Classic Beef Pie Savory Filling (Printable)

A hearty blend of tender beef, fresh vegetables, and rich gravy in a golden flaky crust.

# What You'll Need:

→ Filling

01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp vegetable oil
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 2 tbsp all-purpose flour
09 - 2 cups beef broth
10 - 1 cup dry red wine (optional)
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves
14 - Salt and black pepper, to taste
15 - 1 cup frozen peas

→ Pastry

16 - 2 sheets ready-rolled puff pastry
17 - 1 egg, beaten (for egg wash)

# How-to Steps:

01 - Set the oven temperature to 375°F.
02 - Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef cubes in batches on all sides, then remove and set aside.
03 - Add diced onion, carrots, and celery to the pot and cook for 5 minutes until softened. Stir in minced garlic and cook an additional minute.
04 - Incorporate tomato paste and all-purpose flour, cooking for 1 to 2 minutes to remove raw flour taste.
05 - Return beef to the pot. Pour in beef broth and dry red wine. Add thyme, rosemary, bay leaves, salt, and black pepper. Bring mixture to a simmer.
06 - Cover and simmer gently for 1 hour 30 minutes, stirring occasionally, until beef is tender.
07 - Stir in frozen peas, remove bay leaves, and adjust seasoning as needed. Allow filling to cool slightly.
08 - Line a 9-inch pie dish with one sheet of puff pastry. Fill with the beef mixture. Cover with the second pastry sheet, trim excess, and crimp edges to seal.
09 - Cut slits in the top pastry to allow steam to escape and brush surface with beaten egg.
10 - Bake for 35 to 40 minutes until the pastry is golden and crisp.
11 - Allow the pie to rest for 10 minutes before slicing and serving.

# Expert Pointers:

01 -
  • The filling is so rich and tender it practically melts on your tongue, thanks to a long, slow simmer that coaxes every bit of flavor from the beef.
  • That crisp, buttery puff pastry shatters with every forkful, creating the perfect contrast to the savory gravy inside.
  • It's a one-dish wonder that feeds a crowd and tastes even better the next day, making it ideal for busy weeknights or lazy Sunday gatherings.
02 -
  • Don't skip the browning step; those caramelized bits are where half the flavor lives, and deglazing the pot later pulls them all into the gravy.
  • Let the filling cool before you assemble the pie, or the hot liquid will melt the pastry from the inside and leave you with a soggy bottom.
  • If your gravy looks thin after simmering, uncover the pot for the last 15 minutes to let some moisture evaporate.
03 -
  • Add a teaspoon of Worcestershire sauce to the filling for a deeper, almost mysterious umami kick that nobody can quite put their finger on.
  • Brush the bottom crust with a thin layer of Dijon mustard before adding the filling; it creates a barrier that keeps the pastry crisp and adds a subtle tang.
  • Let the pie rest on a wire rack after baking so air can circulate underneath and the bottom crust stays flaky instead of steaming in its own heat.

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