Beef pot pie recipe
A cozy, homemade beef pot pie recipe featuring tender beef, rich gravy, and flaky pie crusts. Perfect comfort food for family dinners or chilly nights.
Ingredients
- For the Beef Filling
- 2 tablespoons olive oil
- 1 ½ pounds beef stew meat cubed
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots diced
- 2 cups frozen mixed vegetables
- 3 tablespoons all-purpose flour
- 2 cups beef stock or beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt and ½ teaspoon black pepper
- 1 teaspoon dried thyme
- For the Crust
- 2 prepared pie crusts store bought or homemade
- 1 egg beaten
Instructions
- Brown the beef.
- Heat olive oil in a large skillet over medium-high heat. Add the beef cubes, sprinkle with salt and pepper, and cook until browned on all sides. This builds the flavor base. Remove beef and set aside.
- Cook the aromatics.
- In the same skillet, sauté onion, garlic, and carrots for 3–4 minutes until softened and fragrant.
- Make the gravy.
- Sprinkle flour over the veggies, stirring for 1–2 minutes until no raw flour remains. Slowly pour in beef stock, whisking constantly to prevent lumps. Stir in tomato paste, Worcestershire, and thyme.
- Add the beef back.
- Return the browned beef to the pan. Reduce heat to low and simmer for 25–30 minutes, until the beef is tender and the gravy thickens. Stir in the frozen mixed vegetables in the last 5 minutes.
- Prepare the crust.
- Preheat oven to 400°F (200°C). Line a pie plate with the first pie crust. Pour the hot beef mixture into the crust.
- Seal the pie.
- Top with the second pie crust, pinching edges to seal. Cut 3–4 small slits in the top to let steam escape. Brush with beaten egg.
- Bake to perfection.
- Bake for 35–40 minutes until the crust is golden brown. Let cool for 10 minutes before slicing.
Notes
- Don’t skip browning the beef—it builds essential flavor.
- Keep the filling thick so the crust doesn’t get soggy.
- Tent crust edges with foil if they brown too fast.
- Rest for 10 minutes before slicing—it sets the filling.
- Store leftovers in the fridge for 3 days or freeze up to 3 months.