Beef Wellington Pot Pie is a cross between a beef pot pie and a beef wellington. With tender chunks of short rib and a flaky puff pastry crust, it is serious comfort food!
I don’t know about you, but I’m in major need of comfort food. And this Beef Wellington Pot Pie hits the spot.
It’s packed with tender pieces of short rib, cremini mushrooms, bacon, and pearl onions, all dressed in a decadent red wine gravy and topped with a flaky pastry crust.
I would file this dish under a “weekend cooking project” instead of a weeknight meal—the beef needs several hours to cook in a low oven.
But the results are worth it. The short rib is incredibly tender, and the whole dish is melt-in-your-mouth delicious.
I love serving it for a special occasion, a date night, or when guests are coming for dinner. It pairs really nicely with a green salad and a glass of red wine.
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- This dish uses boneless short ribs. Ask your butcher if you can’t find them—sometimes you may need to place an order for them.
- Bacon and cremini mushrooms amp up the umami flavor.
- The sauce is made up of beef stock, red wine, and fresh thyme. Use dried thyme if you don’t have fresh.
- Puff pastry goes over the top. We’ll use a knife to create a pretty cross-hatch pattern that gives it a “wow” factor.
How to make beef wellington pot pie
The dish starts with two slices of bacon. Then you begin to add layers of flavor: the beef get seared in the bacon fat, and the mushrooms get cooked in the ridiculously delicious combination of beef fat and bacon fat.
The butter gets mixed with flour to make a roux, and you whisk red wine and beef stock to make a gravy.
There are two ingredients to brighten up the beef stock: a tablespoon of lemon juice and a teaspoon of Dijon. They add acidity and a depth of flavor to make the sauce balanced.
Then, in go the pearl onions and thyme, and you’re well on your way to Beef Wellington Pot Pie.
To bake the pot pie, I used a 10.5×7 inch Le Creuset baking dish, which is a slightly unusual size. An 8×8 inch baking dish would work well for this recipe.
Short ribs are a naturally flavorful cut, thanks to the marbling. However, they are not naturally tender, so the whole dish goes into a 325°F oven to cook for two hours. As they cook, the short ribs turn fall-apart tender.
The final step is to cover the Beef Wellington Pot Pie with puff pastry. I used about ⅚ of a puff pastry sheet to cover my dish, and discarded the rest.
The key to a beautiful top is to score the pastry with a sharp knife. I chose a diagonal pattern, but do whatever design you like!
Whatever you do, brush it with a beaten egg before baking to get a gorgeous, shiny crust.
Side dish suggestions
To balance out the richness of the Beef Wellington Pot Pie, I like serving a green salad.
Orange, Fennel & Arugula Salad is one of my favorite winter salads. The orange vinaigrette takes the bitterness right out of the arugula and mellows out the fennel beautifully.
In the fall, I like serving it with Church Lady Salad, made with a seasonal apple like Pink Lady or Honeycrisp.
Whatever side you choose, don’t forget the wine! I like serving this dish with a red wine, such as Cabernet Sauvignon.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Beef Wellington Pot Pie
- 2 slices bacon, diced
- 2 lbs boneless beef short ribs
- 8 oz cremini mushrooms, quartered
- 6 tablespoons butter
- ½ cup flour
- 1 cup red wine (I used Cabernet Sauvignon)
- 2 cups beef stock
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh thyme
- 10 oz frozen pearl onions
- 1 sheet puff pastry, defrosted
- 1 egg, beaten
- Kosher salt and freshly ground black pepper
- To garnish: fresh chopped parsley
- Preheat oven to 325°F.
- Place the bacon in a dutch oven or large pot over medium heat. Cook until crisp. Remove and place on a paper towel lined plate.
- Meanwhile, cut the short ribs into ¾ inch pieces. Season with salt and pepper. After the bacon is done, cook the short ribs in the bacon fat until browned on all sides. Cook in batches if necessary (I cooked them in 3 batches). Remove the beef after it has finished cooking and place on a plate.
- After the beef has finished cooking, add the mushrooms to the pot. Cook until soft, about 6–8 minutes. Remove and place on a plate.
- Place the butter in the pot and allow to melt. Whisk in the flour and cook, stirring occasionally, for 2 minutes. Whisk in the red wine and beef stock. Bring to a simmer.
- Add the Dijon mustard, lemon juice, and thyme, along with ½ teaspoon kosher salt. Whisk to combine.
- Add the pearl onions, bacon, beef, and mushrooms, and stir to combine.
- Cover the pot and place in the oven for 2 hours, or until the beef is tender.
- Remove the pot and transfer the mixture to a 1.75 quart baking dish (mine was 10.5×7 inches). An 8×8 inch baking dish works well here, too.
- Increase the oven temperature to 400°F.
- Roll the puff pastry out and cut to fit the dish with a ½ inch overhang, trimming if necessary. Score the puff pastry in a diagonal pattern with a knife. Brush with the beaten egg. Gently place the puff pastry over the dish and press lightly on the edges to seal.
- Bake for 20–25 minutes, or until the top is golden brown. Garnish with fresh parsley and serve immediately.