lager is recommended, but any beer will work here. If you don’t want to use the beer, simply replace it with more beef broth.
  • Dried Spices – Thyme oregano and basil, or use fresh if you happen to have on hand. You’ll want to double the amount for fresh herbs.
  • Beef broth – or you could use chicken broth if that’s all you have on hand.
  • 2 sheets store-bought Puff pastry – the pre-rolled sheets are most convenient if available.

Cook’s Notes

You could cut your puff pastry in a round to fit the pan, but I happen to love the crispy, puffy bits that hang over the edges, so I keep it square.

Feel free to add any vegetables you like to this pie. Mushrooms would also be a nice addition.

Skillet Beer-Braised Beef and Vegetable Pot Pie with a Puff Pastry Topping

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beef and vegetable pot pie with puff pastry crust in cast iron skillet

Get the Recipe: Beef and Vegetable Pot Pie

An easy and delicious beef and vegetable pot pie, with beer-braised beef and vegetables and an easy puff pastry topping.
4.60 stars from 5 ratings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings


  • 2 Tablespoons olive or vegetable oil
  • 1 1/2 lbs. stewing beef
  • 1/2 cup onion, diced
  • 2 cloves garlic, sliced
  • 1/3 cup tomato paste
  • 1 standard bottle beer, lager recommended
  • 1 large carrot, diced
  • 1 large potato, diced
  • Salt and pepper, to taste
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 cup beef broth, divided
  • 1 Tbsp. cornstarch


  • 400 g Puff pastry, 2 blocks or sheets, thawed
  • 1 egg


  • In a large Dutch oven, heat 1 Tbsp. oil over medium-high heat. Add half the beef and cook, turning several times until seared. Remove to a plate. Add remaining 1 Tbsp. oil and brown the remaining beef and remove that to the plate as well.
  • Add onion and garlic to the pot and cook, stirring, until onion is softened. Add tomato paste and cook, stirring, for another minute. Add the beer, carrots and potato and 1/2 cup of the beef broth. Add the browned beef pieces. Stir to combine. Season with salt, pepper and spices. Bring to a boil, then reduce heat and simmer, covered for 30 minutes, or until beef and vegetables are tender.
  • After 30 minutes, combine the remaining 1/2 cup beef broth with the cornstarch and add to the pot. Cook uncovered, stirring, until sauce thickens. Spoon mixture in to an 8-inch cast-iron skillet or baking dish, place on a baking sheet and set aside to cool for 15-20 minutes.
  • Meanwhile, preheat your oven to 425° F. with rack in the centre of the oven. If your puff pastry is in a block, roll one block in to a square large enough to cover the top of your skillet, with a bit hanging over the edges. If desired, with the other sheet, roll into a rectangle and cut shapes from it using a leaf-shaped cookie cutter. When stew has cooled slightly, lay the rolled pastry sheet over top and then, if using, place the pastry leaves on top. In a small bowl, whisk together the egg with 1 Tbsp. of water and brush this mixture over the puff pastry.
  • Place in the oven (on top of the baking sheet) and bake for 15 minutes, then lower the oven temperature to 400° F. and bake for an additional 5-10 minutes until golden brown.
  • *Can be made ahead and refrigerated. Allow to come to room temperature before baking.


Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!
Cuisine: American
Course: Main Course
Serving: 1serving, Calories: 558kcal, Carbohydrates: 29g, Protein: 20g, Fat: 40g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 394mg, Potassium: 443mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1705IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 4mg
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