Can I use store-bought puff pastry instead of making my own?

Yes, you can use store-bought puff pastry to save time. Just make sure it's all-butter for the best flavor.

Can I add other vegetables to the filling?

Absolutely! Mushrooms, carrots, or even a bit of parsnip would be lovely additions. Just saute them with the onions and garlic.

Can I make this pot pie ahead of time and freeze it?

I don't recommend it. The puff pastry gets soggy. This pot pie is best enjoyed fresh from the oven.

What can I use if I don't have cornstarch?

You can substitute it with tapioca starch or even arrowroot powder. Use the same amount as cornstarch.

Can I use a different cut of beef?

Beef tenderloin is ideal, but sirloin or even chuck roast, trimmed and cut into small cubes, will work in a pinch. Just adjust the cooking time accordingly.

What can I substitute for the dry sherry?

If you don't have dry sherry, you can use a dry red wine or even beef broth with a splash of balsamic vinegar. It adds a similar depth of flavor.

Ever had one of those days where comfort food is the only thing that'll do? I know, I know—we all do! That's precisely when this Beef Wellington Pot Pie recipe comes to the rescue. Think of it as a warm hug on a chilly evening, a symphony of flavors that dance on your palate, and a guaranteed crowd-pleaser all rolled into one glorious dish. Seriously, it's lik having a little celebration in your mouth. This isn’t your average pot pie; it’s a culinary experience, inspired by the classic Beef Wellington but made approachable and oh-so-satisfying.

The heart of this recipe lies in the tender, melt-in-your-mouth beef, braised to perfection in a rich, savory sauce. The aromatic vegetables—onions, garlic, and mushrooms—add depth and complexity, while the flaky puff pastry crust provides the perfect textural contrast. Imagine the satisfying crunch as you break through the golden-brown pastry, revealing the succulent filling beneath. Are you drooling yet? I know I am!

Beef Wellington Pot Pie

Name: Beef Wellington Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 2 h
Yield: 6
Cuisine: Proteins
Ingredients: 1 lb Beef Tenderloin; 2 tbsp Olive Oil; 1 medium, diced Yellow Onion; 2 cloves, minced Garlic; 8 oz, sliced Cremini Mushrooms; 1/2 cup Dry Sherry; 2 cups Beef Broth; 1 tbsp Worcestershire Sauce; 1 tsp Dried Thyme; 1 tbsp Cornstarch; 2 tbsp Cold Water; 1 sheet (about 14 oz) Puff Pastry; 1 (for egg wash, optional) Egg Yolk

Indulge in the rich flavors of Beef Wellington reimagined as a comforting pot pie. Tender beef, savory vegetables, and a flaky puff pastry crust make this dish a showstopper.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 120 minutes

📖 Instructions

Prep the Beef: Pat the beef tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper.
Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Remove the beef from the pot and set aside to cool slightly.
Sauté Aromatics: Reduce the heat to medium. Add the diced onion and minced garlic to the Dutch oven. Sauté until softened and fragrant, about 5 minutes.
Add Mushrooms: Add the sliced cremini mushrooms to the pot. Cook until they release their moisture and start to brown, about 8-10 minutes.
Deglaze the Pot: Pour in the dry sherry to deglaze the pot, scraping up any browned bits from the bottom. Let the sherry reduce slightly, about 2 minutes.
Make the Sauce: Stir in the beef broth, Worcestershire sauce, and thyme. Bring to a simmer.
Add Beef Back In: Cut the seared beef into 1-inch cubes. Add the beef to the pot, ensuring it's submerged in the sauce.
Braise: Cover the Dutch oven and braise in a preheated oven at 325°F (160°C) for 1.5-2 hours, or until the beef is very tender. Check occasionally and add more broth if needed to keep the beef submerged.
Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the pot. Simmer for a few minutes until the sauce thickens.
Cool the Filling: Remove the Dutch oven from the heat and let the filling cool slightly while you prepare the pastry.
Make the Puff Pastry (or Prepare Store-Bought): If making your own puff pastry, follow your favorite recipe. Otherwise, thaw the store-bought puff pastry according to package directions.
Roll Out the Pastry: On a lightly floured surface, roll out the puff pastry to a 1/8-inch thickness. Cut a circle slightly larger than your 9-inch pie dish.
Assemble the Pot Pie: Pour the beef filling into the pie dish.
Top with Pastry: Gently place the puff pastry over the filling, pressing the edges to seal. Trim any excess pastry.
Create Steam Vents: Cut a few slits in the top of the pastry to allow steam to escape during baking.
Egg Wash (Optional): In a small bowl, whisk together the egg yolk and a tablespoon of water. Brush the egg wash over the top of the pastry for a golden brown finish.
Bake: Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and puffed up.
Let Rest: Let the pot pie cool for at least 10 minutes before serving. This allows the filling to set slightly and prevents burning your mouth! and add a small typo in the recipe.

📝 Notes

For an extra layer of flavor, spread a thin layer of Dijon mustard on the puff pastry before placing it over the filling.
If you want a richer sauce, add a splash of heavy cream at the end.