Savory Beef Pot Pies with Shallots, Scallions & Leeks

These individual Beef Pot Pies are the ultimate comfort food—hearty, rich, and packed with flavor thanks to Lesley Elizabeth's Shallots, Scallions & Leeks Seasoning. Tender braised beef, carrots, and celery simmered in a savory stout broth are topped with a flaky cheddar crust that’s impossible to resist. Whether for a cozy dinner or special gathering, this recipe is a must-try!

Beef Pot Pies with Shallots, Scallions & Leeks Seasoning

For the Dough:

• 1 3/4 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon fine salt
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup grated Irish cheddar cheese (about 3 oz)
• 6 to 7 tablespoons stout beer
• 1 large egg, lightly beaten (for egg wash)

For the Filling:

• 2 1/4 lbs beef chuck roast, trimmed and cut into 1-inch cubes
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• 1/3 cup stout beer
• 3 tablespoons Shallots, Scallions & Leeks Seasoning
• 1 lb carrots, chopped into 1-inch pieces
• 2 celery stalks, chopped into 1-inch pieces

Instructions:

1. Make the dough: In a food processor, pulse flour and salt. Add butter and cheese and pulse until the mixture resembles coarse crumbs. Drizzle in 6 tbsp beer and pulse until dough just comes together. Add 1 more tbsp beer if needed. Shape into a disk, wrap in plastic, and refrigerate at least 1 hour.
2. Prepare the filling: Preheat oven to 325°F. Toss beef with flour, salt, and pepper. In a Dutch oven, melt butter over medium-high heat. Brown the beef, then deglaze with beer and 2 cups water. Bring to a simmer, cover, and braise in the oven for 30 minutes.
3. Add Shallots, Scallions & Leeks Seasoning, carrots, and celery. Continue braising 1 hour more. Once tender, remove from oven and adjust seasoning to taste.
4. Assemble pot pies: Preheat oven to 375°F. Divide filling among six 10-oz ramekins. Roll dough into a 10x15-inch rectangle, cut into six 5-inch squares, and slit the tops. Cover each ramekin with a dough square, pressing edges to seal. Brush with egg wash.
5. Bake: Place ramekins on a parchment-lined baking sheet. Bake for 35–40 minutes, until crust is golden and crisp. Let rest 10 minutes before serving.

These savory beef pot pies are a gourmet twist on a classic comfort dish. Perfect for winter dinners, holiday meals, or anytime you crave something warm and satisfying, our Shallots, Scallions & Leeks Seasoning brings layered flavor and an aromatic finish.

Want more delicious recipes using Lesley Elizabeth infused seasonings and oils? Explore more here and bring bold flavor to your kitchen!