These beef pot pies feel like a warm hug from home. They are hearty, comforting, and deeply satisfying. The filling is rich but not heavy, and the pastry bakes up beautifully golden. You can make them ahead, chill them, then bake when needed. That makes them ideal for family dinners or casual entertaining.

This recipe is inspired by classic Northern English meat pies. They were always simple, filling, and made to feed a crowd. This version keeps that spirit but adds a few upgrades. Using sirloin steak gives you tender bites without long cooking. Butter and flour create a smooth gravy that coats every ingredient perfectly.

The real magic happens in the sauce. Cooking the tomato paste with butter and flour deepens the flavor. Whisking in warm beef broth slowly keeps the gravy smooth. It thickens into a glossy sauce that feels rich but balanced. Worcestershire sauce adds depth without overpowering the beef.
Frozen vegetables make this recipe practical and reliable. They hold their shape and save time. The diced potatoes cook right in the sauce, soaking up all that savory flavor. Fresh thyme adds a subtle herbal note that keeps everything tasting fresh.

Puff pastry is the final touch that makes these pies special. It bakes into crisp, flaky layers that contrast perfectly with the rich filling. Brushing the tops with egg gives that bakery style shine everyone loves. Cutting small slits lets steam escape and keeps the pastry crisp.

Serve these beef pot pies straight from the oven. The filling will be bubbling and irresistible. They pair well with a simple green salad or buttered peas. This is comfort food done properly, perfect for sharing and remembering where you came from.

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Beef Pot Pies

A comforting beef pot pie with tender steak, vegetables, and flaky puff pastry.

Servings portions

Cook Time 1 20

Total Time 1 20

Equipment

Oven-safe skillet
Chopping Board
Individual baking dishes
Wooden Spoon
Pastry brush
Measuring cups and spoons

Ingredients

1 box frozen puff pastry thawed
2 lb sirloin steak cut into 1-inch pieces (900 g)
3 cups beef broth 720 ml
Salt and pepper
20 oz frozen mixed vegetables 570 g
0.5 cup all-purpose flour 60 g
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 extra-large egg beaten
2 cups potatoes peeled and diced small (300 g)
6 tbsp butter softened
1 tbsp olive oil
1 tbsp fresh thyme chopped

Instructions

Preheat the oven to 425F/220ºC.
Pat the steak cubes dry with a paper towel and season well with salt and pepper.
Add one tablespoon of olive oil and two tablespoons of butter to a skillet and melt over a medium heat.
Add in the cubed sirloin steak and cook until browned on all sides but not fully cooked through
Remove to a plate and set aside.
Add the remaining four tablespoons of butter to the same skillet and allow to melt before adding in the flour and tomato paste. Cook for around one minute then pour in the broth whilst whisking to break up any lumps
Bring to a boil and continue to cook whilst simmering until the liquid has thickened.
Remove from the heat and add in the cubed sirloin steak, frozen vegetables, diced potatoes, thyme and worcestershire sauce. Season with half a teaspoon of salt and a quarter teaspoon of pepper.
Divide the mixture between individual serving dishes and then cut the pastry to fit perfectly in the top.
Brush with the beaten egg and make a few small slits in the top of the pastry to allow any steam to escape.
Bake in the oven for 25 minutes