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A plate of shepherd's pie with a biscuit topping on a red checkered cloth, featuring layers of beef, peas, and sauce.

Homemade Longhorn Steakhouse Beef Pot Pie

Shelby Stover
Rich beef filling, tender vegetables, and a flaky golden crust come together in this hearty homemade pot pie inspired by classic steakhouse comfort food.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 5
Calories 546 kcal

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!

Video

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

Calories: 546kcalCarbohydrates: 36gProtein: 38gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.004gCholesterol: 117mgSodium: 919mgPotassium: 836mgFiber: 4gSugar: 7gVitamin A: 2418IUVitamin C: 17mgCalcium: 76mgIron: 5mg

Equipment

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