Beef Pot Pie Recipe

Season and Sear

Pat short ribs dry and season all over with kosher salt and black pepper. Heat a large ovenproof Dutch oven or heavy pot over medium-high heat and add the vegetable oil. When shimmering, sear short ribs 3–4 minutes per side until well browned (work in batches if needed). Transfer seared meat to a plate.

Sweat Aromatics

Reduce heat to medium. Add diced onion, carrots, and celery to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds more until fragrant.

Build Flavor

Stir in the all-purpose flour and cook 1–2 minutes to remove the raw flour taste. Add tomato paste and stir to combine. Deglaze the pan with red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes.

Simmer

Return the seared short ribs to the pot. Pour in the beef stock so the meat is mostly submerged. Add thyme and bay leaf. Bring to a gentle simmer, then cover and either: simmer on low on the stovetop for 2–2.5 hours until the meat is very tender and falling apart, or place in a 325°F (160°C) oven for 2–2.5 hours. Check once or twice and add a splash of water or stock if liquid reduces too much.

Shred and Adjust

When the short ribs are fork-tender, remove meat to a cutting board. Discard bay leaf and skim any excess fat from the surface of the braising liquid. Shred the meat into bite-sized pieces and return to the pot.

Add Vegetables and Thicken

Add the diced potatoes to the pot and simmer gently in the braising liquid for 12–15 minutes until nearly tender. Stir in frozen corn and green beans and continue to simmer 4–6 minutes until vegetables are heated through and potatoes are tender. If the filling is too thin, mash a small amount of potato against the side of the pot or whisk in an additional 1 Tbsp flour dissolved in 2 Tbsp cold water and simmer 2–3 minutes until thickened. Stir in the cold butter and chopped parsley; taste and adjust seasoning with more salt and pepper as needed.

Prep Oven and Dish

Preheat the oven to 400°F (200°C). Lightly flour your work surface. If using individual ramekins or a 9-inch pie dish, butter or lightly oil the dish(es).

Assemble Pie

If using a bottom crust, line the dish with one crust and spoon the hot beef filling into it, leaving about 1/2 inch clearance at the edges. Cover with the second crust (or top crust for single-crust approach), trimming excess and crimping edges to seal. If making a single-crust top in a deep casserole, spoon filling into the dish and lay the crust over the top, sealing edges. Cut 2–4 small slits in the top crust to vent steam.

Egg Wash and Bake

Whisk the beaten egg with 1 tsp milk and brush the loaf of crust lightly with the egg wash for a glossy golden finish. Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 25–35 minutes, or until the crust is puffed and deep golden and the filling is bubbling through vents. If the edges brown too quickly, tent with foil during baking.

Rest and Serve

Remove the pie from the oven and let rest 10–15 minutes so the filling sets for cleaner slices. Serve warm, garnished with additional chopped parsley if desired.