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Tender, savory beef simmers with earthy veggies under a golden, flaky pie crust in this simple Beef Pot Pie.
Beef Pot Pie
Isn’t pot pie just the epitome of cozy comfort food? Rich, savory gravy hugging every chunk of meat, nestled beneath a flaky crust. The vegetables are wonderful, too, but that’s not why I’m making this easy beef pot pie recipe.
The boys at my table don’t think about the vegetables too much when it comes to beef pot pies. They want steak in their pot pie nearly as much as they want it in their chili. It makes the meal, let me tell you.
Ground Beef Pot Pie
This recipe uses steak, but you could easily swap it out and make a ground beef pot pie. The flavors would be very similar.
That said, I highly recommend making it as written with steak. The texture of tender steak that has been properly seared is something incredible to experience in a pot pie.
If you choose to use ground beef for this recipe, you’ll still want to brown it first. If you choose a leaner 90/10 beef, there will be minimal grease.
The small amount of fat in ground beef will blend nicely with the melted butter, creating a delicious saute for your onion and celery.
Beef Pot Pie Recipe
You’ll need the following ingredients to make this recipe:
- skirt or flat steak
- light-flavored olive oil
- butter and milk
- yellow onion and celery ribs
- flour, salt, and pepper
- beef stock and Worcestershire sauce
- frozen mixed peas and carrots
- pie crusts
- egg
To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.
Steak Pot Pie
Start by preheating the oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside. Then, in a large deep skillet, over medium-high heat, warm the oil. Add the beef and stir to coat.
Sprinkle the meat with salt and pepper and allow the beef to cook for about 1 minute without touching it. Stir and continue cooking for a couple more minutes. Transfer the beef to a plate or bowl, leaving all juices in the pan.
In the same skillet used for the beef, melt the butter. Then, add the onions and celery and cook until soft, about 3 minutes.
Sprinkle with flour then slowly stir in beef broth and whisk to combine. Cook for a minute or two, until thickened.
Add the milk, Worcestershire, salt, and pepper. Then, reduce the heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust the salt and pepper, as needed.
Add the cooked beef and vegetables to the sauce. Stir to mix throughout. Taste the filling now and adjust the salt as needed.
Pour the filling into the prepared pie crust. Top with the remaining pie crust. Seal the edges and cut away any excess dough.
Make a few slits in the top to allow steam to escape while baking. Then, brush the crust with an egg wash, if desired.
Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving.
There are endless ways to change up a great pot pie recipe! Do you like green chile chicken enchiladas? What about chicken pot pie? Do flaky buttery cheesy biscuits make you grin? If so, this Spicy Chicken Pot Pie Casserole is going to make you very happy.
Tender chunks of chicken and vegetables are simmered together underneath a buttery, flaky biscuit topping to make this Chicken Pot Pie Casserole.
Earthy peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic Ground Beef Pot Pie.
Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. My whole family gives this Leftover Turkey Pot Pie two big thumbs up!
Fluffy mashed sweet potatoes top a saucy mixture of seasoned ground beef and vegetables to make this Sweet Potato Shepherd’s Pie.
This fully loaded Chicken Potato Broccoli Casserole starts with fluffy mashed potatoes, mixed with tender bites of broccoli and chicken, then generously sprinkled with bacon and cheese. The result is an absolutely irresistible dinner.
Beef Pot Pie
Ingredients
- 1½ pounds skirt or flat steak diced into ½-inch pieces
- 1 tablespoon light-flavored olive oil
- 2 tablespoons butter divided
- 1 yellow onion chopped into ¼-inch pieces
- 2 celery ribs sliced thin, about ½ cup
- ⅓ cup all-purpose flour
- 2 cups beef stock
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- ½-1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 12-16 ounces frozen mixed peas and carrots or leftover roasted vegetables, about 3 cups
- 2 pie crusts homemade or store-bought
- 1 egg beaten
Instructions
- Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside. In a large deep skillet, over medium-high heat, warm the oil. Add the beef and stir to coat.
- Sprinkle the meat with salt and pepper and allow the beef to cook for about 1 minute without touching it. Stir and continue cooking for a couple more minutes. Transfer the beef to a plate or bowl, leaving all juices in the pan.
- In the same skillet used for the beef, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Sprinkle with flour. Slowly stir in beef broth and whisk to combine. Cook for a minute or two, until thickened.
- Add the milk, Worcestershire, salt, and pepper. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust the salt and pepper, as needed.
- Add the cooked beef and vegetables to the sauce. Stir to mix throughout. Taste the filling and add salt, as needed. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
- Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
- Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Mary: Last night I made your “beef pot pie” recipe for the first time and everybody (including my fourteen year old grandson), loved it!!! I used extra lean ground beef instead of steak. The only other change I made was to add a variety of herbs from my indoor winter herb garden. There were five of us and there are still two pieces remaining (after cutting the pie into eight portions). It is definitely a keeper!!! Blessings – Judy Johnson
I’m glad everyone loved the beef pot pie, Judy. Adding herbs fresh from the garden sounds delicious.
See above comment, I forgot to add the rating!!!
Great recipe! Live making pot pie. I had a bunch of steak left over from the supper the night before and used it. Will use this recipe again!!
I’m so glad you like it!
This is the BEST beef pot pie I’ve ever had. I’ve never made one, but this recipe blows any store bought pot pies out of the water. I can’t do corn, onions, or peas, so I did a cup of sliced carrots, a cup of cubed potatoes, and a cup of cubed squash (all frozen). That’s the only alteration I made. Everything else was by the book, and I’d cook it 100% like that again!! Thank you for sharing your wonderful recipe 🙂
I’m so very happy that you love it, Meghan!
This is my second time to make this receipt and I had to double it this time it went over so well. My neighbor went nuts for it also. It’s been added to our line up of people fans here at our property Thank u sooo much
I’m thrilled it’s a hit with your family, Debbie!
This is absolutely delicious I made this with left over brisket meat
mmmm I bet that was amazing!
Wonderful
I’m glad you like it!
This is a new weekly staple in my house! Easily one of the best dishes I’ve ever made. I skipped the celery and did a combo of venison + Italian sausage (it was all I had on hand). Turned out EXCELLENT!!!
I’m so glad you like it, Elli!
I read comments. I would like to make it ahead of time should I freeze before baking or after baking?
First time attempting a meat pie. This one sounds the best.
I don’t typically freeze this, but that should work fine if assembled and then frozen before baking. Take care to keep it airtight. I have, however, frozen the filling without any issues and then just thawed it when needed to add it to a crust and bake it.
I used pillsbury premade crusts and cooked this in a lodge cast iron pie pan because why not? Very tasty! I added a tsp of liquid aminos and had to restart the roux because adding flour to anything but hot fat of course makes lumps.My fault I am sure. Was using leftover roast sirloin that had onions and such so mine was not the pure beef version which no doubt would have had tallow to mix with browning flour.
I’m so glad you like it!
I made made this pot pie for our churches evening meal and everyone really loved it.
I’m so glad you like it!
This was delicious, home made pie crust was key
I’m so happy to hear it was a hit!
made this tonight and it was delicious!! only thing different i did was slow cooked the beef in the crockpot all morning. great recipe! thank you for sharing it with us.
I’m so glad you like it!
Hello,
I could have missed it, but do you have a link to your pie crust recipe? I’ve never made one.
Thank you
Would you believe that I’ve only made a few ever? I actually really like Pillsbury’s pie crust that comes in a red box in the refrigerated section of the grocery store. (Not the frozen crusts.) It rolls out nicely and can be crimped and used exactly as homemade.
Wow great recipe, Used the left-over prime rib from Christmas dinner, came out awesome! Thanks.
I bet that was amazing!
Very good recipe!! Will make again. We tend to enjoy beef pot pie over chicken. So good!
When “thickening” the rue I think I needed more flour but ended up adding cornstarch a little later before adding it to the pie.
We also added small potatoes to the recipe!
I bet it was great with the added potatoes as well! Glad you enjoyed the pie.
It turn out great 😊. Very simple recipe. Yummy
I’m so glad you like the pot pie!