| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- 2 pounds beef stew meat (sirloin cut into cubes)
- 1 1/2 cups diced carrots (1/2-inch dice)
- 1 1/2 cups diced celery (1/2-inch dice)
- 2 shallots, minced
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour, plus more for flouring
- 1 pound cremini or white button mushrooms
- 1/2 cup red wine
- 1/2 can beef broth
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 2 sprigs fresh thyme
- Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
- 4 slices crisp-cooked bacon, chopped
- 1 tablespoon chopped fresh parsley
- 1 large egg
Instructions
- Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
- Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
- After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
- Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
- Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1833 |
| Total Fat | 121 g |
| Saturated Fat | 35 g |
| Carbohydrates | 126 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 59 g |
| Cholesterol | 159 mg |
| Sodium | 1523 mg |
Reviews
Can these be made and ahead to freeze for later?
This was delicious! I made it in a 13X 9 pan and used beef stock in place of the water.
Wonderful thank you so much. We all loved it. Love you… ❣️
Great flavor!!! I used Ree’s homemade pie crust instead. The liquid was a little runny for me so I am going to try cornstarch next time. Will definitely make this a regular.
Husband loved this. Used the leftover beef & gravy from Ree’s Perfect Pot roast recipe. Added fresh vegetables cut to bite size. Absolutely delicious!
How much is “half can beef broth”? I only use broth/stock that comes in the 32 oz cartons so not familiar with the standard size can of stock/broth.
This is the best pot pie recipe I’ve ever had!
Best beef pot pie filling I have ever tasted. I used pre made pie crust top and bottom and made a full sized pie. Turned out perfect!
Came out great and really yummy! Didn’t change anything.
This is always great. I’ve made it both with beef and venison. Both turn out delicious. I’ve also used a frozen pie crust on a big skillet instead of the puff pastry for a quicker option.