Beef Pot Pie

5 from 1 vote

An EASY, step-by-step recipe for how to make Beef Pot Pie from scratch! With fall-apart tender beef in the tastiest gravy and flaky crust.

Prep Time30

Cook Time2

Course: Dinner

Cuisine: American

Keyword: Beef Pot Pie

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For the Filling:

3 tbsp olive oil divided use
1 ½ lbs beef stew meat cut into bite-size pieces
2 ½ tsp kosher salt divided use
½ tsp black pepper
1 large onion finely chopped
1 ½ cups chopped carrot from 3 carrots or about 18 baby carrots
2 tsp minced garlic
1 cup red wine or additional beef broth
2 cups beef broth plus more as needed, see notes
2 ½ cups cubed potatoes from about 2 medium potatoes
1 tbsp minced fresh thyme or dried thyme
1 cup frozen peas
1 tbsp minced fresh parsley or 1 tsp dried parsley

For the Gravy:

4 tbsp butter
4 tbsp all-purpose flour
2 cups cooking liquid from the beef and vegetable if you can’t get 2 cups, top it up with more broth
salt and pepper to taste

For the Crust:

2 unbaked 9" pie crust thawed if frozen, or homemade
1 egg beaten (for egg wash)

Instructions

Make the Filling

Brown the Beef: Heat olive oil over medium-high heat in a large pot or Dutch oven. Add beef seasoned with salt and pepper and brown on all sides. Transfer to a rimmed bowl, including any juices, and set aside.
Sauté Vegetables: In the same pot, add more oil, onion and carrots plus more salt; cook on medium-high heat until onions are tender, about 7 minutes. Add garlic and cook for another minute.
Deglaze and Simmer: Add red wine to the pot to deglaze, scraping up any brown bits from the bottom. Add the beef back into the pot along with beef broth and thyme. Bring to a boil, then reduce heat and cook at a simmer for 1 hour. Add potatoes and continue to simmer until the beef is tender, about half an hour more.

Prepare the Gravy:

In a separate pan, melt butter over medium heat. Whisk in flour and cook until it turns a light caramel brown. Carefully scoop cooking liquid from the beef and vegetable mixture, or as much as you can get then top it up to 2 cups with more broth. Whisk the liquid into the butter mixture; stir constantly until thickened.
Combine: Mix the gravy base back into the beef and vegetable mixture. Stir in the frozen peas and parsley, plus remaining salt to taste.

Assemble and Bake

Prepare Pot Pie: Spoon the beef mixture into a deep-dish 9” pie plate or 8”x8” square pan. Transfer to the freezer for 30 minutes to help it quickly cool down before adding the crust.
Preheat Oven: Preheat your oven to 400°F (200°C).
Top and Seal: Roll out the crust to fit over the pan and place it over the filling. Crimp the edge if desired. Make small slits in the top crust to allow steam to escape. Brush the top with the beaten egg.
Bake: Bake in the preheated oven until the crust is golden brown, about 30-35 minutes.
Cool and Serve: Let the pot pie cool for a few minutes before serving.

Video

Notes

Note: If a lot of the cooking liquid evaporates by the time the beef is tender, it can be hard to scoop out. That’s totally fine! Just use extra beef broth as needed to make a total of 2 cups of liquid for the gravy base.

Nutrition