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Toaster-Oven Simple Beef Pot Pie

By America's Test Kitchen

Published on January 19, 2022

Time

2½ hours

Yield

Serves 4 to 6

Toaster-Oven Simple Beef Pot Pie

Ingredients

1 (9½ by 9-inch) sheet puff pastry, thawed1 large egg, lightly beaten with 1 tablespoon water1½ pounds boneless beef chuck-eye roast, trimmed, and cut into ¾-inch pieces¾ teaspoon table salt, divided2 carrots, peeled and cut into ½-inch pieces4 ounces cremini mushrooms, trimmed and sliced ¼ inch thick1 onion, chopped 2 tablespoons vegetable oil ½ teaspoon pepper 1 tablespoon tomato paste 2 tablespoons all-purpose flour 2 cups beef broth ⅓ cup dry red wine ½ cup water ½ cup frozen peas 2 tablespoons minced fresh parsley

Before You Begin

You can substitute boneless short ribs for the chuck roast, if desired. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Before starting this recipe, confirm that a 13 by 9-inch baking pan fits in your toaster oven and has at least 2 inches of space between the pan and the top heating element.

Instructions

  1.  Adjust toaster oven rack to lowest position and heat oven to 400 degrees. Roll and trim puff pastry into 12 by 8-inch rectangle on lightly floured counter. Using paring knife, cut pastry in half lengthwise, then into thirds widthwise to create 6 pieces. Cut four 1-inch slits in each piece and arrange upside down on parchment paper–lined small baking sheet. Brush pieces with egg wash and bake until puffed and lightly browned, 10 to 20 minutes. Let pastry cool on sheet. 
  2.  Increase oven temperature to 450 degrees. Toss beef with ½ teaspoon salt in bowl; refrigerate until ready to use. Toss carrots, mushrooms, and onion with oil, pepper, and remaining ¼ teaspoon salt in 13 by 9-inch baking pan. Roast, stirring occasionally, until vegetables are dry and beginning to brown, 25 to 30 minutes. Stir in tomato paste and flour and roast until fragrant, about 2 minutes. 
  3.  Remove pan from oven and reduce oven temperature to 325 degrees. Slowly whisk in broth and wine, scraping up any browned bits and smoothing out any lumps. Arrange beef in single layer on top of vegetables (beef should not be fully submerged). Return pan to oven and cook for 1 hour.
  4.  Stir in water and continue to cook until beef is tender, 45 minute to 1¼ hours, stirring halfway through cooking. 
  5.  Remove pan from oven, stir in peas and parsley and season with salt and pepper to taste. Top filling with puff pastry and let rest for 10 minutes. Serve.  
Toaster-Oven Simple Beef Pot Pie
Photography by Daniel J. van Ackere. Styling by Christie Morrison.

Toaster-Oven Simple Beef Pot Pie

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By America's Test Kitchen
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Time

2½ hours

Yield

Serves 4 to 6

Ingredients

1 (9½ by 9-inch) sheet puff pastry, thawed
1 large egg, lightly beaten with 1 tablespoon water
1½ pounds boneless beef chuck-eye roast, trimmed, and cut into ¾-inch pieces
¾ teaspoon table salt, divided
2 carrots, peeled and cut into ½-inch pieces
4 ounces cremini mushrooms, trimmed and sliced ¼ inch thick
1 onion, chopped
2 tablespoons vegetable oil
½ teaspoon pepper
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth
⅓ cup dry red wine
½ cup water
½ cup frozen peas
2 tablespoons minced fresh parsley

Ingredients

1 (9½ by 9-inch) sheet puff pastry, thawed
1 large egg, lightly beaten with 1 tablespoon water
1½ pounds boneless beef chuck-eye roast, trimmed, and cut into ¾-inch pieces
¾ teaspoon table salt, divided
2 carrots, peeled and cut into ½-inch pieces
4 ounces cremini mushrooms, trimmed and sliced ¼ inch thick
1 onion, chopped
2 tablespoons vegetable oil
½ teaspoon pepper
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth
⅓ cup dry red wine
½ cup water
½ cup frozen peas
2 tablespoons minced fresh parsley

Ingredients

1 (9½ by 9-inch) sheet puff pastry, thawed
1 large egg, lightly beaten with 1 tablespoon water
1½ pounds boneless beef chuck-eye roast, trimmed, and cut into ¾-inch pieces
¾ teaspoon table salt, divided
2 carrots, peeled and cut into ½-inch pieces
4 ounces cremini mushrooms, trimmed and sliced ¼ inch thick
1 onion, chopped
2 tablespoons vegetable oil
½ teaspoon pepper
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth
⅓ cup dry red wine
½ cup water
½ cup frozen peas
2 tablespoons minced fresh parsley

Why This Recipe Works

In this one-pan take on beef pot pie, the toaster oven does it all, from braising the beef and vegetables to baking a perfectly crisp, buttery topping. We found that store-bought puff pastry was the ideal topping because it is a satisfying, easy alternative to homemade crust, and all it needs is an egg wash. Baking the pastry topping first and setting it aside while we made the rest of the pie meant that it didn’t sog out on top of the filling in the oven. For our filling, chuck-eye roast, which features great marbling at a low price, proved to be the best option for a tender, beefy pot pie. This cut gave wonderful flavor and richness to the sauce while cremini mushrooms and carrots, staples in beef pot pie, bulked up the dish. We let the vegetables roast for an initial 25 minutes to eliminate excess water before adding tomato paste and flour for thickening, and whisking in wine and broth to create the sauce. We gently placed the beef on top of the vegetable mixture in order to roast it only partially submerged. When the beef was roasted, we stirred in peas and parsley for our freshness. Placing the cooked puff pastry on top of the filling finalized our meal and gave us pot pie with a crisp, flaky crust that was the perfect contrast to our rich, beefy filling.

Before You Begin

You can substitute boneless short ribs for the chuck roast, if desired. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Before starting this recipe, confirm that a 13 by 9-inch baking pan fits in your toaster oven and has at least 2 inches of space between the pan and the top heating element.

Instructions

  1.  Adjust toaster oven rack to lowest position and heat oven to 400 degrees. Roll and trim puff pastry into 12 by 8-inch rectangle on lightly floured counter. Using paring knife, cut pastry in half lengthwise, then into thirds widthwise to create 6 pieces. Cut four 1-inch slits in each piece and arrange upside down on parchment paper–lined small baking sheet. Brush pieces with egg wash and bake until puffed and lightly browned, 10 to 20 minutes. Let pastry cool on sheet. 
  2.  Increase oven temperature to 450 degrees. Toss beef with ½ teaspoon salt in bowl; refrigerate until ready to use. Toss carrots, mushrooms, and onion with oil, pepper, and remaining ¼ teaspoon salt in 13 by 9-inch baking pan. Roast, stirring occasionally, until vegetables are dry and beginning to brown, 25 to 30 minutes. Stir in tomato paste and flour and roast until fragrant, about 2 minutes. 
  3.  Remove pan from oven and reduce oven temperature to 325 degrees. Slowly whisk in broth and wine, scraping up any browned bits and smoothing out any lumps. Arrange beef in single layer on top of vegetables (beef should not be fully submerged). Return pan to oven and cook for 1 hour.
  4.  Stir in water and continue to cook until beef is tender, 45 minute to 1¼ hours, stirring halfway through cooking. 
  5.  Remove pan from oven, stir in peas and parsley and season with salt and pepper to taste. Top filling with puff pastry and let rest for 10 minutes. Serve.  

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