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!
Featured Comment:
“This is such a great meal! I've made it for my family a few times now. Definitely one we'll keep coming back to!” -Jennie
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. If you’re looking for a weeknight meal, head over to my Beef Stroganoff with Cream of Mushroom Soup instead!
But the results for this pot pie are worth the time investment. 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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Ingredients
- This dish uses boneless short ribs. Ask your butcher if you can’t find them-sometimes you 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.
- Lemon juice and dijon mustard add acidity and a depth of flavor to make the sauce balanced.
- Puff pastry goes over the top. We’ll use a knife to create a pretty cross-hatch pattern that gives it a “wow” factor.
Scoring the puff pastry
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 also work well for this recipe.
I used about ⅚ of a puff pastry sheet to cover my dish. Different brands make slightly different sizes/shapes of puff pastry, so you may need more or less.
The key to a beautiful top is to score the pastry with a sharp knife. A paring knife works great for this. I chose a diagonal pattern, which you can see in the photo below.
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 red wine, such as Cabernet Sauvignon.
📖 Recipe
Beef Wellington Pot Pie
Ingredients
- 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
- ½ teaspoon salt
- 10 oz frozen pearl onions
- 1 sheet puff pastry, defrosted
- 1 egg, beaten
- To garnish: fresh chopped parsley
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Instructions
- 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, thyme, and ½ teaspoon 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 or chopped fresh thyme, and serve immediately.
Absolutely amazing. Planning a 50 year reunion with my college friends and tested it out and it is amazing.
I’m so glad you liked it, Alice! Hope you have a wonderful reunion—what a gift to reunite with friends from college!
Can I use Chuck Roast instead of short ribs? If yes, do the instructions change? Also, I’m cooking for a big group and will have to make 2-3 of these. Can I bake in a larger pan and just make a bigger batch? Could cook this in a crockpot instead of a Dutch oven and, if yes, how long and what heat (low/high)?
Yes, chuck roast would work well! Cut it into 2×2-inch pieces, brown on all sides, and check that’s it tender after 2 hours (it may need another hour or so). You could make it in a larger pan but the issue is the puff pastry fitting over the top. If you care less about aesthetics, you can just pop a couple pieces of puff pastry on top and there will just be a bit of a hole in the middle (unless you roll the pieces of puff pastry together with a rolling pin). You could cook the base in a crockpot (4–6 hours on high, 6–8 hours on low) but the puff pastry topping will get soggy in the crockpot. So, you could do the base in the crockpot, transfer to a baking dish, top with the puff pastry, and finish in the oven.
I really appreciate the speedy reply! Just so I’m clear, in your recipe you had stated to cut the short ribs into ¾ inch pieces/cubes. But if I use chuck roast you said I should cut it into 2X2 inch pieces/cubes. Is that correct? What is the reasoning behind the difference in size for the different meats? I guess I was concerned about the 2X2 inch pieces of meat being potentially too large under that puff pastry unless you feel like the meat will break down more than the short ribs when cooking the base.
I was also wondering how long I could bake this in advance (minus the puff pastry step) without putting it in the freezer? Do you think I could cook everything the day before and store it in the fridge and do the final puff pastry step right before dinner starts? Would I have to reheat the base first before the puff pastry step? I didn’t know if that might lower the quality of the texture/flavor by doing it that way.
Thanks in advance 🙂
Thank you for catching that. In my mind, you were going to shred the chuck roast after cooking, but I failed to mention that. I’m sorry about that! I think 3/4 inch cubes on chuck roast would be really tedious frankly, so just cutting the roast down to a more manageable size (such as 2×2) would save you some time cooking, and make it easier to shred. Either way, as you stated, you’ll need to make the roast smaller, so either shredding gently after cooking or using 3/4 inch cubes in the first place will get you there. I think making the base ahead a day ahead and refrigerating it would actually enhance the flavor. How long it’ll need to warm up depends on the dish size. To be safe, I’d cover the dish with foil and give it a 20 minute head start, then cover with puff pastry and cook it the rest of the way. Perhaps cut a vent just in case.
wow🤩🤩🤩 I rarely give 5 stars for anything…hehehe
your helpful easy to read instructions were great and I love the orange and fennel and ‘spinach’ winter salad (🤢not a kale fan). I had a couple friends over and they loved both dishes. I am going to make a gain but I’m to split and make 2 next time. Thankyou for sharing…
Hi Lindi! I’m so glad you enjoyed this one (and the salads!). Thanks so much for taking the time to comment.
This is such a great meal! I’ve made it for my family a few times now. Definitely one we’ll keep coming back to!
I’m so glad that you enjoy it! Thanks for taking the time to leave a review.
This casserole is so tasty and fancy. We made this for our Christmas Day dinner to have something easy, yummy but also special. YUMMMMMM.