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"Beef Wellington" Pot Pie
and baby kale salad with oranges

Active: 45 Total: 75

For this festive meal, we've pulled the rich, savory flavors of classic Beef Wellington into a weeknight-friendly pot pie. A flaky, golden pastry top and a bright, citrusy side salad make this dinner truly guest-worthy.
Smarts #1: The filling for this pie contains generous amounts of both beef and mushrooms. Feel free to shift the ratio if you prefer more of one or the other.
Smarts #2: The pancetta will add saltiness to the filling, so be sure to taste it throughout the cooking process and add salt only as needed.



"Beef Wellington" Pot Pie:
  • Puff pastry - 1 sheet , thawed according to package directions
  • Garlic - 2 cloves , chopped
  • Shallots - 2 cloves , diced
  • Pancetta - 2 oz , diced (sub bacon)
  • Mushrooms, any button - 1 lb , thinly sliced (look for pre-sliced to save time)
  • Thyme leaves, fresh - 2 tsp (sub dried)
  • Beef, sirloin - 1 1/2 lbs , cubed
  • Oil, cooking - 1 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Wine, red - 1/4 cup (sub dry white wine or stock)
  • Stock, any type - 1 1/4 cups
  • Mustard, Dijon - 1 tsp
  • Worcestershire sauce - 1 tsp
  • Eggs - 1
  • Water - 1 Tbsp
Baby Kale Salad with Oranges:
  • Vinegar, balsamic - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 2 Tbsp
  • Almonds, sliced - 1/4 cup
  • Oranges - 2 , sliced into segments
  • Baby kale - 5 oz


  1. Puff pastry - Thaw according to package directions. (Can be done 1 day ahead)

  2. Garlic / Shallots / Pancetta - (If prepping right before cooking, get oven heating first.) Prep as directed. Store garlic and shallots together in one container. Store pancetta separately. (Can be done up to 5 days ahead)

  3. Make vinaigrette - (Double if making Wednesday’s meal.) Whisk together vinegar, mustard (portion for salad), and honey. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Toast almonds - (This step is optional.) If you’d like the almonds toasted for the salad, heat a small skillet over medium-low heat and add almonds to the dry skillet. Heat gently until almonds are golden brown and fragrant, stirring frequently (watch them carefully to prevent burning). Cool and store in an airtight container. (Can be done up to 5 days ahead)

  5. Mushrooms / Thyme leaves - Prep as directed and store separately. (Can be done up to 3 days ahead)

  6. Cube beef - Slice beef into 1” / 2.5 cm cubes. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  7. Oranges - Peel and slice into segments.

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  1. Heat oven to 400F / 204C degrees.

  2. Heat an oven-safe skillet over medium heat (alternatively for 4 servings you can transfer the finished filling to a square baking pan, adjust pan size if customizing) and add cooking oil. Add pancetta to heated oil and saute until it begins to turn brown and crisp, 2 to 3 minutes. Add beef and cook for another 2 to 3 minutes until browned on all sides but not cooked through. Using a slotted spoon, transfer beef and pancetta to a paper towel-lined plate.

  3. Return skillet to heat and add shallots and garlic. Saute for 2 to 3 minutes or until golden and fragrant. Reduce heat to medium-low and add mushrooms with a pinch of salt (this will look like a lot of mushrooms, but they will shrink a great deal when cooked). Continue cooking until mushrooms have released their liquid, most of the liquid has evaporated, and mushrooms are very tender, ~10 minutes.

  4. Sprinkle flour over mushrooms and stir until no dry spots remain. Stir in wine, stock, mustard (portion for pot pie), Worcestershire sauce, and thyme leaves and bring to a simmer. Simmer gently until mixture has thickened, 3 to 4 minutes.

  5. Return beef and pancetta to the pan and fold everything together to combine. Taste and season with some salt and pepper if needed and remove from heat.

  6. Stretch the puff pastry over the filling. Use a fork to tuck the edges of the pastry down around the sides of the pot pie filling.

  7. Whisk together the eggs and water and brush it over the puff pastry. Make a few slits in the pastry with a knife to let steam release.

  8. Bake pot pie until the puff pastry is deep golden brown, 25 to 30 minutes.

  9. While pot pie bakes, toss baby kale with almonds and oranges. Just before serving, toss with dressing until salad is dressed to your liking (reserve half the dressing if doubled for Wednesday's meal).

  10. Serve pot pie with salad on the side. Enjoy!



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