Description
A tender beef and vegetable filling crowned with golden puff pastry. This easy casserole delivers all the comfort of pot pie in a shareable, weeknight-friendly format.
Ingredients
2.5 pounds boneless beef chuck roast (excess fat trimmed)
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
3 tablespoons unsalted butter
1 medium yellow onion (diced)
2 large carrots (peeled and diced)
2 celery stalks (diced)
4 cloves garlic (minced)
2 tablespoons tomato paste
1/4 cup all-purpose flour
1 teaspoon dried thyme
1 bay leaf
1 cup beef broth
12 ounces frozen puff pastry (thawed according to package instructions)
1 egg (beaten, with 1 tablespoon water, for egg wash)
Instructions
Preheat oven to 350°F (175°C)
Trim excess fat from beef roast
Season beef with salt and pepper
Heat olive oil and 2 tablespoons butter in a large skillet
Brown beef on all sides
Add onion, carrots, celery, and garlic; sauté 5 minutes
Stir in tomato paste, thyme, and flour; cook 2 minutes
Pour in beef broth; simmer 10 minutes
Transfer mixture into a 9×13-inch baking dish
Add bay leaf and simmer ~20 minutes until beef is tender
Grease 9×13-inch casserole dish with remaining 1 tablespoon butter
Pour beef mixture into prepared dish
Place thawed puff pastry over beef (cover completely, cut to size if needed)
Brush with egg wash
Bake 30-35 minutes until golden-brown and bubbly
Notes
For halal option: Verify beef is halal-certified
Add potatoes: 2 cups peeled, diced potatoes work well
Let rest 10 minutes before serving
Store leftovers covered in fridge up to 3 days
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 720
- Sugar: 4g
- Sodium: 1800mg
- Fat: 45g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg