Homeade Longhorn Steakhouse Pot Pie Recipe
With a comforting, hearty flavor, this Homemade Longhorn Steakhouse Pot Pie Recipe is the ultimate cold-weather dinner. Packed with rich beef filling, vegetables, and flaky crust, it’s a traditional recipe every kitchen should have on hand/
A Quick Look At The Recipe
- ⏲️Ready In: 1 hour and 35 Minutes
- 👪Serves: 45
- 🍽 Calories: 536 kcals
- 📋Main Ingredients: Beef stewing meat, vegetables, broth, Worcestershire sauce, brown gravy, soy sauce, and pie crust.
- 📖 Dietary Notes: Nut-free and can be dairy-free.
- ⭐ Why You’ll Love It: It’s packed with rich, hearty flavor and topped with a flaky golden crust that tastes like pure comfort food.
SUMMARIZE & SAVE THIS CONTENT ON
This old fashioned beef pot pie recipe is one of those real comfort food dinners you expect on a cold Sunday night. The rich beef filling thickens into a savory gravy while the flaky crust bakes golden on top, giving you that classic homemade pot pie texture in every bite, just like this longhorn steakhouse mac and cheese.
Though it’s a bit of work to prep, you can use leftover beef, swap vegetables based on what’s in the fridge, and even make the filling ahead of time before baking, so there is some wiggle room. Honestly, the whole family devours this when I make it, and it reminds me personally of grandmas house.
Jump to:
- A Quick Look At The Recipe
- Why The Recipe Works💭
- Items and Substitutions
- Flavors To Try
- How To Make Homemade Longhorn Steakhouse Pot Pie
- Helpful Hints
- How To Store It
- Easy Beef Pot Pie FAQs
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- Homemade Longhorn Steakhouse Beef Pot Pie
Why The Recipe Works💭
Texture: The rich beef filling thickens into a savory gravy that keeps the pot pie hearty and satisfying without becoming watery.
Flaky crust: Letting the filling cool slightly before baking helps the crust stay flaky instead of soggy.
Effort: Using simple ingredients and store-bought crust keeps this homemade Longhorn Steakhouse pot pie recipe easy enough to prep for weeknight dinners.
Items and Substitutions
- Beef stew meat: This cut of beef is perfect because it results in more tender bites. Other cuts can work, but may have a chewier texture.
- Flour: This will help to thicken the filling of the pot pie. Any flour you have on hand can work here.
- Beef broth: Homemade broth is always my personal favorite. If you’re using store-bought broth, grab low-sodium so that you have more control over the flavors. I do this with my slow cooker cabbage roll soup with ground beef recipe, too.
- Pie crust: Store-bought crust is going to help keep this steakhouse-style pot pie recipe simple. Grab a vegan one if you need the recipe to be dairy-free.
See the recipe card for full information on ingredients and quantities.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Flavors To Try
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.
- Gluten-free option: To make the beef pot pie gluten-friendly, you’ll have to use a gluten-free flour blend, gravy mix, and gluten-free pie crust. Plus, swap the soy sauce for a gluten-free one or coconut aminos. It’s tricky to find a Worcestershire sauce, so you may have to omit that.
- Try a different crust: Use puff pastry, biscuit dough, or even phyllo dough for a unique twist on the traditional crust.
How To Make Homemade Longhorn Steakhouse Pot Pie
Step 1: Season the beef with salt and pepper and brown it on medium to high heat before adding in the onions, celery, and carrots. Cook for another 5 minutes.
Step 2: 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.
Step 3: Remove from the oven and let sit for 5-10 minutes while you add the peas. Add the peas and stir. Then add the beef mixture to the pie crust, brush the egg mixture around the edge of the top of the pie pan, and the rim of it.
Step 4: Add the pie crust on top and fold the edges of the pie in all around. Cut out a small hole in the middle and make small slits all around the hole.
Step 5: Brush the entire top of the crust with the rest of the egg and sprinkle more pepper. Bake for 20 to 30 minutes or until the pie crust becomes golden.
Note
For a perfectly golden crust, brush the top with an egg wash before baking to give it a shiny, crisp finish.
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.
How To Store It
Fridge: Let the beef pot pie with flaky crust cool completely before covering it with plastic wrap or aluminum foil. You can refrigerate it for up to 4 days.
Freezing: 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.
Reheating: 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.
Easy Beef Pot Pie FAQs
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If you tried this Longhorn Steakhouse Pot Pie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Homemade Longhorn Steakhouse 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!
- Letting the filling cool slightly before adding the crust also helps prevent sogginess and keeps the top flaky and crisp.
- The filling should be thick enough to coat the back of a spoon before baking.
- When reheating, doing so in the oven helps the crust stay flakier than microwaving.
Nutrition
Equipment
- Dutch oven or large pot
- Wooden spoon
- Sharp knife
- Cutting board
This recipe is pure comfort and one of my favorites to curl up with in the winter!