Get ready for a cozy family favorite! This Beef Pot Pie is packed with tender beef, hearty celery, and sweet carrots, all nestled under a golden, flaky crust. It’s the perfect dish to warm you up and bring everyone to the table. Let’s dig in!
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Why This Recipe Works
- Hearty and Filling: Packed with tender beef, carrots, and celery, it’s a complete meal in one dish.
- Family-Friendly Comfort Food: The rich, savory flavors and flaky crust make it a hit with everyone at the table.
- Versatile and Easy: Beef Pot Pie is perfect for using up leftovers or prepping ahead for a busy weeknight dinner.
🥘 Ingredients
- Beef Stew Meat: The hearty protein base that becomes tender through slow cooking.
- Vegetables: Onion, celery, carrots, and peas add flavor, texture, and nutrition.
- Tomato Paste: Adds depth and richness to the sauce.
- Beef Broth: Forms the base of the savory filling.
- Brown Gravy Packet: Enhances the sauce with a thick, flavorful consistency.
- Pie Crust: The golden, flaky topping that ties the dish together.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Bring the heat! 🔥 A pinch of red pepper flakes or a splash of hot sauce adds just the right kick—because a little spice makes everything nice!
- Cheese, please! 🧀 I can never say no to extra cheese—stir in some cheddar or mozzarella for a creamy, melty bite in every spoonful.
- Mushroom magic! 🍄 Sautéed mushrooms add that rich, earthy goodness that makes this pot pie feel extra cozy.
- Herb it up! 🌿 Fresh thyme, rosemary, or sage bring those warm, fragrant flavors that make your kitchen smell amazing!
🔪How To Make Beef Pot Pie
Step One: Preheat your oven to 350°F (175°C). Heat vegetable oil in a Dutch oven over medium-high heat. Add the stew beef, season with pepper, and sear for 5-8 minutes until browned.
Step Two: Add diced onions, celery, and carrots to the pot. Sauté for 5 minutes, stirring occasionally, until slightly softened.
Step Three: Stir in minced garlic, tomato paste, and flour until everything is evenly coated.
Step Four: Gradually pour in the beef broth, then add the gravy packet, Worcestershire sauce, soy sauce, and sugar. Stir well to combine.
Step Five: Cover the pot with a lid or foil and transfer it to the preheated oven. Cook for 1 hour 20 minutes to 1 hour 30 minutes, or until the beef is tender. Remove the pot from the oven and stir in the peas. Increase the oven temperature to 400°F (200°C).
Step Six: Transfer the beef mixture to a 9-inch pie pan. Roll out the pie crust and place it over the filling. Trim and fold the edges, then cut a small hole in the center for ventilation. Brush with beaten egg and sprinkle with parsley or pepper, if desired.
Step Seven: Bake the pie for 20-30 minutes, or until the crust is golden brown.
Step Eight: Let the beef pot pie cool for 15 minutes before slicing and serving.
👩🍳 Expert Tips
- Keep leftovers fresh by storing them in an airtight container in the fridge for up to 2-3 days. If you'd like, season the beef with salt and pepper as you cook it.
- The salt is optional since the brown gravy might already be salty.
- Garnishing with parsley is completely optional—skip it if you prefer!
- Save prep time by using pre-diced onions, celery, and carrots from the store.
💭 FAQs
Yes! You can prepare the filling and crust separately, then assemble and bake when ready. Or bake it fully and reheat before serving.
You can use puff pastry, mashed potatoes, or even biscuit dough as a topping for a creative twist.
Of course! Peas, green beans, or mushrooms are great additions to customize the filling.
🧂Serving Suggestions
These are my favorite dishes to serve with beef pot pie:
- Creamy Mashed Potatoes: A classic accompaniment, mashed potatoes complement the savory filling of beef pot pie. For a quick and easy preparation, consider using an Instant Pot.
- Beet Salad: A crisp beet salad with feta, walnuts and a light vinaigrette offers a refreshing balance to the hearty pot pie.
- Honey Glazed Carrots: Sweet and savory roasted carrots complement the rich flavors of the pot pie.
- Squash purée: A smooth and slightly sweet alternative to mashed potatoes.
- Pickled Vegetables: Add a tangy contrast with pickled cucumbers and tomatoes, onions, or beets.
🍽 Related Recipes
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Beef Pot Pie
Ingredients
- 2 tablespoon Vegetable Oil
- 1.5 Ibs Beef Stew Meat
- 1 teaspoon Pepper
- 1 Onion Diced
- 2 Celery Stalks Diced
- 1 Carrot Peeled And Diced
- 2 tablespoon Tomato Paste
- 2 tablespoon Garlic Minced
- 3 tablespoon Flour
- 2 Cups Beef Broth
- 1 Packet Brown Gravy
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon Sugar
- 1 Cup Peas
- 1 Egg
- 19 Inch Pie Crust
Instructions
- Preheat the oven to 350°F. Heat oil in a Dutch oven over medium-high heat. Brown stew beef, seasoning with pepper. Cook for 5-8 minutes. Add onions, celery, and carrots, and cook for another 5 minutes.
- Stir in garlic, tomato paste, and flour. Add beef broth, gravy packet, Worcestershire sauce, soy sauce, and sugar. Stir, cover, and bake in the oven for 1 hour 20-30 minutes, until beef is tender.
- After removing from the oven, let it sit for 5-10 minutes. Stir in peas. Turn oven to 400°F. Place beef mixture in a 9-inch pie pan. Brush egg wash on the crust edges and rim.
- Place pie crust on top, fold edges, and cut a small hole in the center. Make slits around the hole.
- Brush the entire crust with egg wash, season with pepper, and optionally sprinkle parsley. Bake for 20-30 minutes until golden. Cool for 15 minutes, then serve and enjoy!
Notes
Nutrition
We love this Beef Pot Pie recipe and it's my dad's favorite. He used to make this recipe when we were kids and now I've passed it on to my daughter too!