Super Easy Ground Beef Pot Pie
The world's easiest pot pie with a wonderful puff pastry topping
Equipment
- Dutch Oven
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- 3 cloves Garlic, diced
- 2 Bay Leaves
- 1 lb. Ground Beef
- Salt and Pepper, to taste We didn't add salt because we made our broth from Better than Bouillon but feel free to season the meat if you choose.
- ¼ cup All-purpose flour We mixed with the flour ahead of time (or thyme HA!)
- 2 tsp. Dried Thyme
- 1½ tbsp. Tomato Paste
- 1 tbsp. Worcestershire Sauce
- 1 tall can Guinness Stout 14.9 oz.
- ¾ cup Beef Broth or Stock We made ours with Better than Bouillon
- 1 tbsp. Apple Cider Vinegar
- 1 cup Frozen Hash Browns Frozen diced potatoes in some brands or stores
- 1 pkg. Frozen Mixed Vegetables 12 oz. pkg.
- 1 pkg. Puff Pastry We used about 80% of the puff pastry. Will need to trim to fit around circular Dutch Oven (if yours is circular). Pkg. was 17 oz.
- 1 Egg, beaten
- 1 tbsp. Water Beaten with egg
Instructions
- In a Dutch oven heat some oil and saute the onions for 4 - 5 minues, stirring occasionally, and until beginning to soften. Add the garlic and bay leaves and continue for another 1 - 2 minutes, until the pan becomes fragrant.
- Add ground beef using the edge of a wooden spoon or other device to continually break up the meat. Continue until meat is browned, about 5 - 7 more minutes.
- Stir in flour and mix well. Then, add in the tomato paste, Worcestershire, beef broth, and beer, again mixing well.
- Next, add the mixed vegetables and hash browns. Remove the bay leaves and simmer on very low or remove from heat entirely while making the puff pastry topping (next step).
- Using thawed puff pastry (see package directions) cover the entire filling in the Dutch oven. Depending on the shape of your vessel you may need to cut and arrange (pretend it's art). Brush with egg wash, cut a few slits with a sharp knife through the top and bake at 375°F for about 30 minutes (see notes).
- When golden brown on top remove from oven and let cool. Serve as is or over rice (or however!).
Notes
Cook time: Maybe give it a peek at 15 minutes and adjust as necessary. Find that happy medium... don't obsess over it but don't burn it :-D
Filling thickness: If you find the filling isn't to your desired pot pie thickness then simply toss in a tablespoon of corn starch and stir to help thicken.