Slow-Cooked Beef Cheek Pot Pie with Puff Pastry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Tender, slow-braised beef cheeks in a savory vegetable gravy, topped with golden puff pastry for a comforting Australian-inspired pot pie. This australian-inspired slow cooker ready in about 225 minutes layers beef cheeks, olive oil, medium, diced carrot 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 480 calories and feeds 4, 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

• 800 g beef cheeks
• 3 tbsp olive oil
• 2 medium, diced carrot
• 2, diced celery stalks
• 1 large, diced onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 400 ml beef stock
• 200 ml red wine
• 2 tsp, chopped fresh thyme
• 1 bay leaf
• 1/2 cup frozen peas
• 1 frozen puff pastry sheet
• 1, beaten for glaze egg
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat dry 800 g beef cheeks and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat and brown the cheeks on all sides, about 4 minutes per side.
2. Step 2: Remove the cheeks and add 2 diced carrots, 2 diced celery stalks, and 1 large diced onion to the pot. Sauté for 5 minutes until softened, then add 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Pour in 400 ml beef stock and 200 ml red wine, scraping the bottom of the pot to loosen browned bits. Return the beef cheeks to the pot, add 2 tsp chopped fresh thyme and 1 bay leaf, then cover and simmer on low for 3 hours until the meat is fork-tender.
4. Step 4: Remove the beef cheeks and shred the meat, discarding any excess fat. Return shredded meat to the sauce and stir in 1/2 cup frozen peas. Adjust seasoning with salt and pepper.
5. Step 5: Preheat oven to 400°F (200°C). Transfer the beef mixture to a deep oven-safe dish and cover with a thawed puff pastry sheet, trimming edges and pressing down to seal.
6. Step 6: Brush the pastry with 1 beaten egg and bake for 25-30 minutes until puffed and golden brown. Let rest for 5 minutes before serving.