Slow-Cooked Beef and Pumpkin Pot Pie with Golden Pastry Crust

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Hearty slow-cooked Australian beef stewed with sweet pumpkin and vegetables, topped with a flaky golden pastry crust for a comforting classic. This Australian-inspired beef recipe, ready in about 170 minutes, layers beef chuck, butternut pumpkin, carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck
• 2 cups, peeled and diced butternut pumpkin
• 2 medium, diced carrots
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 sheets, thawed frozen puff pastry sheets
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1, beaten (for egg wash) egg

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown them on all sides for 6-8 minutes until nicely seared. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large chopped onion and 3 minced garlic cloves, sauté for 4 minutes until soft and fragrant.
3. Step 3: Return beef to the pot, stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Add 3 cups beef broth, 2 cups diced butternut pumpkin, and 2 diced carrots. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until beef is tender and sauce thickens.
4. Step 4: Preheat oven to 400°F. Transfer the beef and pumpkin stew to a deep ovenproof dish. Roll out 2 thawed puff pastry sheets and cover the dish tightly, trimming excess pastry. Brush the pastry surface with 1 beaten egg.
5. Step 5: Bake for 25-30 minutes until the pastry is puffed and golden brown. Let rest for 5 minutes before serving.