Beef Pot Pie Recipe

Beef Pot Pie Recipe

This hearty beef pot pie recipe is the perfect comfort food for cozy dinners. Made with tender chunks of beef, savory vegetables, and a creamy, flavorful sauce, this dish is baked to perfection under a flaky, golden brown crust. Whether for a weeknight meal or a special family gathering, this recipe is guaranteed to satisfy.

Description

There’s nothing more satisfying than a homemade beef pot pie recipe. This classic dish combines the rich, savory flavors of tender beef, hearty vegetables, and a luscious gravy, all nestled beneath a buttery, flaky crust. The filling is seasoned to perfection, offering a balance of depth and warmth with every bite. Whether you’re a seasoned chef or a beginner in the kitchen, this Beef Pot Pie Recipe is straightforward and easy to follow.

Pot pies are versatile, allowing you to adapt ingredients based on what you have on hand. The recipe works with fresh vegetables or frozen ones, and you can use store bought crust for convenience. However, making a homemade crust takes this dish to the next level. Packed with protein and wholesome veggies, this beef pot pie recipe is both satisfying and nutritious. Each serving provides a delightful combination of textures and flavors that are sure to become a family favorite.

Ingredients

For the Filling

1 lb (450g) beef stew meat, cubed
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, diced
1 cup frozen peas
1 cup diced potatoes
2 cups beef broth
2 tbsp tomato paste
2 tbsp all purpose flour
1 tsp Worcestershire sauce
1 tsp dried thyme
½ tsp rosemary
Salt and pepper to taste

For the Crust

2 ½ cups all purpose flour
1 cup (2 sticks) unsalted butter, chilled and cubed
1 tsp salt
½ cup ice cold water

Instructions

1.Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the beef cubes and cook until browned on all sides. Remove and set aside. In the same skillet, sauté the onions, garlic, and carrots until softened, about 5 minutes. Sprinkle in the flour and stir well to coat the vegetables. Gradually pour in the beef broth, stirring continuously to avoid lumps. Add the tomato paste, Worcestershire sauce, thyme, rosemary, and potatoes. Return the browned beef to the skillet. Simmer the mixture on low heat for 30–40 minutes, stirring occasionally, until the beef is tender and the sauce has thickened. Add peas during the last 5 minutes of cooking. Season with salt and pepper to taste.

2.Prepare the Crust: In a mixing bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice cold water, a tablespoon at a time, mixing until the dough comes together. Avoid overmixing. Divide the dough into two portions. Roll each portion into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3.Assemble the Pot Pie: Preheat your oven to 375°F (190°C). Roll out one disk of dough to fit the bottom of a 9-inch pie dish. Press it gently into the dish. Pour the prepared beef filling into the crust lined dish. Roll out the second disk of dough and lay it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits on the top crust to allow steam to escape.

4.Bake the Pie: Brush the top crust with an egg wash (1 beaten egg mixed with 1 tbsp water) for a glossy finish. Bake in the preheated oven for 35–40 minutes or until the crust is golden brown. Let the pie cool for 10 minutes before serving.

Notes

For extra flavor, consider adding mushrooms to the filling.
Substitute the homemade crust with puff pastry or store bought pie crust for convenience.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.