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Easy Beef Pot Pie Recipe

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4 from 10 reviews

This Easy Beef Pot Pie recipe combines tender, slow-baked beef stew meat with hearty vegetables and a rich gravy, all encased in a flaky, golden pie crust. Perfect for a comforting family dinner, it features a simple preparation using a Dutch oven and oven baking to create a classic, savory pot pie that's sure to please.

Ingredients

Meat and Vegetables

  • 3 tbsp vegetable oil
  • 1.5 lbs beef stew meat
  • 1 tsp pepper
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 carrot, peeled and diced
  • 1 cup peas

Flavorings and Sauce

  • 2 tbsp tomato paste
  • 2 tbsp garlic, minced
  • 3 tbsp flour
  • 2 cups beef broth
  • 1 packet brown gravy mix
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar

Pie Crust and Finish

  • 1 egg
  • 1 9-inch pie crust

Instructions

  1. Preheat and Brown Beef: Preheat oven to 350°F. In a Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat and season with pepper. Cook for 5-8 minutes until the beef is browned on all sides.
  2. Sauté Vegetables: Add the diced onion, celery, and carrot to the Dutch oven with the beef. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
  3. Add Aromatics and Thickener: Stir in the minced garlic, tomato paste, and flour to coat the meat and vegetables evenly.
  4. Add Liquids and Simmer: Pour in the beef broth, then add the brown gravy packet, Worcestershire sauce, soy sauce, and sugar. Stir well to combine. Cover the Dutch oven with its lid and place in the oven to bake for 80-90 minutes, or until the beef is tender.
  5. Rest and Add Peas: Remove the Dutch oven from the oven and let the mixture sit for 5-10 minutes. Stir in the peas.
  6. Prepare for Baking Pot Pie: Increase the oven temperature to 400°F. Transfer the beef mixture into a 9-inch pie pan. Beat the egg in a small bowl and brush it around the edge and rim of the pie pan.
  7. Top with Pie Crust: Place the pie crust on top of the filling, folding the edges inward around the rim. Cut a 1-inch hole in the center of the crust and make several 1/2-inch slits around it for steam to escape.
  8. Egg Wash and Bake: Brush the remaining egg over the crust to encourage browning. Optionally sprinkle with pepper and parsley. Bake the pie in the oven for 20-30 minutes, or until the crust is golden brown.
  9. Cool and Serve: Remove the pot pie from the oven and let it cool for 15 minutes before slicing and serving to allow the filling to set.

Notes

  • Using a Dutch oven ensures even cooking and allows the beef to become tender during baking in the oven.
  • Folding the pie crust edges inward helps prevent shrinkage and provides a neat presentation.
  • Allowing the pot pie to cool before serving prevents burns and helps the filling set for easier slicing.
  • Optional parsley garnish adds a fresh pop of color and flavor.
  • Using brown gravy packet simplifies the sauce preparation, but homemade gravy can be substituted for a scratch recipe.

Find it online: https://cozyplatter.com/easy-beef-pot-pie-recipe/