This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.

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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

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

  • 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.

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

Nutrition Facts

834 calories; protein 30.3g; carbohydrates 59.7g; fat 52.4g; cholesterol 75.8mg; sodium 423.6mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2018
In step 5, it says to cover the stew with the puff pastry, then cover that with foil. Is that correct? How can the pastry rise and brown if covered by foil? Read More
(1)

Most helpful critical review

Rating: 3 stars
01/13/2020
Too much liquid. Had a great flavor. Didn't use aluminum foil. If make it again I would use less broth. Read More
(1)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/18/2017
Made it as one large pie in a cast iron skillet, not sure if I didn't give it time to reduce, but it was very "soupy" as far as the filling. will try again, maybe with less beef stock. Read More
(1)
Rating: 3 stars
01/13/2020
Too much liquid. Had a great flavor. Didn't use aluminum foil. If make it again I would use less broth. Read More
(1)
Rating: 3 stars
01/12/2017
It was okay. I used red wine instead of beef broth. Next time I will not use the potatoes and will add mushrooms instead. The simmering time and baking time was too long. I think just the 45 minute baking time was enough to keep the beef tender. Read More
(1)
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Rating: 3 stars
01/12/2017
It was tasty, but it took way longer than 45 minutes to cook the pastry on top. The beef was not tender, other than that it tasted good, just wanted tender beef. Read More
(1)
Rating: 4 stars
12/19/2018
In step 5, it says to cover the stew with the puff pastry, then cover that with foil. Is that correct? How can the pastry rise and brown if covered by foil? Read More
(1)
Rating: 3 stars
01/04/2021
Everything was good but the puff pastry was doughy. The aluminum was not a good idea. I put them on a baking sheet and recooked them. They cooked properly Read More
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