A delicious and comforting ground beef pot pie made with a flakey and buttery puff pastry crust, galette style! Made with a mix of fresh vegetables, ground beef, and a flavorful Pilsner beer sauce, this modern twist on a classic pot pie has all the same flavors you know and love. Baked to golden brown bubbly perfection, it's fancy enough to serve to a crowd or serve as a simple weeknight dinner.
Why This Recipe Works
- Easy to make
- Has all the same flavors of a classic pot pie
- It's fun to eat! Reminds me of a pot pie pizza...if that doesn't exist it does now!
- The puff pastry is super buttery and flakey
This ground beef pot pie recipe is really easy to make and uses a store bought all butter puff pastry instead of pie dough. The pot pie filling is made with a delicious mix of onion, mushroom, and carrots and then brought together with a from scratch seasoned Pilsner beer sauce. It's a really fun modern twist on a classic pot pie that will impress anyone!
Step by Step Video
- Flour- all purpose flour is the best flour for this recipe and will be used to thicken the sauce.
- Butter- unsalted butter is used with the flour to create the roux for the sauce.
- Pilsner- a pale and crisp lager that gives our sauce the best flavor and pairs perfectly with the bold flavors of the beef.
- Ground beef- it's best to buy a higher quality beef for the best flavor, 85% lean is what is used in this recipe.
- Puff pastry- you want an all butter puff pastry because it will have the best flavor. Many puff pastry comes as a sheet. To make it round, trim the corners so that it's an oval shape. Leave the same edge around the filling for crimping. White Toque Puff Pastry Rounds is the brand used in this recipe. I found it at Whole Foods.
Step by Step Instructions
Step 1: In a large stainless steel saute pan, saute the onion, carrot, and mushrooms with the olive oil over medium heat for 10 minutes until the onion is translucent and caramelized. Remove the veggies from the heat and pour them into a bowl. Set aside.
Step 2: In the same pan, add the ground beef and saute until cooked through, about 5 minutes. Add the beef to the pan with the veggies.
Step 3: In the same pan, add the butter and flour and whisk to combine. Slowly pour in a little bit of the beer, whisking constantly to combine. Continue to whisk in the beer until its smooth, then add the beef broth. Add the spices and allow the sauce to simmer over medium heat for 2-3 minutes until thickened.
Step 4: Pour the sauce into the bowl with the beef and veggies and use a spoon to combine them. Allow the filling to cool completely, about 20-25 minutes.
Step 5: Remove the puff pastry from its packaging and place it on a parchment lined baking tray. It should be a 12 inch x 12 inch round and about ¼ inch thick. Spoon the filling into the middle of the pastry and spread it evenly around, leaving about 1 ½- 2 inch border around the edges.
Step 6: Crimp the edges of the puff pastry to the base of where the filling is. Place the tray in the freezer and preheat the oven to 400 degrees F/204 degrees C.
Step 7: When the oven is ready, remove the tray and brush the edges of the pastry with a beaten egg. Bake the pot pie for 30 minutes, or until the edges of the pastry are a dark golden brown.
- any light Lager beer can work, like Budweiser or Coors.
- Substitute any of the veggies with your favorites! Make sure that you substitute them in equal portions as this recipe or there might not be enough sauce for it to stay thick.
- Puff pastry
- This should not be substituted. If you cannot find the brand used in this recipe, Dufour Pastry Kitchens Puff Pastry is a great alternative. It does come in a long sheet, cut it in half and then trim the corners for an oval shape. It is thicker than the one used in this recipe and will need to bake longer.
FAQ + Expert Tips
- Don't let the puff pastry sit out- Keep the pastry in the fridge until use to keep it workable and keep the butter cold.
- Make sure the filling is completely cool - If the filling is still warm it will melt the butter and it will start to seep out of the pastry.
- Assemble the pot pie on the parchment lined tray- If you try and move the pot pie once it has been assemble, it will fall apart and be really difficult to move.
- Watch the pastry while it's baking- take a peak at the pot pie while its baking periodically. If the pastry starts to puff up in the center underneath the filling, take a fork and poke through to the pan to deflate it.
- Store the baked pot pie in an air tight container
More Comforting Dinner Recipes
Ground Beef Pot Pie Galette
- large stainless steel saute pan
- baking tray
- pastry brush
- ¼ cup sliced carrots about 1 small whole carrot
- ¾ cup yellow onion, diced about ½ small onion
- 1 cup baby bella mushrooms, sliced
- 1 tablespoon olive oil
- ½ lb ground beef, 85% lean
- 2 tablespoon unsalted butter
- 2 tablespoon all purpose flour
- ½ cup Pilsner beer
- ½ cup beef broth
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ⅛ teaspoon caraway seeds
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 sheet round all butter puff pastry, thawed White Toque Butter Puff Pastry
- beaten egg, for brushing
- In a large saute pan, saute the carrot, onion, and mushroom over medium heat with the olive oil for 10 minutes until the onion is caramelized and translucent.¼ cup sliced carrots, ¾ cup yellow onion, diced, 1 cup baby bella mushrooms, sliced, 1 tablespoon olive oil
- Pour the veggies into a medium bowl and set aside.
- In the same pan, cook the ground beef for 5 minutes over medium heat until cooked through. Add to the bowl with the veggies.½ lb ground beef, 85% lean
- In the same pan, add the butter and allow it to melt completely over medium heat. Add the flour and whisk to combine them into a paste.2 tablespoon unsalted butter, 2 tablespoon all purpose flour
- Whisking constantly, pour in a little bit of the beer at a time until completely combined. Then pour in the beef broth and whisk until combined and smooth.½ cup Pilsner beer, ½ cup beef broth
- Whisk in the thyme, oregano, paprika, caraway, garlic powder, salt and pepper. Whisk to combine. Let the sauce simmer over medium heat for 2-3 minutes until it starts to thicken. Pour the sauce into the bowl with the veggies and beef and stir to combine them all. Let the filling cool for 20-25 minutes.½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon smoked paprika, ⅛ teaspoon caraway seeds, ¼ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon pepper
- When the filling is cool, take the round puff pastry and place it on a parchment lined baking tray. Spoon the filling into the center and spread it around evenly, leaving a 1 ½-2 inch border around the edges.1 sheet round all butter puff pastry, thawed
- Crimp the edges of the pastry by folding the twisting the edges up towards the edge of the filling.
- Place the tray in the freezer and preheat the oven to 400 degress F/204 degrees C.
- When the oven is ready, brush the edges of the puff pastry with the egg wash. Bake for 30 minutes, or until the edges of the pastry are dark golden brown and puffy. Serve warm and enjoy!beaten egg, for brushing
- Leave the puff pastry in your fridge a few hours before you need to use it so that it's thawed.
- Do not leave the puff pastry out at room temperature or it will be too soft to work with
- The brand used is best for this recipe, or any all butter ROUND shaped puff pastry.
- Make sure the filling is 100% cool before using or it will melt the butter in the puff pastry.