This ground beef pot pie with puff pastry crust is a fun and delicious twist on the classic recipe. It's much less labor-intense than the original but with all the same flavors. It is fancy enough to serve to a crowd yet easy and simple enough to make for a weeknight dinner!
This simple ground beef pot pie is basically like a large hamburger pizza...that tastes like a pot pie!
Instead of pie dough, I decided to use puff pastry which puffs up into a flakey and buttery golden-brown crust. I also added a bit of beer to bring out the bold flavors of the meet and give more depth and flavor to the dish.
I've really been enjoying this recipe in the cooler weather months as it's super hearty and comforting but also easy and quick to make!
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ground beef pot pie highlights
- Easy to make
- Buttery, puff pastry crust
- Similar to a pizza
- Tons of flavor from fresh veggies, spices, and beer!
- Perfect for a fancier dinner or weeknight meal
step by step video
ingredient notes
- Pilsner beer- I used a pale and crisp lager but you can substitute the Pilsner with any other light lager like Budweiser or Coors.
- Ground beef- It's best to buy a high-quality brand for the best flavor, 85% lean is what is used in this recipe.
- Puff pastry- A round sheet of all butter Puff Pastry is best! If you can only source a rectangle sheet, cut the 4 edges with a knife to 'round' the pastry and make it into an oval. You could also make your own!
- Veggies- This recipe calls for onion, carrot, and mushroom but feel free to substitute them for other veggies like green beans or peas.
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Stainless steel saute pan: I used a medium sized pan which is perfect to fit everything without crowding.
- Baking pan: I used a dark colored nonstick baking pan.
- Pastry brush: I used this pastry brush to brush the egg on the crust before baking.
instructions
overview
- Make the filling.
- Make the sauce.
- Fill the pastry.
- Bake the pot pie.
step by step
Step 1: Cook the onion, carrot, and mushrooms with olive oil over medium heat for 10 minutes until the onion is translucent and caramelized. Transfer the veggies to a bowl and set them aside.
Step 2: In the same pan, add the meat and cook until cooked through, about 5 minutes, then add it to the bowl with the veggies.
TIP- Use the same pan! No need to use different pans as this builds on the flavor of the pot pie.
Step 3: In the same pan, add the butter and flour and whisk to combine. Slowly pour in the beer and whisk to combine, then add the broth and whisk until smooth. Add the spices and simmer over medium heat for 2-3 minutes until thickened.
Step 4: Pour the sauce into the bowl with the meat and veggies and use a spoon to combine them. Allow the filling to cool completely, about 20-25 minutes.
TIP- Add the broth and beer slowly while whisking constantly. This will prevent the sauce from being clumpy.
Step 5: Place the thawed dough 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 and spread it evenly around, leaving about 1 ½- 2 inch border around the edges.
Step 6: Crimp the edges 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: Brush the edges of the pastry with a beaten egg. Bake for 30 minutes, or until the edges of the pastry are a dark golden brown.
NOTE- Baking pans conduct heat differently depending on what color the pan is. If your pan is stainless steel, you should increase the heat to 425 F/218 C.
expert baking tips
- Don't let the dough sit out- Keep the pastry in the fridge to keep it workable and keep the butter cold when you're not actively using it.
- Cool the filling- If the filling is still warm it will melt the butter in the pastry before baking and the crust will be dry and not flakey.
- Assemble it on the tray- Moving the pastry after its been topped will soften the dough and you won't be able to move it without it breaking.
- Pop any air bubbles - If the dough starts to bubble in the middle while baking, stick a fork in the bubble to deflate it.
storage & freezing
- Fridge: Once cool, store any leftovers in a sealed container in the fridge for 1-2 days. Reheat them in a toaster oven or regular oven until hot and bubbly!
- Freezer: You can prep the entire galette and then keep it in the freezer until ready to bake. It will stay fresh for 1-2 weeks.
- Make-ahead: You can prep the filling and sauce the day of and keep it in the fridge until ready to use, or you can prep the entire galette and keep it in the freezer.
recipe notes
- Yield: This recipe serves about 4 people.
- Baking pans: Note that the color of your baking pan will effect the oven temperature you should bake it at. If your pan is stainless steel and not dark, increase the oven temperature by 25 degrees F.
variations
- Chicken instead of beef
faq's
You can make the filling and leave it in the fridge or assemble it entirely and keep it in the freezer.
The edges will look dark golden brown and the crust will be puffy when it's ready.
I haven't tried freezing just the filling but I could imagine it would be fine, just defrost it in the fridge the day before you want to use it.
Not cooking the sauce long enough. Cook the sauce until it's thick like a gravy.
This recipe was tested with a thicker pastry as well and it took slightly longer, about 45-50 minutes to bake until the crust was a dark golden brown.
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If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Beef Pot Pie Galette
Equipment
- large stainless steel saute pan
- baking tray
- pastry brush
- whisk
Ingredients
- ¼ cup sliced carrots
- ¾ cup yellow onion, diced
- 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 tsp pepper
- 1 sheet round all butter puff pastry, thawed White Toque Butter Puff Pastry
- 1 beaten egg, for brushing
Instructions
- 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 meat 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 smooth and combined. Then pour in the broth and mix again until smooth.½ cup Pilsner beer, ½ cup beef broth
- Add 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. 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
- Place the puff pastry on a parchment lined baking tray. Spoon the cooled 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 and 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.
- Brush the edges 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!1 beaten egg, for brushing
Notes
- Leave it in your fridge for a few hours before you need to use it so that it's completely thawed.
- Do not leave it out at room temperature or it will be too soft to work with
- This recipe calls for a round sheet of pastry, but if you aren't able to find one, cut the corners of a rectangular sheet to round it into an oval.
- Make sure the filling is 100% cool before using or it will melt the butter in the pastry.
Ainsley says
I made this for me and my boyfriend last night and we both loved it! I couldn't find a round puff pastry so I used the rectangle shape and cut the corners to make it into an oval. We also only made half since it was just the two of us. Loved the flavor, I definitely want to make this again and try out more of your recipes!
cambreabakes says
Hi Ainsley! Thank you SO much for coming back and leaving a review! So glad to hear you both enjoyed it.
Mary says
This pot pie galette has the best flavor and it is absolutely delicious! What a fun idea of a classic pot pie. Highly recommend