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Sheet Pan Ground Beef Pot Pie

This cozy sheet pan pot pie features ground beef, veggies, and a golden puff pastry crust. It’s hearty, easy to make, and perfect for busy nights with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 pound ground beef
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced potatoes cut in small cubes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
Crust
  • 1 sheet puff pastry thawed
  • 1 egg beaten
  • 2 tablespoons olive oil

Equipment

  • Sheet Pan
  • Parchment Paper

Method
 

  1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper.
  2. Add ground beef to the sheet pan. Drizzle with olive oil. Spread it out and bake for 10 minutes.
  3. Remove the pan from the oven. Stir the beef and add onion and garlic. Bake for 5 more minutes.
  4. Add carrots, potatoes, peas, salt, pepper, and thyme. Stir well to mix everything.
  5. Sprinkle flour over the mixture. Stir until no dry spots remain.
  6. Pour in beef broth and tomato paste. Stir gently. The filling should look saucy and glossy.
  7. Lay puff pastry over the filling. Trim edges if needed. Brush with beaten egg.
  8. Bake for 20 to 25 minutes until the crust is golden and crisp.
  9. Let rest for 5 minutes before serving. The filling will thicken as it cools.

Notes

You can prep the filling a day ahead and store in the fridge. Add puff pastry and bake when ready. Leftovers keep well for 3 days in the fridge. Reheat in the oven to keep the crust crispy.