Hearty Beef Puff Pie

 This Beef Puff Pie recipe has been a family favorite for many years now. Beef & veggies simmered in a secret ingredient then encased in a puff pastry crust. ABSOLUTELY DELICIOUS!! 

Click here to go to the updated version of this recipe with better pictures!

BeefPuffPie-048

This is the original post & recipe, with old pictures, but I reshot & re-blogged it in 2015 to celebrate my 5 year blogging anniversary. The recipe is the same, the newer version just has better photos.

Beef Puff Pie

Beef Puff Pie has became a regular item in our menu, and a favorite meal. The flavor is unbeatable & it makes a hearty one dish meal.  I have been making this now for many years, and it’s definitely a family favorite.  Even my little ones gobble it up! The filling ingredients simmer together on the stove top, creating a delicious flavor profile. Then – it’s baked with cheese inside of a light & airy puff pasty crust.  Oh. my. goodness.  You’re taste buds are going to go nuts for this one, I promise you!

 

Beef Puff Pie

 

Beef Puff Pie

Preheat the oven to 375.  In a large skillet, combine the beef, carrots, onion, celery, garlic, & potato – cook over medium-high, breaking up the meat, until the beef is cooked through. Drain the grease if desired (I desire).

 

Add the beer into the mixture, & cook over medium heat for 15 minutes.  Turn off the heat, & add the cheese, salt, & pepper.

On a lightly floured surface, roll 1 puff pastry into a 12 inch round.  Place in a deep dish pie plate or oven safe skillet.  Roll the remaining puff pastry sheet into an 11 inch round.  Using a slotted spoon, transfer the meat & veggie mixture into the pie dish.  Lightly brush the edge of the crust with the egg wash, then place the second sheet on top.  Press the edges to seal, trimming if need be.

Place the pie on a baking sheet, & brush with the remaining egg wash.  Cut an X into the top…you know, to mark the treasure while letting the steam escape.

Bake for 15 minutes.  Place a tinfoil ‘tent’ on top to keep the crust from getting to dark, & bake for an additional 30 minutes.  Transfer to a wire rack & let cool for 10 minutes before slicing.

Beef Puff Pie

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Hearty Beef Puff Pie
 
Ingredients
  • 2 pounds ground chuck
  • 2 carrots, cut into ¼ inch cubes
  • 1 large onion, cut into ¼ inch cubes
  • 2 stalks celery, sliced
  • 5 large garlic cloves, minced
  • 1 large baking potato, peeled & cut into ¼ inch cubes
  • ½ cup dark beer, like Guinness (the alcohol cooks out, and it gives this such a delicious flavor. If you wish to not add beer, use ¼ cup beef broth & ¼ cup steak sauce…but the beer will produce a tastier result)
  • 8 ounces sharp cheddar cheese, shredded
  • salt & pepper (to taste)
  • 2 sheets frozen puff pastry, thawed but cold
  • 1 large egg yolk + 1 tablespoon water
Instructions
  1. Preheat the oven to 375. In a large skillet, combine the beef, carrots, onion, celery, garlic, & potato – cook over medium-high, breaking up the meat, until the beef is cooked through. Drain the grease if desired (I desire).
  2. Add the beer into the mixture, & cook over medium heat for 15 minutes. Turn off the heat, & add the cheese, salt, & pepper.
  3. On a lightly floured surface, roll 1 puff pastry into a 12 inch round. Place in a deep dish pie plate or oven safe skillet. Roll the remaining puff pastry sheet into an 11 inch round. Using a slotted spoon, transfer the meat & veggie mixture into the pie dish. Lightly brush the edge of the crust with the egg wash, then place the second sheet on top. Press the edges to seal, trimming if need be.
  4. Place the pie on a baking sheet, & brush with the remaining egg wash. Cut an X into the top…you know, to mark the treasure while letting the steam escape.
  5. Bake for 15 minutes. Place a tinfoil ‘tent’ on top to keep the crust from getting to dark, & bake for an additional 30 minutes. Transfer to a wire rack & let cool for 10 minutes before slicing.