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Braised Beef Pot Pie with a Puff Pastry Crust

Tuscan Beef Pot Pie

  • Author: RebeccaBlackwell
  • Total Time: 40 minutes
  • Yield: 4-6 servings


  • About 4 cups Tuscan Braised Beef, shredded (approximately 1& 1/2 lbs)
  • About 2& 1/2 cups of sauce from Tuscan Braised Beef
  • 16 oz bag frozen peas and carrots
  • 1 sheet puff pastry, thawed according to package instructions
  • 1 large egg


  1. Heat oven to 425 degrees.
  2. In a large bowl, mix the shredded beef, sauce, and frozen peas and carrots. Scoop the mixture into a 9-inch square baking dish.
  3. 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.
  4. In a small bowl, whisk the egg with 1 tbsp cold water. Brush over the top of the crust.
  5. 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.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Beef