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–+ servings
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.

Beef Pot Pie

This beef pot pie is filled with sirloin steak and fresh veggies all baked into a flaky and buttery pie crust.
Prep: 15 minutes
Cook: 2 hours 45 minutes
Total: 3 hours
Yield:8 slices

Equipment

  • Cutting board or plate
  • Paper towels
  • Large pot with lid
  • Tongs
  • Plate
  • Wooden spoon
  • Oven
  • Pie pan
  • Fork

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

Instructions

  • 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.
    Overhead view of cubed sirloin steak in a large saucepan.z
  • 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.
    Overhead view of cubed sirloin steak with mushrooms and carrots in a large saucepan.z
  • 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.
    Overhead view of beef stew in a large silver saucepan.
  • 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.
    Unbaked beef pot pie in a pie dish with handles.
  • 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.
    Overhead view of fully baked beef pot pie in a pie dish with two handles.

Nutrition

Serving Size: 1slice | Calories: 365cal | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 598mg | Potassium: 505mg | Total Carbs: 35g | Fiber: 2g | Sugar: 4g | Net Carbs: 33g | Vitamin A: 3266IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 3mg
Recipe By:Sam Guarnieri