Name: Beef Pot Pie
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Ingredients: 1 pound sirloin steak (cut into ½-inch cubes); salt (to taste); freshly ground black pepper (to taste); 2 tablespoons avocado oil (or olive oil); 2 stalks celery (chopped, approximately 1 cup); 2 large carrots (chopped, approximately 1 cup); 1 medium yellow onion (diced, approximately 1 cup); 4 ounces baby bella mushrooms (quartered); 3 cloves garlic (minced); ¼ cup all-purpose flour; 2 cups beef broth; 1 cup frozen peas; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon finely chopped fresh thyme; 2 9-inch ready-to-bake pie crusts

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This irresistible homemade beef pot pie is the ultimate comfort food the whole family will love! Baked in a delicious flaky crust, the perfectly seasoned savory filling is a mix of tender steak and a lot of veggies. This recipe is a must-try!

A wedge-shaped slice of beef pot pie on a white plate with a silver fork. The edge of the remaining pot pie is in the background.

🥧 What Makes This Recipe So Good

Making a beef pot pie is a lot easier that you might think! It does take a little time and a little chopping, but everything is cooked in one pot, before being transferred to a pie pan for baking. You’ll first sear the steak, then cook all the delicious veggies, add in the spices, and let it all simmer together. And to save even more time, use pre-made refrigerated pie crusts, which are really good and super convenient.
This family-favorite is such a comforting meal. There’s just something so special about wrapping savory food into buttery and flaky pie crusts! It’s incredibly delicious and perfect for a winter dinner, or a special occasion. And everyone will love it and ask for seconds, I guarantee you.
This hearty beef pot pie is packed with veggies! It has a mix of chopped onion, celery, sweet carrots, mushrooms and green peas which complements the steak perfectly.

👩🏼‍🍳 Chef’s Tips

You can prep this homemade beef pot pie ahead of time if needed. Just cook everything for the filling, and store it refrigerated in an airtight container for up to 3 days until you’re ready to add it to the pie crust and bake it. Then if you have any leftovers, wrap them in foil before adding them to an airtight container. Refrigerate for up to 3 days, and reheat either in the microwave, or for a crunchier crust, in the oven at about 300° Fahrenheit for 15 minutes.
Make sure you use a classic deep pie pan as some pan like quiche pans are too thin for this recipe. Pie pans are deeper, and you’ll need room for all that delicious pot pie filling!
Sirloin steak is our beef cut of choice for this recipe, because it’s delicious and very tender. Some other cut of beef such as chuck roast would work too, but because it’s a tougher cut, it’d require to be braised longer to tenderize, so I highly recommend to stick to sirloin for this one.