This easy and versatile pot pie recipe is a comfort-food favorite created for The Weiser Kitchen by Chef Susan Pridmore. Make the version with beef for the carnivores at your table; make it without the meat for the vegetarians.
- 4 sheets frozen puff pastry, Pepperidge Farms recommended
- 1 pound stew beef, cut into 1 ½ to 2-inch chunks
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons olive oil, divided
- ½ cup red wine
- 6 cups vegetable broth, divided
- 9 cipollini onions, peeled and quartered
- 1¾ cups (about 250 grams) diced celery
- 1 cup (92 grams) washed and thinly sliced leeks
- ½ cup (about 70 grams) diced carrot
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt (or 1 teaspoon sea salt)
- 1 russet potato (about 150 grams), peeled and diced (about 2 cups)
- 2 cups cauliflower florets (about 260 grams), halved
- 2 cups (1-inch) pieces asparagus (about 270 grams)
- 3 tablespoons (23 grams) all-purpose flour
- 1 cup rice, soy, or oat milk, unsweetened
- 2/3 cup cooked cannellini beans
- Thaw the puff pastry according to the directions on the box.
- Season the beef with salt and pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat. When the oil is hot (the meat should sizzle when it hits the oil), add the meat in batches, without overcrowding the pan, and brown on all sides. (Crowding the meat lends more to steaming than searing).
- When all of the meat is seared, return it to the pot and add the red wine. Simmer for 5 minutes, then add enough vegetable broth (or beef broth) to barely cover the meat. With my Le Creuset soup pot, this is about 2 cups.
- Bring to a simmer and put a lid on the pot. Simmer on low until meat is tender, about 2 hours, adding additional broth as needed to keep the meat at least half covered (approximately an additional 1 ½ to 2 cups). This gradual addition of broth helps to build and intensify the beef flavor in the sauce.
- While the beef is cooking, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onions, celery, leeks, and carrots. Sauté until the vegetables soften, about 3 minutes.
- Add the potato, cauliflower, and asparagus and sauté 1 to 2 minutes.
- Sprinkle half of the flour over the vegetables, and stir to coat. Add the remaining flour and stir to ensure good coverage on the vegetables. Cook, occasionally stirring, for 2 minutes.
Stir in 1 cup vegetable broth, then stir in the rice milk and simmer until the sauce thickens, 1 to 2 minutes. Add 1 cup broth and simmer until the cauliflower is tender.
- Scoop one-third of the vegetable mixture into the meat pot and stir well. Add the beans to the remaining vegetable mixture. Simmer both the beef stew and vegetables for 5 minutes.
Preheat the oven to 400ºF. Turn the dishes you plan to use for the pot pies upside down on the puff pastry, and cut a shape to cover the dishes using a pizza wheel or sharp knife. Remove the dishes, re-refrigerate any left over scraps of pastry dough. Roll the pastry out slightly.
- Ladle the beef stew into two dishes; ladle the vegetables and beans into two dishes. Cool slightly. Place the pastry over the stew, tucking the edges, and cut 2 slits into the tops. If you’re making these pot pies ahead, cover with plastic and store in the refrigerator for a few hours, or overnight until you bake them off.
- Bake until the stews are bubbling and the puff pastry is lightly browned, about 12 minutes. If the pot pies are coming from the refrigerator, you will need to bake them a few minutes longer.