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Beef Pot Pie is pure comfort food at its finest with tender chunks of beef and veggies in a delicious gravy covered with a flaky crust. It’s just like your grandma use to make.
Why You’ll Love This Recipe!
Pure Comfort Food! Fall means it is time to add some good old fashioned comfort food to your menu. Hearty crock pot meals, soups, and this delicious beef pot pie.
Just like Grandmas! Grandmothers have been making pot pies for generations and nothing represents comfort food any better than a homemade beef pot pie.
Ingredients Needed
- Sirloin Steak. See below for other options.
- Salt and pepper
- Olive oil
- Onion
- Carrots
- Tomato paste
- Garlic
- Flour
- Beef broth
- Soy sauce
- Worcestershire sauce
- Bay leaf
- Thyme. If using dried thyme use half the amount
- Egg
- Pie crust. Use a store bought crust or make your own using this recipe
What Cut of Beef is Best for Pot Pie?
I prefer using a less expensive, tougher cut of meat since it will slow cooker allowing the meat to break down and become really tender. I have found the best options to be:
- Sirloin steak (my preference)
- Chuck roast
- Round roast
- Sirloin steak
- Stew Meat
How to Make Beef Pot Pie
- Preheat oven to 350 degrees.
- Pat beef dry with paper towels, cut into 1 1/2 inch cubes and season with salt and pepper.
- Heat 1 1/2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until well browned all over, 7 to 10 minutes. Repeat with remaining uncooked beef and move into bowl after browning.
- Add remaining 1 1/2 tablespoons oil to now-empty pot and reduce heat to medium. Add 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.
- Stir in flour until vegetables are well coated and cook for 1 minute.
- Pour in broth, soy sauce, Worcestershire, and bay leaf until combined. Add beef and bring to simmer. Cover and transfer to oven. Cook until beef is tender, about 1 hour.
- Remove meat mixture from oven and increase oven temperature to 400 degrees. Transfer filling to 9-inch deep-dish pie plate; discard bay leaf. Let filling cool, uncovered, for 30 minutes.
- Stir in 1 teaspoon chopped thyme. Season with salt and pepper to taste.
- Top filling with pie dough so dough overhangs edges of pie plate slightly. Fold overhanging pie dough inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
- Optional: Cut a decorate shape out of left over pie crust and place in middle of pie.
- Cut six 1/2-inch slits around center, halfway between center and edge of pie.
- Brush dough with remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.
While this beef pot pie was baking in my oven I had a delivery and the delivery man commented on how good the house smelled and commented, “You know how to cook!”
The combination of tender and savory meat, veggies and flaky pastry crust is divine and will satisfy every craving for comfort food you might have!
Frequently Asked Questions
It can! I recommend making the filling 1-2 days ahead of time and then assemble with the pie crust the day you are going to bake and serve it. The filling can be completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for up to three months.
If you have frozen the filling, allow it to thaw before baking the pie.
You can also assemble the entire pie including the pastry and wrap in plastic wrap and foil and freeze, unbaked for up to 3 months.
Cover any leftover pot pie with plastic wrap or foil and keep in the refrigerator for 2-3 days. It can be reheated in the microwave or in the oven at 300 degrees F. until warmed through
To freeze leftovers, place in an airtight container and it will keep for a month.
You can add peeled and cubed potatoes, peas and mushrooms. Add them in with the carrots. I prefer a russet or a yukon potato.
For more delicious pot pie recipes try these:
Be sure and follow me over on You Tube for weekly cooking demos.
Beef Pot Pie
Ingredients
- 1.5-2 lb. sirloin steak or roast, trimmed and cut into 3/4-inch pieces
- Salt and pepper
- 3 Tbsp olive oil
- 1 onion chopped fine
- 2 carrots peeled and cut into 1/2-inch pieces
- 2 Tbsp tomato paste
- 4 garlic cloves minced
- 3 Tbsp all-purpose flour
- 1 3/4 cups beef broth
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- 1 1/2 tsps chopped fresh thyme
- 1 large egg lightly beaten
- 1 9-inch store-bought pie dough round
Instructions
- Preheat oven to 350 degrees.
- Pat beef dry with paper towels and season with salt and pepper. Heat 1 1/2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook until well browned all over, 7 to 10 minutes. Using slotted spoon, transfer beef to bowl. Repeat with remaining uncooked beef and move into bowl after browning.
- Add remaining 1 1/2 tablespoons oil to now-empty pot and reduce heat to medium. Add 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.
- Stir in flour until vegetables are well coated and cook for 1 minute. Stir in broth, soy sauce, Worcestershire, and bay leaf until combined. Add beef and bring to simmer. Cover and transfer to oven. Cook until beef is tender, about 1 hour.
- Remove filling from oven and increase oven temperature to 400 degrees. Transfer filling to 9-inch deep-dish pie plate; discard bay leaf. Let filling cool, uncovered, for 30 minutes. Stir in 1 teaspoon chopped thyme. Season with salt and pepper to taste.
- Top filling with pie dough so dough overhangs edges of pie plate slightly. Fold overhanging pie dough inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
- Cut a decorate shape out of left over pie crust andn place in middle of pie. Cut six 1/2-inch slits around center, halfway between center and edge of pie. Brush dough with remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.
Tips & Notes:
If you have frozen the filling, allow it to thaw before baking the pie. You can also assemble the entire pie including the pastry and wrap in plastic wrap and foil and freeze, unbaked for up to 3 months.
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Nutrition Facts:
Katie Pritscher says
Everybody loved this and asked that I make it again:). Only changes I made were to up the meat to 2-1/2 lbs. and added a cup of frozen peas when I took the filling out of the oven. This would probably serve two adults and two children, but on it’s own was not enough for four adults.
Jen Can Cook says
I made this last week with a few changes. I added potatoes, carrots and frozen peas. I used King Arthur Gluten Free pie crust mix. I subbed soy sauce for gluten free tamari sauce. Subbed egg wash for heavy cream. It was delicious I had to take a photo. YUM!!
Karen L. Payne says
So you only precook half the beef, right?
Leigh Anne Wilkes says
So sorry for the confusion, It should have said to repeat with the remaining beef, all the beef should be browned. I have updated the recipe.
Suzie says
I made this meal for my family tonight. It was truly delicious and is going in my “do again” file.
I did have one pretty serious issue with the recipe though. The total cook time is indicated as 1hr 12 mins, when in fact it was closer to 2.5. Just the cooking time is 1.5hrs, then add 30 minutes of prep and cooling time..