easy beef pot pie recipe

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

I’ve been making this easy beef pot pie recipe for years, and it’s always a hit with my family. My kids love the flaky crust and the tender beef, and I love how easy it is to make.

This recipe is a classic, and it’s perfect for any occasion – whether you’re looking for a comforting meal after a long day or a special dish to serve to guests. The best part is that it’s incredibly easy to make, even on a weeknight when time is of the essence.

Just like many traditional recipes, this one has been passed down through generations, and I’m excited to share it with you today. The combination of beef, vegetables, and gravy is simply irresistible, and I’m sure you’ll agree once you try it out.

Easy Beef Pot Pie

Easy Beef Pot Pie

4.6 from 1898 votes

A comforting and hearty pot pie filled with tender beef and vegetables in a rich gravy, all topped with a flaky golden crust. This simplified version uses pre-made puff pastry for a quick and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 lb beef stew meat, cut into 1-inch cubes
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
3 tbsp 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 Topping

1 sheet frozen puff pastry, thawed
1 egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
3Add the beef cubes in a single layer and cook for 4 to 5 minutes, turning occasionally, until all sides are browned.
4Remove the beef with a slotted spoon and set aside.
5Reduce the heat to medium and add the diced onion, carrots, and celery to the pan.
6Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
7Add the minced garlic and cook for 1 minute until fragrant.
8Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
9Slowly pour in the beef broth while stirring to prevent lumps from forming.
10Bring the mixture to a simmer and cook for 3 to 4 minutes, until the gravy thickens enough to coat the back of a spoon.
11Return the browned beef to the skillet, then add the frozen peas, dried thyme, salt, and black pepper.
12Stir to combine and cook for 2 minutes until the peas are heated through.
13Remove the skillet from the heat and transfer the filling to a 9-inch pie dish or divide among 4 individual ramekins.
14On a lightly floured surface, roll the thawed puff pastry sheet to about 1/8-inch thickness.
15Cut the pastry to fit the top of your dish, leaving a 1/2-inch overhang.
16Place the pastry over the filling and press the edges to seal.
17Cut 3 to 4 small slits in the top to allow steam to escape.
18Brush the top with the beaten egg for a golden finish.
19Place the pot pie on a baking sheet to catch any drips and bake in the preheated oven for 20 to 25 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling around the edges.
20Let it cool for 5 minutes before serving.

🔧Equipment

Large skillet or Dutch oven
Wooden spoon
9-inch pie dish or 4 individual ramekins
Pastry brush
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 700mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a richer flavor, you can substitute half the beef broth with red wine. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven at 350°F until warmed through.

Watch Video Of How Easy Beef Pot Pie Works

This easy beef pot pie recipe is a staple in our household, and I’m sure it will become one in yours too. The best part is that it’s so versatile – perfect for a weeknight dinner or a special occasion.

You can serve it hot out of the oven or store leftovers in the fridge for up to 3 days. Either way, I’m sure your family will love it just as much as mine does.

❓ Frequently Asked Questions About Beef Pot Pie

Q: What type of beef works best in this recipe?

The recipe calls for ground beef, but you can also use leaner ground beef or even ground turkey if you prefer. Just be sure to cook it until it’s no longer pink before adding the vegetables.

Q: Can I use frozen mixed vegetables instead of fresh?

Yes, you can definitely use frozen mixed vegetables if that’s what you have on hand. Just thaw them first and pat dry with paper towels before adding to the filling.

Q: Do I need to make the pastry from scratch?

No, you don’t need to make the pastry from scratch. You can use store-bought puff pastry or even crescent roll dough for an even easier option.

Q: Can I make individual servings of this pie?

Yes, you can easily make individual servings of this pie by dividing the filling among ramekins or small baking dishes. Simply top with pastry and bake until golden brown.

Q: How long does this pie keep in the fridge?

This pie will keep in the fridge for up to 3 days. Reheat individual servings in the microwave or oven until hot and bubbly.

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