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Beef Pot Pie Galette

This beef pot pie galette is a delicious and comforting take on the classic. Made with buttery and flakey puff pastry, fresh vegetables, and a Pilsner beer sauce, and baked to golden brown perfection. It's fancy enough to serve to a crowd or serve as a simple weeknight dinner!

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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

Step by step process photos are provided above, in the body of this post.
Tips for Making this Recipe
Assemble it on the tray- moving the pot pie after its been topped will soften the pastry and you won't be able to move it without it breaking.
Pop any air bubbles while it bakes- if the dough starts to bubble in the middle while baking, stick a fork in the bubble to deflate it.
 
Puff Pastry 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. 
Filling Notes
  • Make sure the filling is 100% cool before using or it will melt the butter in the pastry.
 
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!