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

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

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.

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Ingredients and substitutions

A few notes about the key ingredients …

Stewing beef – stewing beef is a convenient way to start this dish or you could cut up any beef steak or roast into cubes, if you like.

Bottle of beer – lager beer 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 – you’ll need dried thyme oregano and basil or use fresh herbs if you happen to have them on hand. You’ll want to double the amount for fresh herbs.

Beef broth – beef broth is recommended for best flavour or you could use chicken broth if that’s all you have on hand.

Store-bought puff pastry – You’ll need two sheets of puff pastry. I find the pre-rolled sheets are most convenient, if available.

Recipe tips!

  • 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

Making ahead, storing and freezing

This vegetable beef pie is best enjoyed freshly baked, as the crispy puff pastry topping may suffer a bit if made ahead.

Store leftovers in the refrigerator for 2-3 days.

This pie will also freeze well for up to 3 months. You could freeze before or after baking.

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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
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings

Ingredients

  • 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

Topping:

  • 1-2 sheets (400 g) Puff pastry, thawed *see Note 1 below
  • 1 large egg
  • 1 Tablespoon cold water

Instructions
 

  • 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 the remaining 1 Tbsp. oil and brown the remaining beef and remove that to the plate as well.
  • Add the onion and garlic to the pot and cook, stirring, until the onion is softened. Add the 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 the mixture into an 8-inch bottom-diameter cast-iron skillet or baking dish, place on a baking sheet and set aside to cool for at least 15-20 minutes. You don't want to place the puff pastry onto hot filling.
  • Meanwhile, preheat your oven to 425° F. (non convection/not fan-assisted) with the rack in the centre of the oven. If your puff pastry is in a block, roll one block into 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 it into a rectangle and cut shapes from it using a leaf-shaped cookie cutter. When the stew has cooled slightly, lay the rolled pastry sheet over the top. In a small bowl, whisk together the egg with 1 Tbsp. of water and brush this mixture over the puff pastry. if using, place the pastry leaves on top and brush those with the egg wash as well.
  • Place into the oven on top of the baking sheet to catch any bubble-overs and bake for 15 minutes, then lower the oven temperature to 400° F. and bake for an additional 5-10 minutes until golden brown.

Notes

Note 1: You will need 1 sheet of puff pastry for the topping. If desired, you can use a second sheet of puff pastry to cut out shapes to place on top of the pie. I’ve used a leaf-shaped cookie cutter here, but you could use any shape you like.
Be sure to read the notes above this Recipe Card, where I share more detailed tips, variations and substitution suggestions for this recipe!
Cuisine: American
Course: Main Course
Author: Jennifer Maloney
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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