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Classic Kosher Beef Pot Pie with Flaky Pastry Crust

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Meat (Fleishig)

Beef pot pie is pure comfort: tender braised chuck with carrots, potatoes and peas in a rich gravy, baked under a flaky golden crust.

Build Flavor in the Filling

Brown the beef well in batches, then cook the onion and garlic and stir in the flour and tomato paste before adding the stock and herbs. Braise until the beef is tender, adding the carrots and potatoes partway through. Let the filling cool before topping it with pastry so the crust stays flaky. You can also bake individual pies in ramekins.

Kosher Notes

This is a meat (fleishig) recipe. The crust is made with vegetable shortening instead of butter; check that it’s certified pareve. Use kosher beef stock.

Make-Ahead and Freezing

Make the filling 2 days ahead. Freeze the assembled, unbaked pie for 3 months; bake from frozen, adding 15 to 20 minutes.

Classic Kosher Beef Pot Pie with Flaky Pastry Crust
This hearty kosher beef pot pie features tender braised beef and vegetables in a rich gravy, all topped with flaky pastry crust.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Jewish, Kosher
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2.5 lbs beef chuck roast cut into 1-inch cubes
  • 3 tbsp vegetable oil divided
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups beef stock
  • 2 tbsp tomato paste
  • 2 tsp fresh thyme or 1 tsp dried
  • 1 bay leaf
  • 3 medium carrots peeled and diced
  • 1 lb small potatoes peeled and cubed
  • 1 cup frozen peas
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper
For the Pastry
  • 2.5 cups all-purpose flour
  • 1 tsp kosher salt
  • 3/4 cup vegetable shortening cold
  • 6-8 tbsp ice water
  • 1 large egg beaten for egg wash

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Method
 

Prepare the Filling
  1. Season beef cubes generously with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 4-5 minutes per side. Don't overcrowd the pan. Transfer browned beef to a plate.
  2. Add remaining tablespoon oil to the same pot. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  3. Sprinkle flour over the onions and cook, stirring constantly, for 2 minutes to create a roux. Slowly whisk in beef stock, scraping up any browned bits from the bottom of the pot.
  4. Stir in tomato paste, thyme, and bay leaf. Return beef to the pot along with any accumulated juices. Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
  5. Add carrots and potatoes to the pot. Continue simmering covered for another 45 minutes to 1 hour, until beef is fork-tender and vegetables are cooked through.
  6. Remove bay leaf and stir in frozen peas. Taste and adjust seasoning with salt and pepper. Let filling cool slightly while you prepare the pastry.
Make the Pastry
  1. In a large bowl, whisk together flour and salt. Cut in cold vegetable shortening using a pastry cutter or two knives until mixture resembles coarse crumbs with some larger pieces.
  2. Sprinkle ice water over the mixture, starting with 6 tablespoons. Toss with a fork until dough just comes together. Add more water if needed, but don't overwork the dough.
  3. Divide dough in half and shape into two disks. Wrap in plastic and refrigerate for at least 30 minutes.
Assemble and Bake
  1. Preheat oven to 425°F (220°C). Roll out one disk of pastry on a floured surface to fit a 9x13 inch baking dish or large pie pan.
  2. Transfer bottom crust to baking dish and pour in the beef filling. Roll out remaining pastry for the top crust.
  3. Place top crust over filling and trim edges, leaving about 1 inch overhang. Fold edges under and crimp to seal. Cut several vents in the top crust.
  4. Brush top crust with beaten egg. Bake for 30-35 minutes until crust is golden brown and filling is bubbling.
  5. Let rest for 10 minutes before serving to allow filling to set slightly.

Notes

The filling can be made up to 2 days ahead and refrigerated. You can also freeze the assembled unbaked pot pie for up to 3 months. If baking from frozen, add 15-20 minutes to the baking time and cover with foil if the crust browns too quickly. For individual pot pies, divide filling among 6-8 ramekins and top with pastry rounds.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 720mg 31%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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