Beef Potpie Recipe

Season and sear

Pat short ribs dry and season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a heavy Dutch oven or large skillet over medium-high heat until shimmering. Sear short ribs 3–4 minutes per side until well-browned. Transfer ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot and sauté 6–8 minutes until softened and starting to brown, stirring occasionally. Add minced garlic and 1 tbsp tomato paste; cook 1 minute, stirring, to bloom the tomato paste.

Deglaze and braise

Pour in 1 cup red wine (or additional beef stock) and scrape up browned bits from the bottom of the pot. Let the wine reduce by half (2–4 minutes). Return the short ribs to the pot, add 3 cups beef stock, 2 bay leaves, and 4 sprigs fresh thyme. Bring to a low simmer, then cover and transfer to a 300°F (150°C) oven to braise for 2½–3 hours, or simmer gently on the stovetop for the same time, until the meat is very tender and falling from the bone.

Prepare potatoes

While the beef braises, place the cubed potatoes in a pot of salted water, bring to a boil, and cook 8–10 minutes until just tender but not falling apart. Drain and set aside.

Prepare corn and green beans

If using frozen corn and green beans, briefly blanch in boiling water 1–2 minutes until warmed and bright, then plunge into ice water to stop cooking. Drain and set aside. If using fresh, blanch green beans 2–3 minutes and cut corn from cob if necessary.

Shred beef and strain braising liquid

When the short ribs are tender, remove them from the braising liquid and set aside to cool slightly. Remove and discard bay leaves and thyme stems. Skim fat from the liquid and strain the liquid into a measuring cup or bowl, pressing on solids to extract flavorful juices. Reserve solids (braised onions, carrots, celery) to chop and return to the filling. Remove bones and shred the beef into bite-sized pieces; discard bones and excess fat.

Make roux and sauce

Return 3 tbsp unsalted butter to the cleaned Dutch oven set over medium heat. Stir in 3 tbsp all-purpose flour and cook 1–2 minutes to make a blonde roux, stirring constantly. Slowly whisk in 2–2.5 cups of the strained braising liquid (adjust so final filling is saucy but not soupy). Simmer gently for 3–4 minutes until the sauce thickens. Stir in 1 tsp Worcestershire sauce, 2 tbsp heavy cream (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning.

Combine filling

Add shredded beef, reserved braised vegetables, par-cooked potatoes, 1 cup corn, and 1 cup green beans to the sauce. Stir to combine and heat through 2–3 minutes. Fold in 2 tbsp chopped fresh parsley. If the filling seems too thick, add a splash more braising liquid or stock to reach a spoonable consistency suitable for pot pie.

Preheat and prepare crust

Preheat the oven to 400°F (200°C). If using a bottom crust, line a 9-inch deep-dish pie dish with the bottom crust and trim any excess. Spoon the warm beef and vegetable filling into the crust, leaving about 1/2 inch gap at the top. Brush the rim with a little beaten egg wash.

Top and vent

Place the top crust or puff pastry over the filling. Trim and crimp edges to seal. Cut 3–4 small slits in the top to vent steam. Whisk 1 egg with 1 tsp water and brush the top crust evenly with the egg wash for a glossy finish.

Bake and rest

Bake in the preheated oven 30–40 minutes until the crust is golden brown and the filling is bubbling at the vents. If the crust browns too quickly, tent loosely with foil. Remove from oven and let rest 15 minutes so the filling sets before slicing.