steak pot pie recipe

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

I’m so excited to share this steak pot pie recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The dish is a classic British comfort food, but I’ve adapted it to make it easier to prepare and more nutritious.

I love how the tender beef and vegetables are wrapped in a flaky crust, making each bite feel like a special treat. My kids adore helping me in the kitchen, especially when we get to make the pastry from scratch. It’s a great way to spend quality time together and create memories that will last a lifetime.

One of the best things about this recipe is that it’s perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. And the best part? It’s surprisingly easy to make, even for beginners.

I’ve made it countless times, and I still get excited every time I see the finished product. The combination of flavors and textures is just magic. My husband loves how hearty and filling it is, while my kids enjoy the fun of getting their hands dirty with the pastry dough.

As for me, I love how this recipe brings everyone together – whether we’re having a cozy night in or celebrating a special occasion, this dish never fails to put smiles on our faces.

Steak Pot Pie

Steak Pot Pie

4.9 from 1478 votes

A hearty steak pot pie filled with tender beef, vegetables, and a rich gravy, all encased in a flaky golden crust. This comforting dish is perfect for a satisfying dinner on a cold evening.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Filling

1 1/2 pounds beef sirloin, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups beef broth
1 cup frozen peas
1 teaspoon dried thyme
Salt and black pepper to taste

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
1/2 cup ice water

👨‍🍳Directions

1Preheat the oven to 400°F.
2Season the beef cubes generously with salt and pepper.
3Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear the beef in batches until browned on all sides, about 5 minutes per batch.
4Remove the beef and set aside.
5Reduce the heat to medium and add the onion, carrots, and celery to the skillet.
6Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
7Add the minced garlic and cook for 1 minute until fragrant.
8Sprinkle the flour over the vegetables and stir to coat, cooking for 2 minutes to remove the raw flour taste.
9Slowly pour in the beef broth while stirring constantly, then bring the mixture to a simmer.
10Cook until the sauce thickens, about 3 minutes, then stir in the frozen peas and thyme.
11Return the seared beef to the skillet and stir to combine.
12Remove the skillet from the heat and set aside while you prepare the crust.
13In a large mixing bowl, combine the flour and salt.
14Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
15Drizzle the ice water over the mixture and stir with a fork until the dough just comes together.
16Turn the dough out onto a lightly floured surface and shape it into a disk.
17Roll the dough out to a circle about 12 inches in diameter and 1/4 inch thick.
18Carefully drape the dough over the filling in the skillet, pressing the edges to seal.
19Cut a few small slits in the top to allow steam to escape.
20Place the skillet on a baking sheet to catch any drips, then bake for 30 to 35 minutes, until the crust is golden brown and the filling is bubbling through the slits.
21Let the pot pie cool for 10 minutes before serving.

🔧Equipment

Large oven-safe skillet or Dutch oven
Mixing bowl
Pastry cutter or fork
Rolling pin
Baking sheet
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a quicker version, use store-bought pie crust. Ensure the beef is cut into uniform cubes for even cooking. You can substitute the peas with mixed vegetables if desired.

Watch Video Of How Steak Pot Pie Works

This steak pot pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

One of my favorite things about this recipe is how well it reheats – simply thaw it overnight in the fridge or reheat individual portions in the microwave for 30-60 seconds until hot and bubbly.

If you’re planning ahead, consider freezing individual portions for up to 3 months – just thaw as needed when you’re ready for dinner.

❓ Frequently Asked Questions About Steak Pot Pie

What type of meat is best for steak pot pie?

I prefer to use chuck steak or round steak for this recipe, as they’re relatively inexpensive and tenderize well when cooked slowly. You can also use short ribs or brisket if you prefer a heartier meat option.

Can I use frozen vegetables instead of fresh ones?

Yes, you can use frozen vegetables if fresh ones are not available or if you want to save time on prep work. Just thaw them according to the package instructions before adding them to the filling.

How long does the pastry dough need to rest before rolling it out?

The dough should rest for at least 30 minutes in the refrigerator before rolling it out. This will help the gluten relax and make the dough easier to work with.

Can I make the filling ahead of time and store it in the fridge overnight?

You can prepare the filling up to 24 hours in advance, but be sure to store it in an airtight container in the refrigerator until ready to assemble and bake.

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