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A slice of beef pot pie with a golden crust and hearty filling.

Beef Pot Pie

5 from 1 vote
A hearty and savory Beef Pot Pie with slow-braised beef and tender vegetables inside a golden, flaky pie crust.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Cooling Time 30 minutes
Total Time 3 hours
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 674
Ingredients Method Nutrition Notes

Ingredients
  

For the Pie Crust:
  • 2½ cups all-purpose flour for the dough base
  • 1 pinch salt to balance flavors
  • 1 cup butter cold chopped into chunks for flakiness
  • ¼ cup ice water helps bind the dough
  • 1 egg for brushing on the crust
For the Filling:
  • 1 tablespoon olive oil for sautéing
  • 1 pound sirloin steak cut into 1-inch cubes provides rich beef flavor
  • Salt and freshly ground black pepper to taste
  • 1 yellow onion chopped for flavor depth
  • 3 carrots chopped adds sweetness
  • 2 celery ribs chopped adds crunch and flavor
  • 4 ounces mushrooms roughly chopped earthy taste
  • 1 tablespoon tomato paste adds umami
  • 14 ounces beef broth adds richness to the filling
  • 1½ cups frozen peas for color and sweetness
  • 3 tablespoons cornstarch for thickening
  • 1 tablespoon Worcestershire sauce adds depth
  • 1½ teaspoons dried thyme for flavor

Method
 

  1. In a food processor, pulse together flour and salt. Add butter and mix until the texture resembles coarse meal.
  2. With the machine running, gradually add ice water and process until dough forms. If too dry, add more water.
  3. Divide dough into two disks, wrap with plastic, and chill for at least 1 hour before rolling.
  4. Preheat oven to 350°F (175°C).
  5. Pat beef cubes dry, then season with salt and pepper.
  6. Heat olive oil in a Dutch oven over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
  7. Add onion, carrots, and celery to the Dutch oven. Cook, stirring, for 5 minutes. Add mushrooms and cook until tender.
  8. Stir in tomato paste and cook for 30 seconds.
  9. Deglaze the pot with ½ cup beef broth, scraping up any browned bits. Simmer for 2 minutes.
  10. Whisk cornstarch into the remaining beef broth until smooth. Pour into the Dutch oven along with Worcestershire sauce.
  11. Stir in thyme, then add beef back into the Dutch oven. Cover and bake for 1½ hours, or until beef is tender.
  12. Remove from oven, stir in frozen peas, and allow to cool to room temperature.
  13. Roll out each dough disk on a lightly floured surface until large enough for your pie dish.
  14. Grease the pie dish and line with one dough circle, pressing it into the bottom and sides.
  15. Spoon cooled beef mixture into the pie crust. Roll out the second dough disk and place it on top. Trim excess dough and crimp edges to seal.
  16. Cut small slits in the top crust to let steam escape.
  17. Whisk the egg and brush the top crust with it. Bake pie for 25-30 minutes, or until the crust is golden.
  18. Allow the pie to cool for 10 minutes before slicing and serving.

Nutrition

Serving: 7gCalories: 674kcalCarbohydrates: 56gProtein: 28gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 155mgSodium: 520mgPotassium: 825mgFiber: 5gSugar: 6gVitamin A: 6470IUVitamin C: 20mgCalcium: 81mgIron: 5mg

Notes

This homemade Beef Pot Pie is the perfect comfort food, with tender beef and veggies in a flaky crust that’s sure to warm you up. The preparation is simple, but the result is a savory meal perfect for any cozy dinner.

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