Description
This classic Beef Pot Pie recipe offers a hearty and comforting meal featuring tender beef stew meat cooked with vegetables in a rich, thickened gravy, all encased in a flaky golden pie crust. Perfect for a satisfying main course, this dish combines savory flavors and a delightful texture that makes it a favorite family dinner option.
Ingredients
Scale
Beef and Vegetables
- 1 lb beef stew meat, cut into small cubes
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
Sauce and Seasoning
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- Salt and pepper to taste
Pie Assembly
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the desired temperature by the time the pie is assembled.
- Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Add the cubed beef stew meat and brown on all sides for about 5–7 minutes. This step locks in the flavor. Remove the beef and set it aside.
- Sauté Vegetables: In the same skillet, add diced onion, carrots, and celery. Cook for 5 minutes until the vegetables soften. Then add the minced garlic and cook for another minute to release its aroma.
- Make the Roux: Stir in 2 tablespoons of all-purpose flour with the vegetables, cooking for 1 minute to remove the raw flour taste and start thickening the mixture.
- Add Liquids and Seasoning: Pour in 1 ½ cups of beef broth, 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce, and ½ teaspoon dried thyme. Stir well to combine, then return the browned beef to the skillet.
- Simmer: Bring the mixture to a simmer and allow it to cook for 10–15 minutes until the sauce thickens and the beef becomes tender. Stir in 1 cup of frozen peas, then season with salt and pepper to taste.
- Assemble the Pie: Transfer the beef and vegetable filling into a 9-inch pie dish. Cover with the pie crust, trim excess edges, and crimp to seal the pie. Cut several slits on top to allow steam to escape during baking. Brush the top lightly with the beaten egg for a shiny, golden crust.
- Bake: Place the pie dish in the preheated oven and bake for 25–30 minutes, until the crust turns golden brown and crisp.
- Rest and Serve: Remove the pie from the oven and let it rest for 5–10 minutes to allow the filling to set before slicing and serving.
Notes
- For a shortcut, use leftover roast beef instead of stew meat to reduce cooking time.
- This recipe can also be made in individual ramekins for personalized servings.
- For extra depth of flavor, add sliced mushrooms along with the other vegetables.
