Beef Wellington Pot Pie Recipe | Gift of Hospitality (2024)

Beef Wellington Pot Pie is a cross between a beef pot pie and a beef wellington. With tender chunks of short rib and a flaky puff pastry crust, it is serious comfort food!

I don’t know about you, but I’m in major need of comfort food. And this Beef Wellington Pot Pie hits the spot.

It’s packed with tender pieces of short rib, cremini mushrooms, bacon, and pearl onions, all dressed in a decadent red wine gravy and topped with a flaky pastry crust.

I would file this dish under a “weekend cooking project” instead of a weeknight meal—the beef needs several hours to cook in a low oven.

But the results are worth it. The short rib is incredibly tender, and the whole dish is melt-in-your-mouth delicious.

I love serving it for a special occasion, a date night, or when guests are coming for dinner. It pairs really nicely with a green salad and a glass of red wine.

This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these link.

Ingredients

• This dish uses boneless short ribs. Ask your butcher if you can’t find them—sometimes you may need to place an order for them.
• Bacon and cremini mushrooms amp up the umami flavor.
• The sauce is made up of beef stock, red wine, and fresh thyme. Use dried thyme if you don’t have fresh.
• Puff pastry goes over the top. We’ll use a knife to create a pretty cross-hatch pattern that gives it a “wow” factor.

How to make beef wellington pot pie

The dish starts with two slices of bacon. Then you begin to add layers of flavor: the beef get seared in the bacon fat, and the mushrooms get cooked in the ridiculously delicious combination of beef fat and bacon fat.

The butter gets mixed with flour to make a roux, and you whisk red wine and beef stock to make a gravy.

There are two ingredients to brighten up the beef stock: a tablespoon of lemon juice and a teaspoon of Dijon. They add acidity and a depth of flavor to make the sauce balanced.

Then, in go the pearl onions and thyme, and you’re well on your way to Beef Wellington Pot Pie.

To bake the pot pie, I used a 10.5×7 inch Le Creuset baking dish, which is a slightly unusual size. An 8×8 inch baking dish would work well for this recipe.

Short ribs are a naturally flavorful cut, thanks to the marbling. However, they are not naturally tender, so the whole dish goes into a 325°F oven to cook for two hours. As they cook, the short ribs turn fall-apart tender.

The final step is to cover the Beef Wellington Pot Pie with puff pastry. I used about ⅚ of a puff pastry sheet to cover my dish, and discarded the rest.

The key to a beautiful top is to score the pastry with a sharp knife. I chose a diagonal pattern, but do whatever design you like!

Whatever you do, brush it with a beaten egg before baking to get a gorgeous, shiny crust.

Side dish suggestions

To balance out the richness of the Beef Wellington Pot Pie, I like serving a green salad.

is one of my favorite winter salads. The orange vinaigrette takes the bitterness right out of the arugula and mellows out the fennel beautifully.

In the fall, I like serving it with Church Lady Salad, made with a seasonal apple like Pink Lady or Honeycrisp.

Whatever side you choose, don’t forget the wine! I like serving this dish with a red wine, such as Cabernet Sauvignon.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe