Beef Pie with Flaky Crust (Printable)
Tender beef and vegetables in golden pastry.
# What You'll Need:
→ Flaky Pastry
01 - 2 ½ cups all-purpose flour
02 - 1 tsp salt
03 - 1 cup cold unsalted butter, cubed
04 - ½ cup ice water, plus more as needed
05 - 1 large egg, lightly beaten (for egg wash)
→ Beef Filling
06 - 2 tbsp olive oil
07 - 2 lbs beef chuck, cut into 1-inch cubes
08 - Salt and freshly ground black pepper, to taste
09 - 1 large onion, finely chopped
10 - 2 cloves garlic, minced
11 - 2 medium carrots, diced
12 - 2 celery stalks, diced
13 - 2 tbsp tomato paste
14 - 2 tbsp all-purpose flour
15 - 1 cup beef broth
16 - 1 cup dry red wine (or additional broth)
17 - 1 tsp Worcestershire sauce
18 - 1 tsp fresh thyme leaves or ½ tsp dried thyme
19 - 1 bay leaf
20 - 1 cup frozen peas
# Step-by-step:
01 - Whisk together flour and salt in a large bowl. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide dough in half, form into disks, wrap in plastic, and refrigerate at least 1 hour.
02 - Season beef with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
03 - Add onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
04 - Stir in tomato paste and cook for 1 minute. Sprinkle over flour and cook for another minute while stirring to eliminate raw flour taste.
05 - Return browned beef to pot. Add beef broth, red wine, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until beef is tender.
06 - Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaf. Allow filling to cool to room temperature to prevent soggy crust.
07 - Preheat oven to 400°F. Roll out one pastry disk on a floured surface to fit a 9-inch pie dish. Line dish with pastry and trim excess. Fill with cooled beef mixture.
08 - Roll out second pastry disk and place over filling. Trim, seal, and crimp edges. Cut slits on top for steam vents. Brush with beaten egg.
09 - Place pie on a baking sheet and bake for 40 to 45 minutes until the crust is golden brown. Let rest for 15 minutes before slicing and serving.
# Expert Advice:
01 -
- The beef becomes so tender it melts, and the gravy tastes like it's been simmering for days, not hours.
- That first crack of the golden crust at the table never gets old, and it's impressive enough to serve to people you want to impress.
02 -
- Don't skip the cooling step for the filling; I learned this the hard way when I filled a warm pie and ended up with a soggy, sad crust.
- Your pastry dough should feel cool and slightly shaggy when it comes together; if it's warm or smooth, you've overworked it and flakiness is lost.
03 -
- Make the pastry dough a day ahead; overnight resting in the fridge makes it even more relaxed and flaky.
- Use a baking sheet under the pie dish to catch any drips and ensure the bottom crust gets enough heat to cook through.