Warm, flaky, and filled with tender beef and vegetables, these savory Beef Pot Pies are elevated with the bold, aromatic flavor of our Shallots, Scallions & Leeks Seasoning.
Beef Pot Pies with Shallots, Scallions & Leeks Seasoning
This hearty, comforting pot pie recipe combines rich beef stew with a flaky Irish cheddar crust and bold flavor from Lesley Elizabeth’s Shallots, Scallions & Leeks Seasoning. Perfect for cozy family dinners, make-ahead freezer meals, or a gourmet twist on weeknight comfort food.
Ingredients:
For the Dough:
- 1¾ cups all-purpose flour, plus more for dusting
- ¾ teaspoon fine salt
- 1 stick cold unsalted butter, cut into ½-inch pieces
- ¾ cup grated Irish cheddar cheese (about 3 oz)
- 6 to 7 tablespoons stout beer
- 1 large egg, lightly beaten (for brushing)
For the Filling:
- 2¼ lbs beef chuck roast, trimmed and cut into 1-inch pieces
- ¼ cup all-purpose flour
- Kosher salt and freshly ground pepper to taste
- 3 tablespoons unsalted butter
- ⅓ cup stout beer
- 3 cups Shallots, Scallions & Leeks Seasoning
- 1 lb carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
Instructions:
1. Make the Dough:
In a food processor, pulse flour and salt to combine. Add butter and cheese; pulse until the mixture resembles coarse crumbs. Drizzle in 6 tablespoons stout beer and pulse until dough begins to form. Add 1 more tablespoon beer if needed. Shape into a disk, wrap in plastic, and refrigerate at least 1 hour or overnight.
2. Prepare the Filling:
Preheat oven to 325°F. Toss beef with flour, 1¼ tsp kosher salt, and pepper. In a Dutch oven, melt butter over medium-high heat. Brown the beef, about 7 minutes. Add beer and 2 cups water, scraping up the browned bits. Bring to a simmer, then cover and braise in the oven for 30 minutes.
Add Shallots, Scallions & Leeks Seasoning, carrots, and celery. Continue to braise for 1 more hour until the beef is tender and the flavors are fully developed.
3. Assemble the Pot Pies:
Place six 10-ounce ramekins on a parchment-lined baking sheet. Roll out dough between two floured sheets of parchment into a 10x15-inch rectangle. Cut into six 5-inch squares. Slit the centers for steam ventilation.
Remove filling from oven. Increase oven temperature to 375°F. Taste and adjust seasoning. Fill ramekins with stew (there may be a little extra). Top each with a square of dough, pressing edges to seal. Brush with beaten egg.
4. Bake:
Bake for 35–40 minutes until the crust is crisp and golden. Let the pot pies rest for 10 minutes before serving.
Why You’ll Love This Recipe:
- Rich and hearty beef filling with bold, infused seasoning
- Cheddar and stout crust for added depth of flavor
- Perfect individual servings for dinner parties or meal prep
- Features our signature Shallots, Scallions & Leeks Seasoning
Tips & Variations:
- Substitute chicken or mushrooms for a lighter version
- Make one large pot pie instead of individual ramekins
- Use pre-made pie crust for a quicker option
This classic dish gets a gourmet upgrade with Lesley Elizabeth’s Shallots, Scallions & Leeks Seasoning. Whether you’re cooking for family or prepping for the week, these savory pot pies bring comfort food to the next level. Discover more delicious recipes here and bring bold, infused flavor to every meal.