For the Filling

• 2 tbsp olive oil
• 1½ lbs (680 g) beef chuck, cut into 1-inch cubes
• 1 tsp salt
• ½ tsp black pepper
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 2 cups beef broth
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 bay leaf
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

For the Pastry

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Brown the Beef

1. Heat the olive oil in a large Dutch oven or skillet over medium-high heat.
2. Season the beef with salt and pepper.
3. Brown the beef in batches until well browned on all sides. Remove and set aside.

2. Cook the Vegetables

1. In the same pan, cook the onion for 3–4 minutes.
2. Add the garlic, mushrooms, carrots, and celery.
3. Cook for 6–8 minutes until the mushrooms have released their moisture.

3. Make the Gravy

1. Stir in the flour and cook for 1 minute.
2. Add the tomato paste and Worcestershire sauce.
3. Gradually stir in the beef broth until smooth.
4. Return the beef to the pan.
5. Add the thyme and bay leaf.
6. Cover and simmer for 1½ hours, or until the beef is fork-tender.
7. Stir in the peas and parsley. Remove the bay leaf and allow the filling to cool slightly.

4. Assemble the Pot Pie

1. Preheat the oven to 400°F (200°C).
2. Transfer the filling to a 9-inch pie dish or individual ramekins.
3. Lay the puff pastry over the filling and trim the edges.
4. Press the edges to seal and cut a few small slits in the top.
5. Brush with the beaten egg.

5. Bake

1. Bake for 30–35 minutes, or until the pastry is puffed and deeply golden.
2. Let the pot pie rest for 10 minutes before serving.