Beef Pot Pie

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Baking Time: 2 hours and 20 minutes

Preparation Time:

Cooking Time:

Servings: 10-12

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  • 2 lb (1 kg) Ontario Beef Stewing Cubes
  • 1/2 cup (125 mL) all-purpose flour
  • 1 tsp (5 mL) each salt and pepper
  • 3 tbsp (45 mL) vegetable oil
  • 2 Ontario Onions, diced
  • 3 Ontario Carrots, diced
  • 2 cloves Ontario Garlic, minced
  • 2 cups (500 mL) sodium-reduced beef broth
  • 1-1/2 cups (300 mL) dark lager
  • 1 can (5.5 oz/156 mL) tomato paste
  • 2 tbsp (25 mL) Worcestershire sauce
  • 1 tsp (5 mL) dried thyme leaves
  • 1/4 tsp (1 mL) hot sauce
  • 1 bay leaf
  • 2 Ontario Potatoes, peeled and diced
  • 1 cup (250 mL) Ontario Mushrooms, quartered
  • 1 sheet (225 g) frozen butter puff pastry, thawed
  • 1 Ontario Egg Yolk


Combine beef, flour, salt and pepper, toss to coat beef well; set aside.

In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onions and cook for 5 minutes, stirring often. Remove to Dutch oven. Increase heat to medium-high; add remaining oil. Brown beef in batches and add to onions; reserve flour. Add carrots and garlic to skillet; cook for 3 minutes over medium heat. Stir in reserved flour; cook for 1 minute. Add broth; bring to boil, stirring well. Stir in lager, tomato paste, Worcestershire, thyme, hot sauce and bay leaf; bring to boil, stirring occasionally. Pour over beef mixture; bring to boil. Cover and bake in 350°F (180°C) oven for 1 hour and 15 minutes, stirring occasionally. Stir potatoes and mushrooms into mixture; cover and bake 45 minutes. Remove bay leaf.

Spoon beef mixture into 12-cup (3 L) casserole dish. Roll out puff pastry to fit top of dish with 2-inch (5 cm) overhang. Place on top, pushing excess pastry down inside dish. Cut a few steam vents. Stir egg yolk with 1 tbsp (15 mL) cold water and brush over top. Bake in 400°F (200°C) oven until golden, about 20 minutes.

Nutritional information

1 Serving (When recipe serves 12):

PROTEIN: 22 grams
FAT: 17 grams
FIBRE: 2 grams
SODIUM: 450 mg