Country Club Beef Pot Pie

Beef Pot Pie, featuring tender, sherry-braised prime rib, a medley of sautéed vegetables, and a rich, herb-infused gravy. Topped with golden rosemary puff pastry squares, this gourmet comfort food delivers a cozy yet elegant dining experience. Perfect for leftover beef recipes, pot pie lovers, and upscale comfort food enthusiasts.

Ingredients

Rosemary Puff Pastry Toppers:

• 1 sheet frozen puff pastry, thawed

• 1 egg

• 1 tbsp water

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh parsley, chopped

• 1 tsp green onion, sliced

• 2 tbsp grated Parmesan

  Beef Preparation:

• 1 cup leftover prime rib, cut into cute, bite-sized cubes

• 1 tbsp oil or butter

• 2 tbsp sherry wine

• 3/4 cup beef broth

  Pot Pie Filling:

• 2–4 tbsp butter

• 1 medium carrot, oblong cut

• 1 celery stalk, cut into wedges

• ½ small onion, diced

• 1 clove garlic, minced

• ¼ cup sliced mushrooms (optional)

• ½ cup frozen or thawed peas

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp fresh thyme

• ½ tsp fresh rosemary, chopped

• 1 ½ tbsp flour

• ½ tbsp butter (for roux)

• All reserved braising liquid from beef

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment.

2. Cut puff pastry into 4 equal squares. Place on the sheet.

3. Whisk egg and water, then brush over each square and top each square with thyme, rosemary, parsley, green onion, and Parmesan. Bake for 12–15 minutes or until golden and puffed. Set aside.

4. In a skillet over medium-high heat, sear the cubed beef in oil or butter for 3–5 minutes until browned.

5. Add sherry wine to the hot pan, scraping up browned bits. Let reduce slightly then add beef broth to the pan. Reduce heat, cover, and simmer until beef is fork-tender and broth is flavorful — about 20–30 minutes.

   Reserve this liquid — it will be used later in the filling.

6. In a skillet, melt butter. Add carrots, celery, and onion. Cook 5–6 minutes until softened. Add garlic and mushrooms; sauté 2 more minutes. Stir in peas, salt, pepper, thyme, and rosemary.

7. Push veggies to the side. Add 1/2 tbsp butter and flour, stir to create a roux. Slowly whisk in the reserved braising liquid from the beef. Stir until the sauce thickens.

8. Gently stir in the tender, sherry-braised beef cubes. Simmer until filling is rich and slightly thickened. Taste and adjust seasoning if needed.

   To Serve:

   Ladle the warm filling into individual bowls.

   Top each bowl with a crisp, herbed puff pastry square.

   Serve immediately and enjoy the savory comfort with a touch of elegance.