This Beef Pot Pie is as visually appealing as it is delicious to eat!
When I think about what constitutes a down-home, American classic comfort food, beef pot pie always comes to mind. It joins the ranks of cornbread-stuffed turkey, marshmallow-topped sweet potatoes, sticky, fall-off-the-bone ribs, and macaroni and cheese as craveable staples. These are all some of my guilty pleasures, and I’m not ashamed to say that I have been known to give in to temptation now and then.
This pot pie recipe is not ideal for a busy night when you have little time to prepare dinner, as it requires a few hours of time commitment. That being said, I will share some shortcuts with you later that can help you get a delicious, meaty pot pie on the table in less time.
So, what is beef pot pie? Essentially, it is a hearty beef stew inside a flaky pie crust. You can just as easily make a pot pie from chicken, turkey, lamb, veal, or pork. Searing the meat and sautéing the vegetables adds incredible richness to this dish. Caramelized onions provide a depth of flavor to any recipe, especially when making a stew. After all, this is just a stew inside a pie shell.
Save time without sacrificing flavor
I promised you some tips to save time and shorten the preparation of this pot pie so you can still enjoy it on busy nights. The first recommendation is to make your filling in advance. You can prepare the meat and vegetable filling up to two days before placing it in the pie crust. That way, it will only take about five minutes of preparation (preparing the crust and pouring in the filling) and 30-40 minutes of baking. It might take a few extra minutes if the filling is cold.
Alternatively, you can freeze the filling in an airtight container for up to three months to use later in a pie crust. Defrost it overnight in the fridge before filling and baking the pie. You can also freeze a filled but unbaked pot pie, tightly wrapped, for up to three months. Defrost it in the refrigerator before topping with the egg wash and baking.
Another tip is to use leftover stew for the filling. Some of my favorites are Crock-Pot Beef Stew and Guinness Beef Stew. These tips can help you get a hearty, tasty beef pot pie on the table quickly on a busy night.
How do I store leftovers?
After cooking, let your beef pot pie cool within 2 hours before refrigerating. Cover it tightly with plastic wrap or place the pie inside an airtight container for up to 3 days. Alternatively, you can freeze the whole cooked pie or leftover slices tightly wrapped in freezer paper and stored in plastic bags or airtight freezer containers for up to 3 months.
Serving suggestions
Beef pot pie is a complete meal featuring protein, vegetables, and a starch. However, you can still make this meal healthier and more filling by adding a salad. Some good options include Berry Salad (light and refreshing), Blue Cheese Salad, or a simple Tossed Salad. Add some Fruit Kabobs for dessert, perhaps accompanied by a bowl of Chocolate Whipped Cream, for a decadent yet healthier meal-ending treat than you might get with a rich cake or brownies.
Ingredients
- 1 1/2 pounds beef stew meat cut into bite-size pieces
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots peeled and cut into 1/2-inch pieces
- 2 celery stalks sliced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh thyme
- 3 cups low-sodium beef broth
- 1 bay leaf
- 2 medium potatoes peeled and chopped into 3/4-inch to 1-inch pieces
- 1 cup frozen peas thawed
- 2 pie crusts store-bought or homemade
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 400°F. Season beef with salt and pepper. In a large Dutch oven over medium-high heat, add olive oil and brown the beef in batches until all sides are seared, about 5-7 minutes. Remove the beef and set aside in a bowl.
- In the same pot, add chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes. Stir in tomato paste and thyme; cook for 1 minute.
- Add about 1/2 cup of the broth to deglaze the pan and scrape up any brown bits. Add the bay leaf and remaining beef broth. Return the beef to the pot, bring it to a simmer, cover, and cook for about 1 hour.
- Add the potatoes and cook for 30 more minutes, until the beef is tender. Stir in the peas and adjust the seasoning with salt and pepper.
- Let the filling cool slightly. Line a 9-inch pie plate with one pie crust and spoon the beef mixture into it. Top with the second pie crust, press and seal the edges, and cut 4-6 slits in the top to allow steam to escape.
- Brush the top with the beaten egg. Bake in the preheated oven for 30-40 minutes until the crust is golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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