Name: Pot Roast Pie
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1 pie (8 servings)
Cuisine: Comfort Food
Ingredients: 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes; 2 tablespoons olive oil; Salt and pepper to taste; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and chopped; 2 stalks celery, chopped; 1 cup beef broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon paprika; 1 sheet of store-bought puff pastry, thawed; 1 egg, beaten (for egg wash)

Instructions

Preheat the oven to 350°F (175°C).
Season the beef cubes with salt and pepper.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef on all sides in batches to avoid overcrowding the pan. Remove the beef and set aside.
In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the carrots and celery, and cook for a few more minutes until slightly softened.
Add the beef back to the pot. Pour in the beef broth and add the tomato paste, thyme, rosemary, and paprika. Stir well to combine.
Bring the mixture to a simmer, then cover the pot with a lid and transfer to the oven. Cook for about 2 hours, or until the beef is fork-tender.
Once the beef is done cooking, increase the oven temperature to 400°F (200°C).
Transfer the beef mixture to a deep pie dish.
Roll out the puff pastry sheet on a floured surface to fit the size of the pie dish. Place the pastry over the beef mixture, tucking in any excess around the edges.
Brush the pastry with the beaten egg to create a golden finish.
Using a sharp knife, make a few small slits in the pastry to allow steam to escape during baking.
Bake the Pot Roast Pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.

Ingredients

Instructions

Nutrition Facts