Looking for a homemade pot pie recipe that will impress your friends and family? Look no further! This mouthwatering beef pot pie is easy to make from scratch and will leave everyone wanting seconds.
So you know I'm British right? I know it seems weird that I have a southern food blog - I'm a transplant over here in Louisiana and so that's where my journey has taken me.
I can't resist a good Beef Pot Pie though, so naturally I'm going to have to add it to my blog.
Jump to:
❤️ Why you'll love it
- It's pure comfort food at its best.
- Pot Pies are really simple to make but they're so beautiful.
- It's a one pot meal, in other words, you don't need to make anything else but this pie.
🧅 Ingredients Needed To Make Beef Pot Pie
- Refrigerated Pie Crust
- Chuck Roast/Steak
- Vegetable Oil
- Gold Potatoes
- Tomato Paste
- Fresh Garlic
- Dried Thyme
- Red Wine
- All Purpose Flour (plain flour)
- Frozen Peas and Carrots
- Beef Broth
- Worcestershire Sauce
- Fresh Parsley
- Salt and Pepper
- Fresh Thyme (optional garnish)
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the oil and onions and potatoes to a large skillet and cook until onions are tender, about 5 minutes.
- Step 2: Coat the cubed beef in flour seasoned with salt and pepper.
- Step 3: Add to the skillet along with the potatoes and onions and cook another 5 minutes, until the beef is browned.
- Step 4: Stir in the tomato paste and garlic and cook another 3 minutes.
- Step 5: Add the red wine and dried thyme and simmer until the wine has reduced.
- Step 6: Pour in the beef broth, Worcestershire sauce and veggies and cook about another 5 minutes, until everything has come together and a gravy has been created.
- Step 7: Pour this mixture into a deep dish pie dish.
- Step 8: Roll out the pastry just a little more then lay on top of the pie, fold under the excess and crimp the edges with your fingers or a fork.
- Step 9: Cut some slits in the top to allow heat to escape.
- Step 10: Bake in the oven for 25 minutes until golden brown then allow to rest for 10 before cutting into the pie.
Hint: I like to use two pie crusts, rolled on top of each other - it creates a bigger, thicker crust and will give enough edge to decorate nicely.
🔄 Substitutions and Variations
- Oil - instead of the vegetable oil I use, you could use olive oil, or any favorite oil.
- Broth - you could use a lower sodium if you prefer, or a homemade beef broth.
- Chicken - make you a chicken pot pie instead.
- Vegetables - here you could use any of your favorite veggies. A lot of people like to add corn and green beans.
🥧 Store Bought Crust vs. Homemade Crust
I will always advocate using a homemade pie crust instead of the store bough version. It is really easy and you can change it up to your preference.
A store bought crust is ok in a pinch though. It can make things much easier.
You could also use a puff pastry sheet instead of the classic pie crust.
❤ Sharing is Caring - Like Our Facebook Page ❤
🍽️ Serving Recommendations
As a pot pie has everything needed for a meal, you have the starch from the pie crust and the potatoes, you have the meat and veggies.... there's not much else you can add to make yourself a meal.
A side salad always works well with this. You could also go all-out-British and serve it with steak fries (chips).
🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All I used with a large skillet and a deep dish pie dish. I have some affiliate links for the exact equipment I used, in the recipe card below.
📘 Related Recipes
🧊 Storage
Store any leftovers in the refrigerator for up to 3 days. Cover tightly with aluminum foil or plastic wrap.
This beef pot pie can be frozen, store in a freezer safe container and freeze for up to 3 months.
💡 Tips
Expert Tip: You could make this a one pot meal and place the pie crust directly on top of the cast iron skillet then put the whole skillet into the oven like that.
👩🍳 Beef Pot Pie FAQs
I use beef chuck, also known as stew meat, works great in a beef stew too. It doesn't require a lot of cooking to make it tender and has great flavor and texture for a pie. Some like to use sirloin steak too.
A meat pie is typically totally enclosed in pie crust. A pot pie is in a dish (pot) with just the crust on top.
The gravy is created using the flour that we coated the beef with, mixed with the beef broth. The flavor comes from all the ingredients being cooked together, and the seasonings.
Pies date back to Roman times, but they became especially popular in Britain around the 1500's and Elizabeth I's reign. They can be made really attractive by a good chef that knows what they're doing, but they're also a great cheaper option for those with less.
If your pie filling is not thick enough, you could cook it down some more (to reduce the liquid) or add a flour slurry. Another great way - which is one of my favorite cheats - is to add a little instant mashed potato!
If you’ve tried this Beef Pot Pie Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
Beef Pot Pie
Video
Equipment
Ingredients
- 2 each Refrigerated Pie Crusts
- 2 pounds Beef Chuck Roast Cubed
- 2 Tablespoons Vegetable Oil
- 1 each Yellow Onion Small, diced
- 3 each Gold Potatoes Medium, peeled and cut into small cubes
- 2 Tablespoons Tomato Paste
- 3 teaspoons Garlic minced
- 1 teaspoons Thyme dried
- ½ cup Red Wine
- ¼ cup All Purpose Flour
- 12 oz Peas and Carrots frozen
- 1 cup Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Parsley Fresh, chopped
- Salt and Pepper to taste
Instructions
- Preheat oven to 450°F.
- Unwrap the pie crusts and place one on top of the other, on some parchment paper. Allow to come to room temperature.
- Add oil to a large cast iron skillet and add the onions and cubed potatoes. Cook over medium-high heat for about 5 minutes, until the onions are soft.
- Mix the flour, with some salt and pepper and coat the cubed beef evenly with this.
- Add the coated beef to the skillet with the onions and potatoes and cook another 5 minutes, until the beef has browned.
- Add the tomato paste and garlic and cook another 3 minutes.
- Add the red wine and thyme and simmer, stirring, until the fluid has reduced to about half what it was.
- Slowly add the beef broth, Worcestershire sauce and vegetables and toss until totally happy with the texture of the sauce. If you feel it needs to thicken some more, keep cooking until sauce has reduced some more.
- Transfer the beef pot pie filling to a large deep dish 10" pie dish.
- Take a rolling pin and roll out the pie crusts (still on top of each other) a little more to make bigger and to press together.
- Lay on top of the pie dish (and pie filling) and tuck the excess pie crust under itself on the edge of the pie dish. Flute the edges with your fingers.
- Using a sharp knife cut some slits in the crust to allow heat to escape.
- Bake in the oven for 25 Minutes. Remove, then allow to rest for 10 minutes before cutting into the pie.
Notes
Nutrition
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
Comments
No Comments