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Beef Pot Pie Recipe

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★★★★★

4.7 from 95 reviews

This hearty Beef Pot Pie features tender chunks of beef stew meat slow-baked with fresh vegetables and herbs, all encased in a flaky, golden pie crust. Perfectly seasoned with Worcestershire sauce, tomato paste, and a blend of rosemary and thyme, this comforting dish is ideal for a satisfying family meal.

Ingredients

Scale

Beef Stew Filling

  • 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

Pie Crust and Topping

  • Beef tallow pie crust or 1 package (14.1 ounces) refrigerated pie crust
  • 1 egg (for egg wash)

Optional

  • Mixed green salad (for serving)

Instructions

  1. Preheat and Prepare Filling: Preheat your oven to 350°F (175°C). In a Dutch oven, combine the beef stew meat, water, Worcestershire sauce, chopped onion, carrots, celery, Yukon Gold potatoes, garlic, tomato paste, brown gravy mix, bay leaves, rosemary, thyme, salt, and black pepper. Stir gently but thoroughly to mix all the ingredients evenly.
  2. Bake the Stew: Cover the Dutch oven and bake in the preheated oven for 3-1/2 hours or until the beef is fork-tender and the flavors have melded together beautifully.
  3. Add Peas and Cool: Remove the Dutch oven from the oven and stir in the frozen peas. Allow the mixture to cool slightly so it’s easier to handle when assembling the pie.
  4. Prepare the Pie Crust: Lightly coat a 9-inch pie plate with cooking spray. Unroll the pie crust on a flat surface and press out any fold lines with your fingers. Place one crust in the bottom of the pie plate, letting the edges drape over the rim.
  5. Assemble the Pie: Spoon the beef mixture carefully into the pie crust, spreading it evenly. Cover with the second pie crust and crimp the edges together to seal. Cut three slits into the top crust to allow steam to escape during baking.
  6. Apply Egg Wash: Beat the egg and brush it over the top crust to give the pie a beautiful golden-brown finish.
  7. Bake the Pie: Bake the assembled pot pie in the oven at 350°F for 40 to 45 minutes or until the crust is golden brown and crisp.
  8. Cool and Serve: Let the pie stand for 5 to 10 minutes before serving. This allows the filling to set and makes serving easier. Serve warm with an optional mixed green salad on the side for a complete meal.

Notes

  • Using a Dutch oven ensures even cooking and tender beef.
  • Letting the filling cool slightly before assembling prevents the crust from becoming soggy.
  • Cutting slits on top crust is essential to release steam and avoid soggy crust.
  • You can substitute frozen peas with fresh peas when in season for a fresher taste.
  • Leftover pie can be refrigerated for up to 3 days and reheated in the oven for best results.

Keywords: beef pot pie, beef stew pot pie, comfort food, baked pie, hearty dinner, classic pot pie

Find it online: https://recipeswithmia.com/beef-pot-pie-recipe/