Beef Wellington Pot Pie Bake

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All the flavors of a classic Beef Wellington in one easy family-style bake. Tender beef, savory mushrooms, and golden flaky puff pastry on top, all done in 45 minutes and made to share.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Difficulty: Easy

Servings: servings

Author: Haley Herridge

Equipment

1 9x13 baking dish

Ingredients

For the Filling

1½-2 lbs beef sirloin or tenderloin, cut into small bite-size pieces
2 tbsp olive oil
1 tbsp butter
1 small yellow onion finely diced
3 cloves garlic minced
16 oz. mushrooms finely chopped
1 tsp salt
½ tsp black pepper
1 tsp fresh thyme or ½ tsp dried
2 tbsp flour
½ cup beef broth
½ cup heavy cream
1 tbsp Dijon mustard

For the Top

1 sheet puff pastry thawed
1 egg for egg wash
flaky salt

Instructions

Preheat the oven to 400°F. Lightly grease a 9x13 baking dish.
Heat olive oil in a large skillet over medium-high heat. Add chopped beef in a single layer and sear until browned (about 2–3 minutes per side). Remove from the pan and set aside.
2 tbsp olive oil, 1½-2 lbs beef
In the same pan, add butter, onion, and garlic. Cook until softened (3–4 minutes).
1 tbsp butter, 1 small yellow onion, 3 cloves garlic
Add chopped mushrooms, salt, pepper, and thyme. Cook until mushrooms release moisture, and the moisture cooks off completely (about 8–10 minutes).
16 oz. mushrooms, 1 tsp salt, ½ tsp black pepper, 1 tsp fresh thyme
Sprinkle in flour and stir for 1 minute. Pour in beef broth and cream, stirring until thickened.
2 tbsp flour, ½ cup beef broth, ½ cup heavy cream
Stir in Dijon mustard, then return the beef to the pan. Mix until everything is coated in a thick, creamy sauce.
1 tbsp Dijon mustard
Pour filling evenly into the prepared 9x13 dish.
Roll out the puff pastry slightly and lay it over the dish. Press edges gently into the sides. Cut small slits in the top for ventilation.
1 sheet puff pastry
Whisk egg and brush over pastry. Sprinkle lightly with flaky salt.
1 egg, flaky salt
Bake for 25–35 minutes, until pastry is golden brown and filling is bubbling at the edges. If pastry browns too quickly, loosely tent with foil.
Let rest for 10–15 minutes before serving. Scoop into bowls and finish with fresh thyme or cracked pepper if desired.

Notes

Cook the mushrooms all the way down until the pan looks almost dry and the mixture is deep and jammy. This is the most important step. If you pull them too early, the filling will be watery.
Make sure your sauce is thick enough to coat the back of a spoon before pouring it into the baking dish. If it looks loose, simmer a minute or two longer or add an extra tablespoon of flour.
Keep the puff pastry in the fridge until the last possible moment. Cold pastry hitting a hot oven is what gives you that flaky, golden lift.
Cut slits in the pastry before baking to let steam escape and prevent sogginess.
If the pastry browns too quickly, tent loosely with foil and keep baking until the filling is bubbling at the edges.
If making ahead from cold, add 5–10 extra minutes to the bake time and use bubbling edges as your doneness cue, not just pastry color.
Store leftovers covered in the fridge for up to 3–4 days. Reheat in the oven at 350°F for 15–20 minutes to bring the pastry back to life.
The filling can be made 1–2 days ahead. Top with fresh puff pastry and bake when ready.
To freeze, store the filling only in an airtight container for up to 2 months. Thaw overnight in the fridge, then assemble with fresh puff pastry and bake.

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