beef pot pie

Beef Pot Pie I One Lovely LifeCan you believe it’s really fall? (also, can you believe that September is over?!)

This is the only time of the year that I feel sad we live in the desert. I love the magic smell of the autumn air. I love pulling out sweaters, drinking warm cider on a chilly day, and taking drives through the mountains to look at the colors. I hope wherever you live, dear reader, the weather is turning crisp and the leaves on the trees are changing colors.

And, on a chilly day, I hope you decide to eat this homey, hearty beef pot pie for dinner. You won’t regret it.

Beef Pot Pie I One Lovely LifeOne of the reasons I know Michael loves me is that he is trying to eat more mushrooms. One of the reasons Michael knows I love him is that I am trying to eat more beef. It can be concluded, therefore, that this pot pie is nothing but love.

I’m sure you could add different veggies if you prefer–some cooked potato, perhaps, or some green beans. We kept things really simple this time. The filling could also be served simply as beef stew, or you could put it in a baking dish and cover it with mashed potatoes for a sort of shepherd’s pie effect. Personally, I loved this so much that I want to try it all of these ways.

The puff pastry was delicious. I loved the light, flaky topping over the hearty filling. I adored these as individual pot pies, but you could use an 8×8″ pan instead. All I have left to say is that you won’t regret making it, dear reader.

Beef Pot Pie I One Lovely Life

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Beef Pot Pie

  • Yield: 4-6 1x


  • 2 1/2 lbs beef roast, cut into small pieces
  • 1 onion, diced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 8oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 1/2 Tbsp fresh thyme (or 1 1/2tsp dried)
  • 1 Tbsp fresh rosemary, finely minced (or 1 tsp dried)
  • 1/2tsp paprika (smoked or regular)
  • 2c beef broth
  • 1 Tbsp cornstarch
  • 1/4c milk or cream (I used milk)
  • 1/23/4c frozen peas (don’t thaw)
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten
  • olive oil
  • salt and pepper


  1. In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.
  2. Add onion, carrot, and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper.
  3. Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1 1/2 – 2 hours. Shred beef and return to pot.
  4. In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat.
  5. If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
  6. Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don’t cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking.
  7. Bake pies at 350 degrees for 25-30 minutes, or until golden.
  8. Makes 4-6 individual pies or 1 (8″ x 8″) pie.



  1. Ooooo Yum! I think I need you to come to my house and make this…. (Even though your directions make it seem easy enough for me to try on my own. I’d still like you to come to my house!) 🙂

  2. We are having our first cool, rainy days of the season and this is JUST what I need for dinner tomorrow night! Those pictures are seriously making my mouth water. Where could I buy those little individual dishes and are they very expensive? I could make a big one like you said, but the tiny ones are just way cuter. 🙂

    1. Gina, honestly, I think these ones are from Wal-Mart. They’re REALLY affordable and come in lots of different sizes. If you aren’t a Wal-Mart fan, you can find similar ones at Bed, Bath & Beyond (use one of their ubiquitous 20% off or $5 off a $15 purchase coupons) or even Target. They’re just plain white ramekins.

    1. No worries Aly! I usually take two forks and pull it apart. If you’ve cooked it long enough, it should be quite tender and should easily pull apart with the two forks. You can even do it with your fingers if you like, forks just keep things neater. Best of luck!

  3. This dish went over really well with my husband…and he doesn’t like anything!!! Glad I found it, and tried it…thanks

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