Weeknight Beef Pot Pie

This simple yet comforting Beef Pot Pie can be made family-style or in individual crocks


4# Lighthouse Beef Stew (Approx. 2 quarts)

1 Thawed Puff Pastry Sheet

1 egg

1 tablespoon milk or cream

course salt

  1. Preheat oven to 375 and make sure a baking rack is in the upper third of the oven.
  2. Spread stew into shallow casserole dish approximately 9 x 13 or smaller. (If the pan is too deep and the stew is too far down from the sides of the baking dish, the puff pastry crust may not fully brown in the middle.)
  3. Roll out the puff pastry large enough to cover and slightly overlap the baking dish.
  4. Gently lay the puff pastry over the beef stew in the dish and crimp the sides to hold on to the pan.
  5. Beat the egg with the tablespoon of milk and brush the mixture over the entire puff pastry,  sprinkle with salt.
  6. With a sharp knife, cut three slits in the middle of the crust to allow for steam to escape
  7. Bake in the upper third of the oven for 30-35 minutes. If the crust does not fully brown, cover the edges with tin foil and bake until the crust is done.
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