beef pot pie recipe

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The Best beef pot pie recipe
Beef Pot Pie
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Beef Pot Pie Works
❓ Frequently Asked Questions About Beef Pot Pie

The Best beef pot pie recipe

I’m so excited to share this classic beef pot pie recipe with you all. This dish has been a staple in our household for years, and it’s always a crowd-pleaser.

My kids love helping me make the filling, and my husband appreciates the hearty, comforting meal it provides after a long day. As for me, I adore the process of layering the ingredients and watching the pastry come together – it’s almost therapeutic.

But what really sets this recipe apart is its rich, savory flavor that’s sure to satisfy even the pickiest eaters. And let’s be honest, who doesn’t love a good pie?

The combination of tender beef, flaky crust, and velvety gravy is absolute perfection. We often serve this at family gatherings or special occasions, and it never fails to impress.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite in no time.

Beef Pot Pie

4.7 from 1496 votes

A comforting beef pot pie with tender chunks of beef, vegetables, and a rich gravy, all encased in a flaky golden crust. This hearty dish is perfect for a cozy family dinner.

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Prep Time30 mins

Cook Time1 hour 15 mins

Resting Time0 mins

Total Time1 hour 45 mins

Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Filling

2 lbs beef chuck, cut into 1-inch cubes

2 tbsp olive oil

1 large onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1/4 cup all-purpose flour

2 cups beef broth

1 cup red wine (optional)

1 cup frozen peas

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

For the Crust

2 1/2 cups all-purpose flour

1 tsp salt

1 cup cold unsalted butter, cubed

6-8 tbsp ice water

👨‍🍳Directions

1Preheat oven to 425°F.

2In a large skillet over medium-high heat, heat olive oil until shimmering.

3Add beef cubes in a single layer and sear for 3-4 minutes per side until deeply browned, then transfer to a plate.

4Reduce heat to medium and add onion, carrots, and celery to the skillet.

5Cook for 5-6 minutes until softened, stirring occasionally.

6Add garlic and cook for 1 minute until fragrant.

7Sprinkle flour over vegetables and stir constantly for 2 minutes until the flour is fully incorporated.

8Slowly pour in beef broth and red wine, scraping up browned bits from the bottom of the pan.

9Bring to a simmer and cook for 3-4 minutes until the gravy thickens.

10Return beef to the skillet along with peas, thyme, salt, and pepper.

11Stir well and cook for 2 minutes.

12Remove from heat and set aside to cool slightly while preparing the crust.

13In a large bowl, whisk together flour and salt for the crust.

14Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.

15Add ice water one tablespoon at a time, mixing until the dough just holds together.

16Divide dough in half and flatten each into a disk.

17Roll one disk on a floured surface to a 12-inch circle, about 1/8-inch thick.

18Gently transfer to a 9-inch pie dish, pressing it into the bottom and sides.

19Pour the beef filling into the pie crust, spreading evenly.

20Roll out the second dough disk to the same size and place over the filling.

21Trim excess dough, crimp edges to seal, and cut several slits in the top crust to allow steam to escape.

22Place the pie on a baking sheet and bake for 40-45 minutes until the crust is golden brown and the filling is bubbling through the slits.

23Let cool for 10 minutes before serving to allow the filling to set.

🔧Equipment

Large skillet or Dutch oven

Mixing bowls

Rolling pin

9-inch pie dish

Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a quicker version, use store-bought pie crust. The filling can be made a day ahead and refrigerated; assemble and bake just before serving.

Watch Video Of How Beef Pot Pie Works

This beef pot pie recipe is truly a winner – whether you’re serving it at home or taking it to a potluck dinner, everyone will love it!

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze your leftovers (if there are any) and reheat them as needed.

For storage purposes, let your cooled pie sit at room temperature for up to 2 days before refrigerating or freezing; once frozen, transfer it to an airtight container or freezer-safe bag for longer storage.

❓ Frequently Asked Questions About Beef Pot Pie

Q: What type of beef should I use for this recipe?

A: For this recipe, I recommend using a high-quality beef that’s at least 90% lean. You can use either chuck or round cuts, as they both work well for pot pie filling. If you want to add some extra flavor, feel free to add some diced onions or garlic to the pot before cooking the beef.

Q: Can I make the filling ahead of time?

A: Yes, you can definitely make the filling ahead of time and store it in an airtight container in the fridge for up to 24 hours or freeze it for up to 3 months. When you’re ready to assemble the pie, simply thaw the filling and proceed with making the pastry.

Q: Why do I need to use all-purpose flour for the pastry?

A: Using all-purpose flour is essential for creating a flaky and tender pastry crust. You can also try using cake flour if you have it on hand, but keep in mind that it may affect the texture slightly.

Q: Can I substitute other types of meat for beef?

A: While beef is traditional in pot pie recipes, you can definitely experiment with other types of meat such as chicken or pork if you prefer. Just adjust the cooking time accordingly based on your chosen meat.

Q: How do I prevent my pastry from becoming soggy?

A: To avoid a soggy bottom crust, make sure to bake your pie until it’s golden brown and crispy on top. You can also try brushing it with some melted butter before baking for added flavor and moisture retention.

The Best beef pot pie recipe

Beef Pot Pie