Cashew Free Classic Beef Pot Pie
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Learn more →Ingredients
6 servings
For the crust
- 2 ¼ cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 1 ½ lb beef chuck, cut into ¾-inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and cut into ½-inch pieces
- 3 stalks celery, cut into ½-inch pieces
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 2 cups low-sodium beef broth
- ½ cup dry red wine
- 1 tbsp worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 cup frozen peas, thawed
For assembly
- 1 egg, beaten
Instructions
- 1
Make the crust: Whisk together 2 1/4 cups flour and 1 tsp salt in a large bowl. Scatter the chilled butter cubes over the flour and use your fingertips or a pastry cutter to work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — you will likely need 6–8 tablespoons. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Pat the beef cubes dry, then season all over with 1 tsp salt and 1/2 tsp black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef for 3–4 minutes per side, undisturbed, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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