Puff Pastry Roast Beef Pot Pies

Puff pastry is the topping in these flaky and delicious homemade roast beef and vegetable pot pies that are great for cold weeknight dinners.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 834 Calories

Ingredients

• 1 cup milk
• 2 tablespoons butter
• ¼ cup all-purpose flour
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 tablespoon olive oil
• 1 bay leaf
• 2 carrots, diced
• salt and ground black pepper to taste
• 1 onion, diced
• 1 clove garlic, crushed
• 1 sprig fresh rosemary
• ½ cup frozen peas
• 1 rib celery, diced
• 2 cups cubed beef stew meat
• 2 yellow potatoes, peeled and diced
• 3 cups low-sodium beef stock

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.

Step 3

Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.

Step 4

Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.

Step 5

Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.

Step 6

Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.