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.
- 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
- 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.
If you prefer, substitute other vegetables in this beef pot pie recipe. A popular addition is diced potatoes.
On occasion, I substitute frozen pear onions for the chopped onions. They look nice and taste good.
Beef stew meat can be substituted for the meat in the recipe.
- Category: Beef
- Method: Beef
- Serving Size: 6 servings
- Calories: 503kcal
- Sugar: 5g
- Sodium: 808mg
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 131mg
Keywords: Beef pot pie, beef pot pie recipe, beef recipe, easy beef pot pie recipe