Beef Pot Pie Recipe
Beef Pot Pie Recipe
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Beef Pot Pie Recipe
This Beef Pot Pie recipe combines tender chunks of beef, savory vegetables, and a rich, creamy sauce, all enclosed in a flaky golden pie crust. Perfect for a family dinner or a cozy weeknight meal, this classic comfort food will warm you up from the inside out. Easy to make and utterly delicious, this dish is sure to become a new favorite in your recipe rotation.
Description
Beef Pot Pie Recipe is a timeless dish that never goes out of style. Whether it’s a chilly evening, a family gathering, or just a craving for something rich and comforting, this hearty recipe will surely hit the spot. The beauty of a beef pot pie lies in its simplicity tender beef simmered in a savory gravy, paired with vegetables like carrots, peas, and potatoes, all enveloped in a buttery, flaky pie crust. It’s a one pot meal that combines protein, vegetables, and a creamy sauce into a perfectly balanced dish.
This Beef Pot Pie recipe features a hearty filling made with sautéed beef, onions, garlic, and a mix of vegetables, all simmered in a flavorful gravy that thickens beautifully as it cooks. The pie crust, homemade or store bought, forms the ideal flaky exterior that contrasts beautifully with the creamy interior. This dish is customizable depending on your tastes feel free to experiment with different vegetables or herbs to make it your own.
Perfect for colder months, this Beef Pot Pie Recipe is a satisfying, cozy meal that will please both kids and adults alike. It’s also a fantastic way to use leftover roast beef or stewing beef. While this dish takes a bit of time to prepare, the end result is a warm, comforting meal that’s worth every minute of effort. It can easily be stored in the fridge for leftovers or frozen for future meals, making it a versatile and convenient dish.
Whether you’re looking for a hearty dinner, meal prep option, or a dish to impress guests, this Beef Pot Pie recipe is the answer. It’s full of flavor, packed with nutrients, and the perfect comfort food for any occasion.
Ingredients
For the filling:
- 1 lb beef stew meat or leftover roast beef, cut into bite sized pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup beef broth
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the crust:
- 1 package (14 oz) refrigerated pie crusts (or homemade pie crust)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling:
Heat the olive oil in a large skillet over medium high heat. Add the beef stew meat and cook until browned on all sides, about 5–7 minutes. Remove the beef from the skillet and set it aside. - Sauté the vegetables:
In the same skillet, add the chopped onion and garlic. Cook until softened, about 3 minutes. Add the diced carrots and potatoes, cooking for another 5 minutes until they begin to soften. - Make the gravy:
Sprinkle the flour over the vegetables and stir well to coat. Gradually add the beef broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes. - Combine and season:
Return the beef to the skillet, followed by the peas, thyme, rosemary, salt, and pepper. Stir to combine and allow the mixture to cook for an additional 2–3 minutes. Remove from heat and set aside to cool slightly. - Prepare the pie crust:
Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish. Pour the beef and vegetable filling into the crust. Roll out the second pie crust and place it over the filling, trimming any excess dough. Crimp the edges to seal the pie and make small slits in the top crust to allow steam to escape. - Bake the pie:
Brush the top crust with a beaten egg to create a golden, glossy finish. Place the pie in the preheated oven and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. - Cool and serve:
Let the pie cool for 5–10 minutes before slicing and serving. Enjoy your hearty, homemade Beef Pot Pie!
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Beef Pot Pie Recipe
Ingredients
- For the filling:
- 1 lb beef stew meat or leftover roast beef cut into bite sized pieces
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 medium potatoes peeled and diced
- 1 cup frozen peas
- 1 cup beef broth
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- For the crust:
- 1 package 14 oz refrigerated pie crusts (or homemade pie crust)
- 1 egg beaten (for egg wash)
Instructions
- Prepare the filling:
- Heat the olive oil in a large skillet over medium high heat. Add the beef stew meat and cook until browned on all sides, about 5–7 minutes. Remove the beef from the skillet and set it aside.
- Sauté the vegetables:
- In the same skillet, add the chopped onion and garlic. Cook until softened, about 3 minutes. Add the diced carrots and potatoes, cooking for another 5 minutes until they begin to soften.
- Make the gravy:
- Sprinkle the flour over the vegetables and stir well to coat. Gradually add the beef broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Combine and season:
- Return the beef to the skillet, followed by the peas, thyme, rosemary, salt, and pepper. Stir to combine and allow the mixture to cook for an additional 2–3 minutes. Remove from heat and set aside to cool slightly.
- Prepare the pie crust:
- Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish. Pour the beef and vegetable filling into the crust. Roll out the second pie crust and place it over the filling, trimming any excess dough. Crimp the edges to seal the pie and make small slits in the top crust to allow steam to escape.
- Bake the pie:
- Brush the top crust with a beaten egg to create a golden, glossy finish. Place the pie in the preheated oven and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and serve:
- Let the pie cool for 5–10 minutes before slicing and serving. Enjoy your hearty, homemade Beef Pot Pie!
Notes
- Freezing: You can freeze the unbaked pie for up to 3 months. To bake from frozen, add an additional 10–15 minutes to the baking time.
- Pie Crust Options: You can use a store bought refrigerated pie crust, but homemade crust will give the pot pie an extra level of flavor and texture.
- Vegetable Variations: Feel free to add or substitute vegetables such as corn, green beans, or parsnips based on your preferences.
- Beef Options: This recipe works well with leftover cooked beef, such as pot roast or brisket. Simply chop the beef into small pieces and add it to the filling mixture.
