Savory Beef & Broccoli Rabe Pot Pie

A rich, comforting dish featuring tender braised beef and slightly bitter broccoli rabe under a buttery, golden puff pastry crust.

Ingredients

• 1.5 lbs Beef Chuck, cut into 1/2-inch cubes
• 1 bunch Broccoli Rabe, chopped
• 1 sheet Puff Pastry, thawed
• 2 tbsp Butter
• 2 tbsp Flour
• 1 cup Water
• 1 tbsp Oil
• 1 tsp Garlic powder
• 1/2 tsp Dried thyme
• Salt and black pepper to taste

Instructions

Braising the beef ensures it becomes tender enough to complement the flaky pastry.

1. Season beef cubes with salt, pepper, and garlic powder. Heat oil in a heavy pot over medium-high heat; sear beef until browned on all sides, then remove beef from the pot.
2. Add water and thyme to the pot. Return beef to the pot, cover, and simmer on low heat for 75 minutes or until beef is tender.
3. While beef simmers, melt butter in a separate pan and sauté broccoli rabe until wilted and tender.
4. Remove the lid from the beef pot. Stir in the flour and cook for 1 minute to thicken the juices into a gravy, then fold in the sautéed broccoli rabe.
5. Preheat oven to 400°F (200°C). Pour the beef and rabe mixture into a baking dish.
6. Drape the puff pastry over the top, crimping the edges to seal the dish. Cut a small slit in the center to allow steam to escape.
7. Bake for 20–25 minutes until the pastry is puffed and deep golden brown.

Serve hot directly from the baking dish.