Beef Pot Pie

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Tender, savory beef simmers with a medley of herbs and earthy veggies under a golden, flaky pie crust in this simple Beef Pot Pie.

Close-up on 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.

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Overhead shot of hot pot pie with steak

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.

Sliced steak cooking in skillet, topped with salt

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.

Overhead shot of pot pie fresh from oven

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.

Pie crust perforated with fork

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.

Pouring beef stock

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.

Adding milk and Worcestershire sauce to saucepan

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.

Overhead shot of pie crust with steak and vegetable filling

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.

Overhead shot of pot pie just before baking

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.

Slice of pot pie with full pie in background

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.

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Close-up on pot pie

Beef Pot Pie

5 from 1 vote
Tender, savory beef is baked with a medley of herbs and earthy veggies under a golden, flaky crust in this simple Beef Pot Pie.
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Servings: 8

Ingredients 

  • 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
  • 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

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.

Nutrition

Calories: 448kcal · Carbohydrates: 33g · Protein: 26g · Fat: 24g · Saturated Fat: 9g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 10g · Trans Fat: 0.4g · Cholesterol: 85mg · Sodium: 672mg · Potassium: 502mg · Fiber: 3g · Sugar: 2g · Vitamin A: 2339IU · Vitamin C: 6mg · Calcium: 75mg · Iron: 4mg
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Pot pie with steak and vegetables

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Judy Johnson says

    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