A quick, easy beef pot pie with puff pastry, this Beer-Braised Beef and Vegetable Pot Pie features beer-braised beef, potatoes, carrots and a puff pastry topping.
I’m not a huge beer drinker, but I do love to cook with it! This beer-braised beef pie is a favourite, for a quick and easy meal. The beef doesn’t need to braise too long and then 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.
Cook’s Notes for Beer-Braised Beef and Vegetable Pot Pie
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.
Beer-Braised Beef and Vegetable Pot Pie
- 2 Tbsp. 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
- 1/2 tsp. each thyme oregano and basil
- 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.
*Stew can be made ahead and refrigerated. Allow to come to room temperature before baking.