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Farm Vegetable Beef Pot Pie Recipe


  • Olive oil
  • Butter
  • 2 lb stew beef or top round, cut into ¾” pieces
  • 1 clove garlic, chopped
  • 1 large onion, cut into wedges
  • ¼ cup flour
  • 1 cup red wine
  • 3 cup beef stock
  • 3 native carrots, cut into thick slices
  • 2 native parsnip, thick slices
  • 1 ½ cup native butternut squash, 1” chunks
  • 2 native potatoes, cut into 1” chunks
  • 2 sprigs rosemary
  • 1 small cluster fresh thyme
  • 1 sheet frozen puff pastry, thawed

Servings:  4-6


  1. Preheat the oven to 325, and heat a large Dutch oven over high heat on the stove.
  2. Add a small amount each of butter and olive oil, and add the meat in a single layer (batches if necessary).
  3. Season with kosher salt and pepper, and sear over high heat until well-browned all over –approx. 10 minutes (do not overcrowd the pan…the meat will steam instead of sear).
  4. Add the garlic and onion, and cook a few minutes until the onion caramelized a bit.
  5. Stir in the flour and cook another minute before adding the red wine.
  6. Whisk in the wine to remove any lumps of flour, and then stir in the beef stock, rosemary, and thyme.
  7. Cover the pot and place in the oven for 1 ½ hours.
  8. When everything is completely tender remove from the oven, discard the herb stems, taste for seasoning and check consistency.  (Skim off any excess fat floating on the top).
  9. If a thicker consistency is desired, make a paste using equal parts butter and flour blended together (start with 1-2 tbs of each) – this is called a beurre manie. Cook on the stove for 1-2 minute, whisking in small amounts until blended and thickened.  Increase the oven temp to 400.
  10. To bake the pot pie transfer the mixture to a large deep casserole dish, or individual pot pie dishes.
  11. Gently roll out the puff pastry on a lightly floured surface just to thin a bit, and cut pastry to appropriate size so that it amply covers the casserole dish being used (overhanging pastry is perfectly okay).
  12. Lay the pastry over the filling and brush with a beaten egg.
  13. Cut steam vents in the top with a paring knife, and bake the pot pie on a baking sheet at 400 for 15 minutes, or until pastry is puffed and very golden in color.
  14. Enjoy!


  • This recipe can be made on top of the stove instead of the oven if you don’t have a Dutch oven.  A crock pot would work great also – just add all of the ingredients together except for the flour.  When finished make 2-3 times the amount of beurre manie and whisk in small amounts until desired consistency.
  • This recipe can be made in advance by preparing the pot pie filling and then allowing it to cool.  Place the pastry over the cool filling and refrigerate (or freeze) the pot pie until ready to bake.  If making the filling 1-2 days in advance, wait to cover with puff pastry until the day you are going to bake it.
  • Experiment with other vegetables (mushrooms, turnip, leeks, cabbage, etc.)