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–+ servings
A square image of a beef pot pie, close up, with a slice missing.

Beef Pot Pie

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.
Prep Time25 minutes
Cook Time25 minutes
Resting Time10 minutes
Total Time1 hour
Servings: 8 people
Cuisine: American, British, Pies
Author: Melanie Cagle

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

If you like your pie crust a little more browned on top, feel free to brush with a little egg wash.

Nutrition

Calories: 284kcal | Carbohydrates: 10g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 299mg | Potassium: 554mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4170IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 3mg
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