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Beef Pot Pie

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Beef Pot Pie is a classic, comforting dish made with tender beef, savory vegetables, and a rich gravy all baked under a golden, flaky pie crust. Perfect for chilly nights, it’s a hearty one-dish meal the whole family will love.

Ingredients

  • 2 lbs stew beef or chuck roast, cut into bite-sized cubes
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil or butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 potatoes, peeled and cubed
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 2 sprigs fresh)
  • 1 bay leaf
  • 1 pie crust (store-bought or homemade)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Season beef with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches and set aside.
  2. In the same pot, add more oil if needed. Sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.
  3. Stir in tomato paste and cook for 1–2 minutes.
  4. Sprinkle flour over vegetables and stir to coat. Cook for 1 more minute.
  5. Gradually pour in beef broth while stirring to avoid lumps. Add Worcestershire sauce, thyme, bay leaf, and return the beef to the pot.
  6. Add potatoes, bring to a boil, then reduce heat. Cover and simmer for 45–60 minutes, or until beef is tender and sauce is thickened.
  7. Stir in frozen peas, remove bay leaf, and adjust seasoning to taste.
  8. Preheat oven to 400°F (200°C).
  9. Transfer filling to a baking dish or pie dish. Top with pie crust, sealing the edges and cutting slits in the top to vent.
  10. Brush crust with beaten egg.
  11. Bake for 25–30 minutes, until the crust is golden brown and filling is bubbling.
  12. Let rest for 5–10 minutes before serving.

Notes

Use puff pastry instead of pie crust for a flakier topping.Add sautéed mushrooms for an earthy flavor boost.For individual servings, bake in ramekins.Great for using up leftover roast or beef stew.Let filling cool slightly before topping with crust to prevent sogginess.

Nutrition

Find it online: https://cookibly.com/beef-pot-pie/