Falling-apart tender braised beef that’s been slow simmered with wine and vegetables then baked under a puff pastry crust.
Braised Beef Pot Pie with a Puff Pastry Crust
The filling is nothing more than Tuscan Braised Beef with some peas and carrots mixed in. Tuscan Braised Beef is a homey, delicious meal in and of itself that I like to serve over Mascarpone Mashed Potatoes. It's seriously yum and makes a fantastic pot pie filling.
It also takes about 4 hours to cook in the oven, at which point the chuck roast will be falling apart tender and the sauce will be thick and rich. You can certainly make it just for this pot pie. But, why not get two meals for the price of one?
Tuscan Braised Beef will make plenty for a family of four. If you're cooking for two or three people, make it for dinner one night and save the leftovers for this pot pie.
If you're cooking for a family of four or more, simply cook more Tuscan Braised Beef, ensuring that you'll have enough for dinner one night and enough leftovers for pot pie later in the week.
- Heat oven to 425 degrees.
- In a large bowl, mix the shredded beef, sauce, and frozen peas and carrots. Scoop the mixture into a 9-inch square baking dish.
- Unfold the sheet of puff pastry and use a rolling pin to gently roll it to a size that will fit over the pan with a bit of pastry hanging over the edges. Lay the pastry over the pan so that it covers the filling. Using a sharp knife, cut 5 slits in the top of the pastry for steam vents.
- In a small bowl, whisk the egg with 1 tablespoon cold water. Brush over the top of the crust.
- Bake the pot pie until the puff pastry is a rich golden brown and you can see the filing bubbling through the steam vents, about 30 minutes.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g