• prep: 20 min
• cook: 35 min
• total: 55 min

servings:

Treat this beef pot pie recipe as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

• 3 tablespoons olive oil
• 1/2 cup plus 1 tablespoon all-purpose flour, plus more
• Kosher salt and freshly ground black pepper
• 11/2 pounds boneless beef chuck, cut into 2-inch pieces
• 3 slices bacon cut into 1/4-inch pieces
• 1 medium onion, finely chopped
• 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
• 1 medium carrot, peeled, finely chopped
• 1 garlic clove, finely chopped
• 1/2 cup finely chopped fresh parsley
• 2 tablespoons brandy or bourbon
• 4 sprigs thyme, leaves stripped
• 1 bay leaf
• 1 star anise pod
• 2 cups low-sodium chicken broth
• 1 cup red wine
• 5 tablespoons unsalted butter, room temperature, divided
• 8 ounces crimini mushrooms, stems removed
• 8 ounces pearl onions, peeled
• 1 tablespoon fresh lemon juice
• 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-ounce package), thawed
• 1 large egg, beaten to blend
• 3/4-inch-diameter cookie cutter or pastry tip

Click Here For Step-By-Step Instructions