Savory Beef Pot Pie is pure comfort food at it’s finest. Just like grandma use to make.
Fall has definitely arrived here in the Pacific NW. The cooler, rainy days are here and I’m ready for some good old fashioned comfort food.
Grandmothers have been making pot pies for generations and nothing represents comfort food any better than a homemade pot pie. Personally, I don’t remember my grandma ever making a pot pie and the only kind I remember ever eating as a child was a frozen pot pie, probably from Stouffers, along with those frozen TV dinners and fish sticks (I’m a child of the 70’s)! In fact, the first Swanson chicken pot pie, arrived in 1951 (just a bit of trivia for you!)
Now a frozen pot pie may have it’s place but a homemade pot pie is divine. A nice flaky crust covering a pile of savory, tender beef and veggies! Now, you can make this recipe a little easier, a little more convenient, by using a premade pie crust. A little cheating is allowed. Or you can use this recipe to make a pie crust from scratch which really is easy! The filling for the pot pie is a combination of steak, carrots, and potatoes, chicken broth and seasoning (although I made mine without potatoes). The meat and veggies are browned and then baked until nice and tender.
After baking, the mixture will thicken up and then you place it in a pie dish and cover it with your pie crust. An egg wash is brushed over the top and then it is sprinkled with salt, pepper and some fresh thyme. You can get fancy like I did and use a cookie cutter to cut out a shape from the leftover pie crust and place it on top.
Bake until the crust is golden brown and dinner is ready! Then grab a spoon and it’s ready to serve. While this 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!
- 1 1 1/2 - 2 lb sirloin, trimmed and cut into 3/4-inch pieces
- Salt and pepper
- 3 tablespoons olive oil
- 1 onion chopped fine
- 2 carrots peeled and cut into 1/2-inch pieces
- 2 tablespoons tomato paste
- 4 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 3/4 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 1/2 teaspoons chopped fresh thyme
- 1 large egg lightly beaten
- 1 9-inch store-bought pie dough round
- 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 with remaining uncooked beef.
- 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.
- THE AMERICAN T
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