Beef Pot Pie Recipe

Warm and comforting, my beef pot pie is like a hug for the belly on a chilly evening. Prepared with a rich, hearty, slow-simmered beef stew filling thats brimming with earthy parsnips, carrots, potatoes, celery and peas, my beef pot pie recipe is topped with a simple and flaky puff pastry crust, no homemade pie crust required!

Beef Pot Pie

This recipe does take a few hours to finish, but it’s not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to just cook half the beef in a skillet until browned and juicy. Then add it in with the rest of the beef before putting into dish and oven-baking.

Prep: 15min

Total: 165min

Serving Size: 1 serving

Nutrition Facts: calories 503 kcal, Carbohydrate 28 g, Protein 36 g, Fat 25 g, Saturated Fat 10 g, Cholesterol 131 mg, Sodium 808 mg, Fiber 3 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 2 pounds boneless beef chuck-eye roast, trimmed and cut into ¾ inch pieces (Sirloin steak may be substituted)
• Salt and pepper
• 3 Tablespoons olive oil or avocado oil, (divided)
• 4 ounces mushrooms, (baby bellas also called creminis or white button if unavailable, trimmed and quartered)
• 1 onion, (finely chopped-pearl onions are also good)
• 3 carrots, (peeled and cut into ½ inch pieces)
• 2 Tablespoons tomato paste
• 4 garlic cloves, (minced)
• ½ cup dry red wine, (or ½ cup water)
• 3 Tablespoons all-purpose flour
• 2 cups beef broth
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup frozen peas
• 1 ½ teaspoons chopped fresh thyme, (divided)
• 1 large egg, (lightly beaten)
• 1 9-inch store-bought pie dough round or your own made-from-scratch pie crust

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 ½ Tablespoons of oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.’, ‘name’: ‘Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 ½ Tablespoons of oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘Note:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.’, ‘name’: ‘You will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Reduce heat to medium and add remaining 1 ½ Tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.’, ‘name’: ‘Reduce heat to medium and add remaining 1 ½ Tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add all of the beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 ¼ hours.’, ‘name’: ‘Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add all of the beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 ¼ hours.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove filling from oven and taste the beef to make sure it’s tender to your liking. If it tastes chewy, add ¼ cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more “juice”, then remove mixture from pot to a plate and add ¼ to ½ cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that’s accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.’, ‘name’: ‘Remove filling from oven and taste the beef to make sure it’s tender to your liking. If it tastes chewy, add ¼ cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more “juice”, then remove mixture from pot to a plate and add ¼ to ½ cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that’s accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and ½ teaspoon pepper).’, ‘name’: ‘Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and ½ teaspoon pepper).’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.’, ‘name’: ‘Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.’, ‘name’: ‘Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Using a paring knife, cut a ½-inch hole in center of pie. Cut six ½-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt, pepper and remaining ½ teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes.’, ‘name’: ‘Using a paring knife, cut a ½-inch hole in center of pie. Cut six ½-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt, pepper and remaining ½ teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-7’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer pie to cooling rack and let cool for 15 minutes. Serve.’, ‘name’: ‘Transfer pie to cooling rack and let cool for 15 minutes. Serve.’, ‘url’: ‘https://gooddinnermom.com/beef-pot-pie/#wprm-recipe-22351-step-1-8’}]}

Easy Beef Pot Pie

There’s something so comforting about a pot pie, especially this Easy Beef Pot Pie. Maybe it’s the golden brown crust, maybe it’s the rich gravy with chunks of beef and vegetables? Or, maybe that it’s ready to serve in less than an hour? A shortcut to make it even quicker- cook the potato in the microwave- if you use a thin-skinned potato (like Yukon gold) you won’t even have to peel it! Condensed golden mushroom soup brings the flavors of beef stock and mushroom to the gravy as it simmers with the browned sirloin. Top with refrigerated pie crust and bake. Easy Beef Pot Pie is a simple dish that you’ll feel good about serving!

Prep: 20min

Total: 55min

Yield: 4 servings

Serving Size: servings

Nutrition Facts: servingSize servings, calories 524cal, Carbohydrate 0.98g, Cholesterol 7.3g, Fat 215, Fiber 182mcg, Protein 9.5mg, Saturated Fat 23.9g, Sodium 0.3g

Ingredients:

• 1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
• 1 tablespoon vegetable oil
• 1 1/2 cups peeled diced cooked potato
• 10 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 1/3 cup water
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme, crushed
• 1 refrigerated pie crust, at room temperature

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 400°F’}, {‘@type’: ‘HowToStep’, ‘text’: ‘While the oven is heating, season the beef with salt and pepper’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oil in a 12-inch skillet over medium-high heat’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the beef and cook until browned’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in the potatoes, vegetables, soup, water, Worcestershire and thyme’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spoon the beef mixture into a 9-inch pie plate’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the pie crust over the beef mixture and crimp the edges to seal’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut slits in the top of the crust with a knife’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for 35 minutes or until the beef mixture is hot and the crust is golden brown’}]

Country Beef Pot Pie

Learn how to make Country Beef Pot Pie using simple ingredients you have on hand. This rib-sticking homemade beef pot pie features sirloin steak, veggies, hash browns and creamy gravy. Save time and bake your hearty steak pot pie with a Pillsbury™ pie crust for added flavor.

Prep: 35min

Total: 1h20min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 570 , Carbohydrate 57 g, Cholesterol 30 mg, Fat 5 , Fiber 6 g, Protein 19 g, Saturated Fat 11 g, servingSize 1 Serving, Sodium 910 mg, Sugar 5 g, Trans Fat 1 1/2 g

Ingredients:

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1 tablespoon oil
• 3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes
• 1 medium onion, chopped (1/2 cup)
• 1 (12-oz.) jar beef gravy
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1/8 teaspoon pepper
• 2 cups frozen mixed vegetables
• 2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
• Sesame seed, if desired

Instruction:

1. Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
2. Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
3. In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
4. Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
5. Bake at 400°F. for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.

Beef Pot Pie

This beef pot pie features a hearty, slow-simmered beef stew filling topped with a flaky puff pastry crust, making for an extra cozy meal!

Prep: 30min

Total: 3h30min

Yield: 6

Nutrition Facts: calories 741 calories per serving

Ingredients:

• 2 1/4 to 2 1/2 pounds organic beef chuck roast, cut into medium-size chunks
• Salt
• Black pepper
• 1 1/2 teaspoons paprika
• 5 level tablespoons flour, divided use
• Olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced into medium-large chunks
• 2 ribs celery, sliced into medium-large chunks
• 1 large parsnip, peeled and sliced into medium-large chunks
• 6 cloves garlic, pressed through garlic press
• 2 teaspoons Italian seasoning
• 2 small bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon white pepper
• 1 tablespoon tomato paste
• 1/2 cup red wine (your favorite drinking wine will work)
• 2 cups beef stock
• 8 ounces yellow baby potatoes, halved or quartered
• 3/4 cup petite frozen peas, thawed
• 1 tablespoon chopped parsley
• 1 teaspoon fresh thyme leaves
• 1 sheet puff pastry (keep frozen until ready to roll out)
• 1 egg yolk, whisked, for egg wash

Instruction:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above (except for the puff pastry sheet—keep that frozen) to have ready and organized for use.
2. To prepare the beef pot pie filling, add the beef pieces to a large bowl and sprinkle generously with salt and pepper, plus the paprika, and toss to coat. Sprinkle over 2 tablespoons of the flour, and toss once again to coat.
3. Place a large, deep pot or Dutch oven over medium-high heat and drizzle in about 2 to 3 tablespoons of the olive oil. Once hot, work in batches adding the seasoned beef pieces into the hot pot and allowing them to sear for a few moments until deeply browned. Remove beef from pot with slotted spoon and repeat with any remaining beef. Set the browned beef aside for a moment.
4. Into the same pot add a drizzle more oil if needed, then add in the onion, carrot, celery and parsnip, and saute for a couple of minutes to slightly soften. Then, add in the garlic, Italian seasoning, bay leaves, thyme and white pepper, and stir to combine for a couple of moments until aromatic.
5. Next, add in the tomato paste and stir to incorporate, then pour in the red wine and allow it to bubble up and reduce for a couple of minutes. Once mostly reduced, sprinkle in the remaining 3 tablespoons of flour evenly, and stir to incorporate for a moment.
6. Add in the seared beef, the beef stock and the baby potatoes, and stir to incorporate. Bring the beef stew filling to a vigorous simmer/boil, then reduce the heat and very gently simmer it, uncovered, for about 2 1/2 hours or until the meat is very tender, stirring occasionally. (You can cover the stew the last 15 to 20 minutes if you find that the sauce is evaporating too much.)
7. To finish the beef stew filling, sprinkle in the peas, fresh parsley and thyme, and allow the stew to cool to room temp. (Beef filling can be prepped the day before, or, the chilling process can be expedited by placing the stew into the fridge to cool.)
8. Once the stew has mostly cooled, remove the frozen puff pastry sheet from the freezer and allow it to thaw for 30 to 45 minutes (or according to package instructions), depending on how warm your kitchen is.
9. Preheat your oven to 400°, and prepare a large, deep baking dish (about 2 1/2 quart size, roughly 2 inches deep).
10. Pour your beef stew filling into the baking dish.
11. Roll out your thawed puff pastry sheet to fit your baking dish (it can be slightly bigger to tuck the edges in to the stew for a more substantial crust), then place the puff pastry sheet over the beef stew filling, lightly tucking the edges in around the stew.
12. Brush the puff pastry lightly with the whisked egg yolk to create an egg wash, then cut 4 slits into the top to allow for venting.
13. Place the beef pot pie into the oven and bake for 30 to 35 minutes, or until the puff pastry is golden-brown and puffed.
14. To serve, sprinkle with thyme leaves or parsley to garnish, and serve hot.

Beef Pot Pie Made Easy

FAQ

What is the difference between a meat pie and a pot pie?

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