Flavorful Beef Pot Pie Recipe [2022] (A Comfort Food)

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Beef Pot Pie is a hearty, delectable comfort food recipe that combines savory ground beef and vegetables in a flavorful gravy and is topped with a flaky, buttery pie crust.

It’s also just as simple to make with tender cubed beef if you prefer!

Fall is just around the corner, and cooler weather is on its way…I just know it!

AN EASY VERSION…WITH GROUND BEEF!

That’s right, friends…this Beef Pot Pie recipe contains ground beef!

I made it that way on purpose because I almost always have ground beef on hand and it’s so quick and easy to brown.

You all know how much I enjoy my quick ground beef dinner recipes.

WHY THIS GROUND BEEF POT PIE IS THE BEST?

Ideal for meal prepping or making ahead of time. If you like to get things done ahead of time, you’ll love this ground beef pot pie recipe.

There are several ways to prepare and make your life easier. It is a simple way to incorporate vegetables.

Pot pies are a delicious and easy way to get more vegetables into your diet.

Carrots, peas, green beans, corn, or any other vegetables you like are a great addition to this recipe.

It’s so simple to make! Brown the beef, then stir everything together before assembling the pie.

Using ready-made pie crust adds another level of convenience to this recipe. You are always welcome to make your own pie crust though as well!

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CUBED BEEF OPTION

That being said, making this recipe with cubes of beef sirloin, roast, or stew meat instead would be completely simple and delicious.

As the first step in this recipe, simply sear said cubed beef in butter and/or olive oil in a pot. Remove it to a plate and continue with the recipe, adding more butter/olive oil as needed.

Then, just before the potatoes and peas are done, stir the browned beef back into the filling. Once the entire dish is placed in the oven, the meat will finish cooking.

INGREDIENTS

The filling’s foundation is ground beef. If you prefer, you can substitute ground turkey or ground chicken. You can also use leftover pot roast or shredded beef from another recipe.
The vegetables for the filling are mushrooms, carrots, and onion.
Tomato paste thickens and flavors the gravy.
Garlic: for added flavor.
To thicken the gravy, use all-purpose flour.
Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. A non-alcoholic version can be made by substituting extra beef broth.
To thin the gravy, use beef broth.
Worcestershire sauce: provides a salty, savory, umami flavor. If you don’t have Worcestershire sauce on hand, soy sauce will suffice.
There’s no need to thaw frozen peas first. Simply add the peas at the end to keep them green and vibrant rather than mushy and brown.
Fresh thyme: gives the filling an earthy, savory flavor.
Bisquick is an all-purpose baking mix that is ideal for making quick, easy drop biscuits.
Buttermilk produces tender, fluffy biscuits. If you prefer, you can use regular milk instead.
Cheddar cheese: enhances the flavor of the biscuit topping.
Fresh parsley or dried parsley flakes can be used in place of the fresh parsley.
Butter and garlic powder: for a delicious finishing touch, brush the melted garlic butter on top of the finished biscuits!

HOW TO MAKE BEEF POT PIE?

If you’ve never made beef pot pie from scratch, the steps may appear intimidating, but I assure you that they are extremely simple and straightforward.

In a large pot, melt some butter and extra-virgin olive oil. Cook until the garlic, mushrooms, and carrots are tender and the liquids have evaporated. Transfer to a plate.

Cook until the ground beef is browned in the pot. Season with salt and pepper after draining the grease. Sprinkle with flour and stir/cook for a few minutes to remove any floury flavor.

Return the cooked vegetables to the pot. Pour in the beef broth, half-and-half, and wine. Bring to a simmer, stirring constantly, and cook until the sauce has thickened slightly.

Combine the seasonings, cubed potato, and green peas in a mixing bowl. Remove the filling from the pot and place it in a baking dish.

Roll out the pie crust to fit the baking dish’s dimensions and place it on top of the filling. Cut vents all over the crust and press down the edges.

Bake until golden and bubbly in a preheated oven!

MAKE AHEAD

You can make the beef filling up to 48 hours ahead of time if you want to cut down on last-minute prep. Refrigerate it until you’re ready to add the biscuit topping.

Before topping with the biscuit dough, make sure the filling is hot and bubbly by covering the skillet and warming it on the stovetop over low heat.

STORAGE

Leftover beef pot pie will keep in the refrigerator for 3-4 days if tightly wrapped.

Allow the leftovers to sit on the counter at room temperature for at least 30 minutes before reheating.

Wrap loosely in foil and place in a 350°F oven for about 20 minutes, or until heated through.

HOW TO FREEZE?

Allow the freezer-to-oven-safe dish to cool to room temperature before covering tightly with foil and freezing for up to 2 months.

When you’re ready to eat, reheat the dish in a 350oF oven for 1 hour, still wrapped in foil.

Alternatively, you can thaw the casserole overnight in the refrigerator, then let it come to room temperature on the counter for about 30 minutes before baking (covered) until warmed through, about 20-30 minutes in a 350oF oven.

TIPS FOR THE BEST BEEF POT PIE RECIPE

Carrots and onions should be diced into small pieces so that they soften in the filling and are about the same size as the peas.

Before adding the frozen peas to the filling, do not thaw them.

Select a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. A non-alcoholic version can be made by substituting extra beef broth.

Season the filling liberally with salt and pepper. Because there is a lot of meat and vegetables, you really need a good amount of seasoning to keep it from tasting “flat.”

Buttermilk tenderizes the biscuits and adds a slightly tangy flavor, but regular milk can be substituted if that’s all you have on hand.

Before removing the casserole from the oven, make sure the biscuits are completely cooked. The outside should be golden brown, and a toothpick inserted into the center should come out clean.

Frequently Asked Questions

What is the difference between a meat pie and a pot pie?

The main distinction between pot pies and meat pies is that meat pies are completely enclosed, with a top and bottom crust or a folded-over pastry, and the filling is thick and never soupy. A savory pie, regardless of the vessel, is a meal in and of itself, containing protein, vegetables, and sauce in a neat package.

How do you know when pot pie is done?

Chicken pot pie should be baked for 30–40 minutes, uncovered, in the center of a 350° oven. The internal temperature should be bubbly and reach 160 degrees, with a golden brown top.

What makes a pot pie a pot pie?

A pot pie is a type of pie that has a flaky pastry top and bottom pie crust as well as a filling in the center. Pot pies can be filled with a variety of savory ingredients, including poultry, chicken, beef, seafood, and even plant-based fillings.

Why are pot pies so good?

Chicken pot pie is a classic comfort food. It’s the perfect thing to warm you up in the colder months, with rich gravy, crunchy veggies, and lots of chicken inside a flaky crust, but it can also be time-consuming to make from scratch, which is why there are so many options on the frozen pot pie market.

Flavorful Beef Pot Pie Recipe [2022] (A Comfort Food)

(2 votes, average: 5.00 out of 5)

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5 from 2 reviews

Author: Jamasine J
Prep Time: 15 minutes
Cook Time: 2 hours and 30 minutes
Total Time: 2 hours and 45 minutes
Yield: 6 servings 1x

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Description

This recipe does take a few hours to complete, but it is not entirely hands-on. The filling is baked ahead of time to ensure that the chuck roast pieces are tender. Cooking half the beef in a skillet until browned and juicy is a good option here. Then combine it with the rest of the beef before placing it in the dish and baking it in the oven.

Ingredients

Scale

2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces Sirloin steak may be substituted
Salt and pepper
3 Tablespoons olive oil or avocado oil, divided
4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered
1 onion, finely chopped-pearl onions are also good
3 carrots, peeled and cut into 1/2-inch pieces
2 Tablespoons tomato paste
4 garlic cloves, minced
1/2 cup dry red wine, or 1/2 cup water
3 Tablespoons all-purpose flour
2 cups beef broth
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 bay leaf
1 cup frozen peas
1 1/2 teaspoons chopped fresh thyme, divided
1 large egg, lightly beaten
1 9-inch store-bought pie dough round or your own made-from-scratch pie crust

Instructions

Brown the meat on all sides in a saucepan over medium heat. Pour in nearly enough water to cover. Bring to a boil, then turn off the heat. Simmer for 2 to 3 hours, or until the meat is tender and easily falls apart. Place the meat in a large mixing bowl. Shred the meat and season with salt and pepper to taste.
Pour beef broth into a second 2 quart saucepan over medium heat and add carrots and potatoes. Cook for 15 to 20 minutes, or until almost tender. Preheat the oven to 350°F (175 degrees C).
Transfer the carrots and potatoes to a large mixing bowl with the beef, leaving the liquid in the pan. Combine the peas, carrots, potatoes, and beef.
Combine the cornstarch and 1/3 cup of water to make a paste. Pour into the beef broth in a saucepan, stirring constantly. Bring to a boil, then reduce to a low heat and cook for 5 minutes.
Line a 9-inch pie plate with one of the pie crusts, as directed on the package. Fill the pie crust with the beef mixture. Cover with the other pie crust after pouring the gravy over the top of the mixture. Bake for 25 minutes in a preheated oven, or until the crust is golden brown. Allow for a 5-minute cooling period before serving.