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Beef Pot Pie

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A hearty and comforting beef pot pie featuring tender chunks of beef, vegetables, and a rich gravy, all encased in a flaky pie crust.

Ingredients

Scale
  • 2 pounds boneless beef chuck-eye roast, trimmed and cut into ¾ inch pieces
  • Salt and pepper to taste
  • 3 tablespoons olive oil or avocado oil, divided
  • 4 ounces mushrooms, trimmed and quartered
  • 1 onion, finely chopped
  • 3 carrots, peeled and cut into ½ inch pieces
  • 2 tablespoons tomato paste
  • 4 garlic cloves, minced
  • ½ cup dry red wine or water
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 ½ teaspoons chopped fresh thyme, divided
  • 1 large egg, lightly beaten
  • 1 9-inch store-bought pie dough round or homemade pie crust

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Season beef pieces with salt and pepper.
  3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown beef in batches until well browned; remove and set aside.
  4. Add remaining oil to skillet. Sauté mushrooms, onion, and carrots until softened.
  5. Stir in tomato paste and garlic; cook for 1 minute.
  6. Pour in red wine (or water) to deglaze the pan, scraping up browned bits.
  7. Sprinkle flour over vegetables and stir to coat; cook 1-2 minutes to remove raw flour taste.
  8. Gradually stir in beef broth, soy sauce, Worcestershire sauce, and bay leaf. Bring to a simmer and cook until thickened.
  9. Return beef to skillet along with frozen peas and half the thyme. Simmer for 5 minutes. Remove bay leaf and adjust seasoning.
  10. Roll out pie dough and line a 9-inch pie dish. Pour beef filling into crust.
  11. Cover with second pie crust, seal edges, and cut slits on top for steam to escape.
  12. Brush top crust with beaten egg.
  13. Bake for 25-30 minutes or until crust is golden brown and filling is bubbly.
  14. Let cool for 5 minutes before serving.

Notes

For best flavor, use a good quality beef chuck roast and fresh thyme. You can substitute sirloin steak if preferred. The pie crust can be homemade or store-bought for convenience. Letting the pie rest before serving helps the filling set.

Nutrition

Find it online: https://www.rapidrecipes.blog/beef-pot-pie-recipe/