beef pot pie recipe

Written ByJenny Smyth Posted on
beef pot pie recipe
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The Best beef pot pie recipe

I’ve always been a fan of traditional comfort foods, and beef pot pie is one of my family’s all-time favorites. It’s a classic dish that never goes out of style, and for good reason – it’s hearty, flavorful, and incredibly easy to make.

I remember growing up and watching my mom whip up a batch of these in the kitchen, the aroma wafting through the house and making everyone’s stomach growl with anticipation. There’s something special about a warm, flaky crust filled with tender beef and veggies that just can’t be beat.

And the best part? It’s a recipe that’s perfect for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner.

My kids love helping me in the kitchen, and they always get excited when they see the pie crust coming out of the oven, golden brown and crispy. We like to serve it with a side of mashed potatoes or roasted veggies for a well-rounded meal.

One of the things I love about this recipe is that it’s so versatile – you can use leftover roast beef or even ground beef if you prefer. And don’t even get me started on the health benefits – with all that protein and fiber from the veggies, it’s a nutritious meal that’ll keep you full until dinner time.

My husband loves it when I make this for him after a long day at work – there’s just something about that first bite that puts everything right with the world.

Beef Pot Pie

Beef Pot Pie

4.5 from 1250 votes

A hearty beef pot pie with tender chunks of beef and vegetables in a rich gravy, all encased in a flaky golden crust. This comforting dish is perfect for a cozy family dinner.

Prep Time30 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Filling

1 1/2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups beef broth
1 cup frozen peas
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cubed
6-8 tbsp ice water
1 egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a large skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering.
3Add the beef cubes in a single layer and cook for 4 to 5 minutes, turning occasionally, until browned on all sides.
4Remove the beef with a slotted spoon and set aside.
5Reduce the heat to medium and add the onion, carrots, and celery to the pan.
6Cook for 5 to 6 minutes, stirring often, until the vegetables begin to soften.
7Add the minced garlic and cook for 1 minute until fragrant.
8Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook the flour.
9Slowly pour in the beef broth while stirring constantly to prevent lumps.
10Bring the mixture to a simmer and cook for 3 to 4 minutes until the sauce thickens.
11Return the beef to the pan along with the frozen peas, thyme, salt, and pepper.
12Stir to combine and remove from heat.
13Set the filling aside to cool slightly.
14To make the crust, combine the flour and salt in a large bowl.
15Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
16Add ice water one tablespoon at a time, mixing with a fork until the dough just comes together.
17Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
18On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish.
19Transfer the dough to the dish and press it gently into the bottom and sides.
20Pour the beef filling into the crust.
21Roll out the second disk of dough and place it over the filling.
22Trim any excess dough and crimp the edges to seal.
23Cut several slits in the top crust to allow steam to escape.
24Brush the top crust with the beaten egg for a golden finish.
25Bake for 35 to 40 minutes until the crust is deep golden brown and the filling is bubbling through the slits.
26Let the pie rest for 10 minutes before serving.

🔧Equipment

Large skillet or Dutch oven
Mixing bowls
Rolling pin
9-inch pie dish
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 16g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a quicker option, use store-bought pie crust. The filling can be made a day ahead and refrigerated; assemble and bake just before serving.

Watch Video Of How Beef Pot Pie Works

This recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner.

One of the things I love about this recipe is that it’s so versatile – you can use leftover roast beef or even ground beef if you prefer.

And don’t even get me started on the health benefits – with all that protein and fiber from the veggies, it’s a nutritious meal that’ll keep you full until dinner time.

❓ Frequently Asked Questions About Beef Pot Pie

Q: What type of beef should I use in this recipe?

A: You can use either ground beef or shredded beef for this recipe. Ground beef will give you a more traditional pot pie flavor, while shredded beef will add some nice texture to the filling.

Q: Can I use frozen veggies instead of fresh?

A: Yes, you can definitely use frozen veggies in place of fresh ones. Just thaw them out first and pat dry with paper towels before adding to the filling.

Q: How do I know if my pie crust is done?

A: Check your pie crust by gently pressing on it with your finger – if it feels firm and doesn’t leave an indentation, it’s done. If not, give it a few more minutes in the oven until it reaches your desired level of doneness.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the filling and pie dough separately up to 24 hours in advance. Then simply assemble and bake as directed when you’re ready.

Q: What if I don’t have any all-purpose flour?

A: You can substitute all-purpose flour with cake flour or pastry flour if you don’t have any on hand. Just keep in mind that these alternatives may affect the texture slightly.

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