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Beef pot pie with tender chunks of beef and vegetables in a savory gravy under flaky pastry is pure comfort. This protein-rich family dinner is hearty, warming, and perfect for chilly nights.
Preheat your oven to 400°F. Dry the beef with paper towels, then cut into 1-inch cubes for even cooking.
Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, about 2 minutes per side, to develop flavor without crowding.
Lower heat to medium. Add butter, then sauté diced onions, carrots, and celery for 5 minutes until softened but not browned.
Stir in flour, coating the vegetables evenly, and cook for 2 minutes to remove raw flour taste. Gradually whisk in beef broth to create a smooth gravy.
Return beef to the pot, add potatoes, salt, pepper, and thyme. Simmer on low for 35 minutes, covered, until beef is fork-tender.
Stir in peas and parsley, adjust seasoning, and transfer filling to a 9-inch pie dish. Roll puff pastry over the top, trimming and sealing edges.
Beat egg and brush over pastry for sheen. Cut a few slits to vent steam.
Bake at 400°F for 30 minutes, or until pastry is golden brown and crisp. Let rest for 10 minutes before serving for best texture.
