Pioneer Woman Beef Pot Pies

Pioneer Woman Beef Pot Pies are made with beef stew meat, carrots, celery, shallots, mushrooms, and a flaky puff pastry crust. This easy beef pot pie recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.

For individual pies: Divide the filling into smaller oven-safe dishes, cover each with puff pastry, and bake for perfect single servings!

Ingredients Needed:

• 4 tablespoons (½ stick) butter
• 2 tablespoons olive oil
• 2 pounds beef stew meat (sirloin cut into cubes)
• 1½ cups diced carrots (½-inch dice)
• 1½ cups diced celery (½-inch dice)
• 2 shallots, minced
• 1 teaspoon Dijon mustard
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour, plus more for flouring
• 1 pound cremini or white button mushrooms
• ½ cup red wine
• ½ can beef broth
• Kosher salt and freshly ground black pepper, to taste
• 2 bay leaves
• 2 sprigs fresh thyme
• Three 17.3-ounce packages of frozen puff pastry (such as Pepperidge Farm), thawed
• 4 slices crisp-cooked bacon, chopped
• 1 tablespoon chopped fresh parsley
• 1 large egg
• 1 tablespoon water (for egg wash)

How To Make Beef Pot Pies:

1. Sear the Meat: Melt the butter with olive oil in a heavy pot over medium-high heat. Sear the beef stew meat in batches, cooking each batch for 4-5 minutes until browned. Remove the meat and set it aside on a plate.
2. Cook the Vegetables: In the same pot, add the diced carrots, celery, and minced shallots. Sauté for about 5 minutes until the vegetables start to soften. Add the Dijon mustard, minced garlic, and 1 tablespoon of flour, stirring for 1 minute.
3. Add the Mushrooms and Liquids: Stir in the mushrooms and cook for 2 minutes. Pour in the red wine, beef broth, and 1 cup water. Add salt, pepper, bay leaves, and thyme. Bring the mixture to a boil.
4. Simmer the Stew: Return the browned beef to the pot. Reduce the heat to low, cover, and simmer for 30-45 minutes until the beef is tender.
5. Thicken the Stew: After 45 minutes, mix the remaining 2 tablespoons of flour with a little water, then pour it into the stew to thicken. Cook for another 10 minutes. Remove from heat and allow the stew to cool completely.
6. Prepare the Puff Pastry: Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the puff pastry sheets to remove any creases. Using an oven-safe skillet (6 to 8 inches), cut a circle from the pastry that is ½ inch larger than the skillet.
7. Assemble the Pot Pies: Divide the cooled beef mixture among six oven-safe skillets. Sprinkle each with chopped bacon and parsley. Place the puff pastry circle on top of each skillet, pressing the edges to seal.
8. Add Egg Wash and Bake: In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of each pastry with the egg wash. Bake for 20-25 minutes until the pastry is puffed and golden brown.

Recipe Tips

• Sear the meat in batches: To get a good brown crust on the beef, sear it in batches so the pieces don’t overcrowd the pot.
• Let the filling cool before adding pastry: Allow the filling to cool completely before placing the puff pastry on top, preventing it from getting soggy.
• Cut pastry slightly larger than the dish: When cutting the puff pastry, make sure it’s slightly larger than the skillet to account for shrinkage while baking.
• Thicken the stew properly: Mixing flour with water before adding it to the stew ensures that there are no lumps and that the sauce thickens smoothly.

How To Store & Reheat Leftovers

Storing in the Fridge: Store any leftover beef pot pies in the fridge, covered, for up to 3 days.

Reheating: To reheat, place the pie in a preheated oven at 350°F (175°C) and bake for about 15-20 minutes until heated through. Cover the edges of the puff pastry with foil if they start to over-brown.

Nutrition Facts

• Calories: 1833
• Total Fat: 121g
• Saturated Fat: 35g
• Carbohydrates: 126g
• Dietary Fiber: 7g
• Sugar: 7g
• Protein: 59g
• Cholesterol: 159mg
• Sodium: 1523mg

Try More Pioneer Woman Recipes:

• Hawaiian Roast Beef Sliders
• Corned Beef Hash
• Vegetable Beef Soup
• Beef Pies

Pioneer Woman Beef Pot Pies

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: B Beef Pot Pies

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 10 minutesRest time: minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:1833 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Beef Pot Pies are made with beef stew meat, carrots, celery, shallots, mushrooms, and a flaky puff pastry crust. This easy beef pot pie recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.

Ingredients

• 4 tablespoons (½ stick) butter
• 2 tablespoons olive oil
• 2 pounds beef stew meat (sirloin cut into cubes)
• 1½ cups diced carrots (½-inch dice)
• 1½ cups diced celery (½-inch dice)
• 2 shallots, minced
• 1 teaspoon Dijon mustard
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour, plus more for flouring
• 1 pound cremini or white button mushrooms
• ½ cup red wine
• ½ can beef broth
• Kosher salt and freshly ground black pepper, to taste
• 2 bay leaves
• 2 sprigs fresh thyme
• Three 17.3-ounce packages of frozen puff pastry (such as Pepperidge Farm), thawed
• 4 slices crisp-cooked bacon, chopped
• 1 tablespoon chopped fresh parsley
• 1 large egg
• 1 tablespoon water (for egg wash)

Instructions

1. Sear the Meat: Melt the butter with olive oil in a heavy pot over medium-high heat. Sear the beef stew meat in batches, cooking each batch for 4-5 minutes until browned. Remove the meat and set it aside on a plate.
2. Cook the Vegetables: In the same pot, add the diced carrots, celery, and minced shallots. Sauté for about 5 minutes until the vegetables start to soften. Add the Dijon mustard, minced garlic, and 1 tablespoon of flour, stirring for 1 minute.
3. Add the Mushrooms and Liquids: Stir in the mushrooms and cook for 2 minutes. Pour in the red wine, beef broth, and 1 cup water. Add salt, pepper, bay leaves, and thyme. Bring the mixture to a boil.
4. Simmer the Stew: Return the browned beef to the pot. Reduce the heat to low, cover, and simmer for 30-45 minutes until the beef is tender.
5. Thicken the Stew: After 45 minutes, mix the remaining 2 tablespoons of flour with a little water, then pour it into the stew to thicken. Cook for another 10 minutes. Remove from heat and allow the stew to cool completely.
6. Prepare the Puff Pastry: Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the puff pastry sheets to remove any creases. Using an oven-safe skillet (6 to 8 inches), cut a circle from the pastry that is ½ inch larger than the skillet.
7. Assemble the Pot Pies: Divide the cooled beef mixture among six oven-safe skillets. Sprinkle each with chopped bacon and parsley. Place the puff pastry circle on top of each skillet, pressing the edges to seal.
8. Add Egg Wash and Bake: In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of each pastry with the egg wash. Bake for 20-25 minutes until the pastry is puffed and golden brown.

Notes

• Sear the meat in batches: To get a good brown crust on the beef, sear it in batches so the pieces don’t overcrowd the pot.
• Let the filling cool before adding pastry: Allow the filling to cool completely before placing the puff pastry on top, preventing it from getting soggy.
• Cut pastry slightly larger than the dish: When cutting the puff pastry, make sure it’s slightly larger than the skillet to account for shrinkage while baking.
• Thicken the stew properly: Mixing flour with water before adding it to the stew ensures that there are no lumps and that the sauce thickens smoothly.

Keywords:Pioneer Woman Beef Pot Pies