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When the weather turns chilly, and you find yourself yearning for a dish that envelops you in warmth and satisfaction, there’s nothing quite like a homemade beef pot pie. This classic comfort food, with its flaky crust and rich, savory filling, has been a staple in many households for generations. The cozy aroma that fills the kitchen as it bakes is enough to evoke feelings of nostalgia, reminding us of family gatherings and cherished moments spent around the dinner table.

Beef Pot Pie

Looking for a delicious one-pan lunch recipe thats both satisfying and easy to prepare? This vegetarian lunch option is packed with vibrant flavors and fresh ingredients, perfect for a quick meal any day of the week. Enjoy the convenience of minimal cleanup while your taste buds celebrate the delightful combinations of spices and textures in this afterka-inspired dish. OnePanLunch VegetarianRecipes HealthyEating MealPrep EasyRecipes Foodie LunchIdeas
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Ingredients
  

1 lb (450g) beef chuck, cut into 1-inch cubes

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 ribs celery, diced

1 cup green peas (fresh or frozen)

4 medium Yukon Gold potatoes, diced

4 cups beef broth

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

1/4 cup all-purpose flour

1 cup heavy cream

2 sheets of puff pastry, thawed

1 egg, beaten (for egg wash)

Instructions
 

Brown the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Sear the meat until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

    Sauté Vegetables: In the same pot, add the diced onions, garlic, carrots, and celery. Cook for about 5 minutes until the onions are translucent.

      Build the Stew: Sprinkle the flour over the vegetables and stir well to combine. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, rosemary, and return the beef to the pot. Bring to a simmer and cook for about 20 minutes.

        Add Potatoes and Peas: Stir in the diced potatoes and green peas. Reduce heat to low, cover, and let simmer for another 25-30 minutes, until the beef is tender and the stew has thickened. Stir in the heavy cream and season to taste with additional salt and pepper.

          Prepare the Pastry: Preheat your oven to 400°F (200°C). Transfer the beef filling into a large oven-safe baking dish. Roll out the puff pastry and drape it over the filling, trimming any excess dough. Press the edges to seal and cut a few slits in the top to allow steam to escape.

            Egg Wash: Brush the top of the pastry with the beaten egg for a golden finish.

              Bake: Place the pot pie in the preheated oven and bake for about 25-30 minutes, or until the pastry is golden brown and puffed.

                Serve: Let the pot pie cool for a few minutes before serving. Enjoy your delightful beef pot pie filled with hearty flavors!

                  Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 6