Description
A comforting casserole-style pot pie featuring tender beef chuck roast, carrots, onions, potatoes, and garlic in a rich tomato-thyme gravy, topped with golden puff pastry. Ideal for cozy family dinners or weeknight indulgence, this rustic version balances convenience with nostalgic home-cooked flavors.
Ingredients
4 cups cooked beef chuck roast (shredded),
2 cups diced carrots,
1 cup diced onions,
1 1/2 cups diced potatoes,
2 cloves garlic (minced),
3 cups beef broth,
2 tablespoons tomato paste,
1 teaspoon fresh thyme (or 1/2 tsp dried),
1 tablespoon Worcestershire sauce (alcohol-free),
2 tablespoons all-purpose flour,
1 sheet puff pastry (halal-certified if required),
optional: egg wash for pastry glaze
Instructions
Preheat oven to 375°F (190°C)
Sauté onions and garlic in 1 tbsp butter until softened
Add carrots and potatoes, cook 5 more minutes
Stir in cooked beef, beef broth, tomato paste, and thyme
Bring to a simmer and thicken with flour
Transfer mixture to a 9×13 inch baking dish
Cut puff pastry to fit and place over filling
Brush with egg wash (optional)
Bake 25-30 minutes until pastry is golden and bubbly
Notes
Use biscuit dough instead of puff pastry for a denser topping
Drain excess grease before adding flour to avoid greasy crust
Store leftovers in airtight containers for 3-5 days
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg