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.
Video
Equipment
Ingredients
- 2 Each 9" Refrigerated Pie Crust
- 2 Tablespoons Vegetable Oil
- 1 Each Yellow Onions Small, diced
- 3 Each Yellow Potatoes Medium, peeled and cut into small cubes
- ¼ Cup All Purpose Flour
- Salt and Pepper to taste
- 2 Pounds Beef Chuck Roast Cubed
- 2 Tablespoons Tomato Paste
- 3 teaspoons Garlic minced
- ½ Cup Red Wine
- 1 teaspoon Dried Thyme dried
- 1 Tablespoon Fresh Parsley Fresh, chopped
- 1 Cup Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 12 Ounces Frozen Peas and Carrots
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.2 Each 9" Refrigerated Pie Crust
- 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.2 Tablespoons Vegetable Oil, 1 Each Yellow Onions, 3 Each Yellow Potatoes
- Mix the flour, with some salt and pepper and coat the cubed beef evenly with this.¼ Cup All Purpose Flour, Salt and Pepper to taste, 2 Pounds Beef Chuck Roast
- 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.2 Tablespoons Tomato Paste, 3 teaspoons Garlic
- Add the red wine, thyme and parsley, and simmer, stirring, until the fluid has reduced to about half what it was.1 teaspoon Dried Thyme, ½ Cup Red Wine, 1 Tablespoon Fresh Parsley
- 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.1 Cup Beef Broth, 1 Tablespoon Worcestershire Sauce, 12 Ounces Frozen Peas and Carrots
- 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.
Did You Make This?Please consider Leaving a Review!
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
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
