Name: Beef Pot Pie Recipe
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 2 pounds beef stew meat, cut into 1 to 1-1/2 inch pieces; 5 cups water; 1 tablespoon Worcestershire sauce; 1 cup chopped onion; 1 cup chopped carrots; 1 cup chopped celery; 1 cup chopped Yukon Gold potatoes; 1 tablespoon chopped garlic; 1 can (6 ounces) tomato paste; 1 packet (0.87 ounce) brown gravy mix; 3 bay leaves; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon finely chopped fresh thyme; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 cup frozen peas; Beef tallow pie crust or 1 package (14.1 ounces) refrigerated pie crust; 1 egg (for egg wash); Mixed green salad (for serving)

Jump to Recipe

Introduction

This hearty beef pot pie is a comforting classic perfect for chilly evenings. Tender stew meat simmers with vegetables and herbs, all enveloped in a flaky golden crust that’s sure to satisfy the whole family.

A golden-brown meat pie sits in a round ceramic dish with detailed edges, placed on a wooden board. The top crust is flaky with a few vent holes showing a mix of brown meat, orange carrots, and light brown potatoes inside. In front of the pie, there are two white ceramic ramekins filled with a creamy topping, sprinkled with melted yellow cheese, placed on round wooden plates. A shiny metal spoon rests on one of the plates. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef stew meat, cut into 1 to 1-1/2 inch pieces
5 cups water
1 tablespoon Worcestershire sauce
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup chopped Yukon Gold potatoes
1 tablespoon chopped garlic
1 can (6 ounces) tomato paste
1 packet (0.87 ounce) brown gravy mix
3 bay leaves
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup frozen peas
Beef tallow pie crust or 1 package (14.1 ounces) refrigerated pie crust
1 egg
Mixed green salad (optional)

Instructions

Step 1: Preheat your oven to 350°F. In a Dutch oven, combine the beef stew meat, water, Worcestershire sauce, chopped onion, carrots, celery, potatoes, garlic, tomato paste, brown gravy mix, bay leaves, rosemary, thyme, salt, and pepper. Stir lightly but thoroughly to mix the ingredients.
Step 2: Cover the Dutch oven and bake for 3-1/2 hours, or until the beef is tender and can be easily pierced with a fork. Remove from oven and stir in the frozen peas. Allow the mixture to cool slightly.
Step 3: Coat a 9-inch pie plate with cooking spray. Unroll your pie crust on a flat surface and gently press out any fold lines. Place one crust in the bottom of the pie plate, letting the edges drape over the rim.
Step 4: Spoon the cooled beef mixture into the pie crust. Cover with the second crust, sealing the edges by crimping. Cut three small slits on the top crust to allow steam to escape.
Step 5: Beat the egg and brush it over the top crust for a golden finish. Bake the pie for 40 to 45 minutes, or until the crust is golden brown and crisp.
Step 6: Let the pot pie stand for 5 to 10 minutes before serving. Serve warm with a mixed green salad if desired.

Tips & Variations

For extra richness, use beef tallow pie crust instead of store-bought refrigerated crust.
Fresh herbs add brightness—try adding a pinch of parsley or replacing rosemary and thyme with sage for a different flavor profile.
To speed up cooking, you can use a pressure cooker for the stew stage, then proceed with assembling the pie.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the entire pie in a 350°F oven until heated through, about 20 minutes. For longer storage, you can freeze the pot pie before baking; thaw overnight in the fridge before baking as directed.

How to Serve

A slice of golden, flaky meat pie sits on a black plate atop a white marbled surface, revealing a thick, rich filling of brown chunks of meat, orange carrots, and green peas with a savory sauce underneath a crisp, crumbly crust. Next to the pie slice, there is a small heap of fresh salad with green, red, and yellow tomato pieces and leafy greens adding a bright contrast. A shiny gold fork rests on the plate beside the food. In the background, a large pot pie with the same golden crust is partially cut, showing the same hearty filling inside, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, stew meat is ideal for slow cooking until tender, but you can also use chuck roast cut into chunks. Avoid lean cuts that can become tough during long cooking.

Can I make this pot pie ahead of time?

Absolutely. Prepare the stew a day ahead, refrigerate it, then assemble and bake the pie when you’re ready. This allows the flavors to meld and makes dinner preparation easier.