Beef Pot Pie
Enjoy the comforting flavors of beef pot pie with tender beef, hearty vegetables, and a flaky crust. This easy recipe is perfect for family dinners or meal prep, offering a delicious twist on a classic favorite.
If you’re looking for a comforting and filling meal that’s perfect for cozy evenings, this beef pot pie recipe is exactly what you need. I’ve always loved how a savory, hearty pot pie can bring the family together around the dinner table. With tender beef, delicious vegetables, and a flaky golden crust, it’s a dish that feels like home every time I make it. Trust me, once you try it, you’ll understand why this has become one of our go-to recipes for family dinners, second to the Longhorn Steakhouse Mac and Cheese.
A pot pie is a versatile dish that can easily be customized. You can swap in different veggies or seasonings to make it your own, depending on what you have on hand. I’ve even used leftover steak tips before, which makes it even quicker to put together. It’s a great way to repurpose leftovers without feeling like you’re just reheating the same old meal. Plus, the warm, comforting aroma that fills the kitchen as it bakes is something I can’t get enough of.
This recipe is also great for meal prepping or making ahead when life gets busy. The pot pie can be stored in the fridge or frozen, so you can have a delicious homemade meal ready to go whenever you need it. As a busy person myself, I find that having a hearty meal like this on hand makes all the difference during a hectic week. Whether you’re feeding a crowd or just want a cozy meal for yourself, this beef pot pie is a dish you’ll want to make again and again.
Items Needed
Here’s what you’ll need to make this hearty beef pot pie that’s sure to become a family favorite:
- Olive oil or avocado oil – Provides a healthy fat for sautéing, helping to develop the flavors of the vegetables and beef.
- Beef stew meat – Offers tender, flavorful cuts of beef that hold up well during cooking, providing the heartiness the dish needs.
- Ground pepper – Adds a bit of heat and enhances the overall seasoning of the dish.
- Medium onion – Brings sweetness and depth to the filling, adding complexity to the flavor profile.
- Celery stalks – Contribute a fresh, slightly earthy flavor and add a bit of crunch to the filling.
- Medium carrot – Adds a natural sweetness and a pop of color, balancing the savory elements.
- Tomato paste – Intensifies the savory flavors and adds richness to the filling with its concentrated tomato taste.
- Garlic – Provides an aromatic, savory flavor that complements the beef and vegetables.
- Flour – Helps thicken the filling, creating a creamy texture that binds the ingredients together.
- Beef broth – Adds a rich, umami flavor and moisture to the filling, creating a comforting base.
- Brown gravy packet – Enhances the depth of flavor, creating a savory, smooth consistency for the filling.
- Worcestershire sauce – Contributes a tangy, umami flavor that deepens the overall taste of the beef.
- Soy sauce or liquid aminos – Adds saltiness and umami, boosting the overall savory profile of the filling.
- Sugar – Balances the savory flavors by adding a hint of sweetness that enhances the other ingredients.
- Peas – Provide a burst of sweetness and color, creating a pleasant contrast to the rich beef filling.
- Egg – Helps to bind the top crust and gives it a golden, glossy finish when baked.
- Pie crust – Creates a flaky, buttery outer layer that complements the creamy, savory filling.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here’s how you can customize this easy beef pot pie recipe to suit your taste:
- Swap the protein – Use ground beef, chicken, or turkey instead of beef stew meat for a lighter variation.
- Add more veggies – Try adding mushrooms, peas, or green beans for extra flavor and texture.
- Make it spicier – Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Use different herbs – Experiment with fresh thyme, rosemary, or parsley to customize the flavor profile.
- Gluten-free option – Replace regular flour with a gluten-free flour blend and use a gluten-free pie crust.
- Try a different crust – Use puff pastry, biscuit dough, or even phyllo dough for a unique twist on the traditional crust.
- Make it vegetarian – Skip the beef and opt for plant-based protein or hearty vegetables like potatoes and squash.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Preheat oven to 350°. In a large Dutch oven add the oil and let the oil heat up on medium to high heat, add the stew beef and season with pepper. Stir and cook for 5-8 minutes on a high heat.
Once browned add in the onions, celery and carrots and stir around for another 5 minutes.
Add in the garlic, tomato paste and flour and stir until everything is coated. Add in the beef broth, gravy packet, Worcestershire sauce, soy sauce and sugar and stir. Cover with a lid or foil and place in the oven and cook for an hour and 20-30 minutes. Or until the beef is tender. It may need longer.
Once the beef is tender take it out and let sit for 5-10 minutes. Add the peas and stir. Turn the oven up to 400° and get a 9 inch pie pan ready, add the beef mixture to the pie pan and crack an egg in a small bowl and stir, brush the egg all around the edge of the top of the pie pan and the rim of it.
Add the pie crust on top and fold the edges of the pie in all around. Cut out a small hole in the middle. About an inch. And then make small slits all around the hole, about 1/2 slits all around.
Brush the entire top of the crust with the rest of the egg and sprinkle more pepper and some parsley flakes (optional) on top. Place the pie back in the oven and bake for 20 to 30 minutes or until the pie crust becomes golden. Let cool out the oven for 15 minutes then slice, serve and enjoy!
Note
For a perfectly golden crust, brush the top with an egg wash before baking to give it a shiny, crisp finish.
Storage
To store leftover beef pot pie, let it cool completely before covering it with plastic wrap or aluminum foil. You can refrigerate it for up to 4 days. For longer storage, freeze the pie by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn, and it will be good for up to 3 months.
To reheat, simply bake in the oven at 350°F for about 20 to 25 minutes (if refrigerated), or 30-40 minutes (if frozen), until it is heated through and the crust is crispy again. You can also reheat individual portions in the microwave, but the crust may not stay as crisp.
Helpful Hints
Pro tip: Sear Beef!
For an extra flavorful filling, sear the beef stew meat until browned before adding the other ingredients. This will enhance the depth of flavor in your pot pie.
Here are a few helpful hints to make your beef pot pie even better:
- Cut ingredients evenly – Dice the vegetables and beef into uniform sizes to ensure even cooking. You can use a vegetable chopper for this.
- Pre-cook the filling – Simmer the filling until slightly thickened before adding it to the crust to prevent a soggy bottom.
- Use cold pie crust – Keep the pie crust chilled until ready to use for a flakier texture.
- Vent the crust – Cut small slits in the top crust to allow steam to escape while baking.
- Make it ahead – Prepare the filling in advance and store it in the fridge to save time on busy days.
Serving Suggestions
Beef pot pie is a hearty dish that pairs beautifully with light and fresh sides. A simple green salad with a tangy vinaigrette can balance the richness of the pie, adding a crisp and refreshing contrast. For a pop of color, you can include cherry tomatoes, cucumber slices, or shredded carrots in the salad.
Another great option is to serve the pot pie with roasted or steamed vegetables. Green beans, roasted zucchini, or Brussels sprouts seasoned with olive oil, garlic, and a sprinkle of salt complement the flavors without overpowering the dish. These sides also make the meal feel a bit more nutritious and well-rounded.
For a truly comforting meal, pair your beef pot pie with a side of warm, buttery bread or dinner rolls. The bread is perfect for sopping up any extra gravy from the pie filling, ensuring no delicious bite goes to waste. Add a pat of softened herb butter for an extra indulgent touch to round out the experience.
FAQs
Recipe
Beef Pot Pie
Ingredients
- 3 tablespoons olive oil or avocado oil
- 1.5 pounds beef stew meat
- 1 teaspoon ground pepper
- 1 medium onion diced
- 2 medium celery stalks diced
- 1 medium carrot peeled and diced
- 2 tablespoons tomato paste
- 2 tablespoons garlic minced
- 3 tablespoons flour
- 2 cups beef broth
- 1 packet of brown gravy
- 1 tablespoons Worcestershire sauce
- 1 tablespoons soy sauce
- 1 tablespoons sugar
- 1 cup peas
- 1 egg
- 1 9-inch pie crust
Instructions
- Preheat oven to 350°. In a large Dutch oven add the oil and let the oil heat up on medium to high heat, add the stew beef and season with pepper. Stir and cook for 5-8 minutes on a high heat. Once browned add in the onions, celery and carrots and stir around for another 5 minutes.
- Add in the garlic, tomato paste and flour and stir until everything is coated. Add in the beef broth, gravy packet, Worcestershire sauce, soy sauce and sugar and stir. Cover with a lid or foil and place in the oven and cook for an hour and 20-30 minutes. Or until the beef is tender. It may need longer.
- Once the beef is tender take it out and let sit for 5-10 minutes. Add the peas and stir. Turn the oven up to 400° and get a 9 inch pie pan ready, add the beef mixture to the pie pan and crack an egg in a small bowl and stir, brush the egg all around the edge of the top of the pie pan and the rim of it.
- Add the pie crust on top and fold the edges of the pie in all around. Cut out a small hole in the middle. About an inch. And then make small slits all around the hole, about 1/2 slits all around.
- Brush the entire top of the crust with the rest of the egg and sprinkle more pepper and some parsley flakes(optional) on top. Place the pie back in the oven and bake for 20-30 minutes or until the pie crust becomes golden. Let cool out the oven for 15 minutes then slice, serve and enjoy!
Notes
You can add salt with the pepper to the beef in the beginning, the salt is optional since the brown gravy can sometimes be salty.
You do not have to top with parsley, it’s optional.
Buy the pre-diced onions, celery and carrots to save time!
Nutrition
Equipment
- Dutch oven or large pot
- Wooden spoon
- 9-inch pie pan
- Sharp knife
- Cutting board
