Beef Pot Pie
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Rustic Beef Pot Pie

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4
Author: Judith Hannemann


  • 1 lb beef sirloin top round london broil, or leftover roast beef
  • 2 cup thickly sliced fresh mushrooms
  • 1 cup pearl onions
  • 2 tbs butter
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1 1/2 cups beef brown gravy*
  • 1 sheet frozen puff pastry thawed
  • 1 egg beaten


  • *You can use either canned, jarred, homemade or the dry mix (made to directions)
  • Preheat oven to 400 degrees F. Lightly spray or grease 4 large ramekins (9-10 oz volume).
  • Unfold sheet of puff pastry and roll out to a 13-inch square. Cut the sheet into quarters. Lightly press 1 square of pastry into each ramekin, pressing up the sides. Let the corners hang over. Set aside.
  • Cut steak into cubes about 1/2-3/4-inch. If using leftover beef, cut it the same way.
  • Heat a large skillet over medium heat. Add butter to the pan and melt.
  • Add the beef and brown. Add the mushrooms, onions, thyme and pepper. Saute for about 5 minutes. Stir in gravy.
  • Divide steak/gravy mixture evenly between the 4 pastry-lined ramekins. Pull up the corners and pinch the points to almost seal. Brush the pastry corners with the beaten egg.
  • Bake for 20-25 minutes or until the pastry is a deep golden brown.
  • Serves 4