Beef Pot Pie
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!
🥧 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.
Love Beef Dishes? Try These Next!
- Shredded Beef Tacos
- Beef Noodle Soup
- Kung Pao Beef
- Ground Beef and Gravy Over Mashed Potatoes
- Beef With Garlic Sauce
Beef Pot Pie
- 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
- Cutting board or plate
- Paper towels
- Large pot with lid
- Wooden spoon
- Pie pan
- Place cubed sirloin steak on cutting board or plate. Pat steak completely dry with paper towels, then liberally season steak cubes on all sides with plenty of salt and freshly cracked black pepper.
- Heat large pot over medium-high heat. When pot is warm, add oil and heat until oil is hot and shimmery, then add seasoned sirloin. Sear sirloin 2 to 3 minutes, then flip cubes and sear 2 to 3 minutes more. Repeat as needed until sirloin cubes are seared on all sides, then transfer sirloin to plate and set aside.
- Reduce heat under pot to medium. Add chopped celery, carrots, onion, mushrooms, and garlic, and stir to incorporate. Cook 5 minutes, or until veggies are tender, stirring often.
- Sprinkle flour into pot, then stir well to fully coat sautéed vegetables in flour.
- Pour in beef broth, then add frozen peas, tomato paste, Worcestershire sauce, and fresh thyme. Stir to incorporate, then increase heat under pot to medium-high and bring mixture to boil.
- Once liquid just begins to boil, reduce heat to low. Return sirloin to pot and cover with lid. Cook, covered, 1 ½ to 2 hours, or until beef is fork tender.
- Toward end of cook time, preheat oven to 400° Fahrenheit. Adjust oven racks as needed to allow pie plate to sit in center of oven. Remove pie crusts from refrigerator and let come to room temperature.
- After pie crusts have sat at room temperature 15 to 20 minutes, remove one pie crust from packaging and cover pie plate with crust. If needed, gently roll pie crust out to fit pie plate. Press pie crust into pie plate and gently press crust down to fit bottom of pie plate.
- Carefully transfer beef pot pie filling to pie plate lined with pie crust, then smooth filling out into one even layer, covering entire bottom of pie crust.
- Gently unroll second crust, rolling crust out if needed, and place over pie pan. Top pie crust should fully cover pie filling and all edges of pie plate. Use fingers or fork tines to gently press top and bottom pie crusts together, making sure to seal edges completely. Cut small "X" into center of top pie crust.
- Place pie plate in center of preheated oven. Bake 35 to 40 minutes, or until pie crust is golden brown and slightly flaky. Remove pie from oven and set aside to cool 5 minutes, then slice pie into wedges and serve warm.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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