Beef Pot Pie

This hearty beef pot pie is the ultimate comfort food—tender chunks of slow-braised sirloin, earthy vegetables, and a rich, savory sauce all encased in a golden, flaky homemade crust. It’s a rustic, satisfying dish perfect for cozy family dinners, special occasions, or any time you crave a warm, savory pie from scratch.

Why You’ll Love This Recipe

This beef pot pie brings everything you want in a classic, home-cooked meal. The beef is slow-cooked to tenderness, the filling is deeply flavorful, and the crust is perfectly buttery and crisp. The balance of veggies, herbs, and savory broth creates a rich depth of flavor, and the made-from-scratch crust is surprisingly simple. It’s a rewarding recipe that tastes even better than it looks—and it looks incredible coming out of the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pie crust:

• 2½ cups all-purpose flour

• 1 pinch salt

• 1 cup butter, chopped into chunks

• ¼ cup ice water

• 1 egg, for brushing

For the filling:

• 1 tablespoon olive oil

• 1 pound sirloin steak, cut into 1-inch cubes

• Salt and freshly ground black pepper, to taste

• 1 yellow onion, chopped

• 3 carrots, chopped

• 2 celery ribs, chopped

• 4 ounces mushrooms, roughly chopped

• 1 tablespoon tomato paste

• 14 ounces canned beef broth

• 1½ cups frozen peas

• 3 tablespoons cornstarch

• 1 tablespoon Worcestershire sauce

• 1½ teaspoons dried thyme

Directions

Prepare the Pie Crust

1. In a food processor, pulse the flour and salt together.

2. Add chopped butter and pulse until the mixture resembles coarse crumbs.

3. With the motor running, slowly pour in ice water until the dough just comes together. Add more water if necessary.

4. Divide the dough into two equal portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Filling

1. Preheat oven to 350°F (177°C).

2. Pat beef dry and season with salt and pepper.

3. Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned. Remove and set aside.

4. In the same pot, sauté onion, carrots, and celery for about 5 minutes.

5. Add mushrooms and cook until just tender. Stir in tomato paste and cook for 30 seconds.

6. Pour in ½ cup of the beef broth to deglaze the pan. Simmer for 2 minutes.

7. In a bowl, whisk the remaining broth with cornstarch until smooth. Add this to the pot with Worcestershire sauce and thyme.

8. Return beef to the pot, cover with a lid, and bake for 1½ hours until the beef is fork-tender.

9. Remove from oven and stir in peas. Let the mixture cool to room temperature.

Assemble the Pie

1. Roll out one dough disk on a lightly floured surface and place in a greased pie dish.

2. Spoon in the cooled beef mixture.

3. Roll out the second dough disk and lay it over the filling. Trim excess dough and crimp the edges to seal. Cut slits in the top crust to release steam.

4. Whisk the egg and brush it over the top crust.

5. Bake at 350°F for 25–30 minutes, until the crust is golden brown.

6. Let cool for 10 minutes before slicing and serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 20 minutes
Cook time: 2 hours 10 minutes
Cooling time: 30 minutes
Total time: 3 hours

Variations

• Use store-bought crust: Save time by using a high-quality store-bought pie crust.

• Change the meat: Substitute sirloin with chuck roast or leftover roast beef.

• Add more veggies: Incorporate potatoes, parsnips, or green beans for added variety.

• Spice it up: Add a pinch of crushed red pepper flakes for depth.

• Shredded beef texture: Shred some or all of the beef after braising for a stew-like consistency.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Wrap the baked or unbaked pot pie tightly in foil and freeze for up to 3 months.

• Reheating: Reheat slices in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes. If frozen, bake covered at 375°F for 30–40 minutes, uncover, then bake another 10–15 minutes to crisp the crust.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the fridge until ready to assemble the pie.

Can I freeze beef pot pie before baking?

Yes, assemble the pie and freeze it unbaked. Bake straight from frozen, adding extra time in the oven.

What cut of beef works best?

Sirloin is tender and flavorful, but chuck roast or stew meat also works well for slow-cooked tenderness.

Can I use puff pastry instead of pie crust?

Absolutely—puff pastry offers a light and flaky alternative. Bake as directed.

Do I have to bake the beef in the oven?

No, you can cook the beef filling on the stovetop by simmering it covered for about 2 hours.

How do I prevent a soggy bottom crust?

Make sure your filling is cooled before adding it to the crust, and use a metal or ceramic pie plate for even baking.

Can I make this recipe in a cast iron skillet?

Yes, you can assemble and bake the pot pie directly in a cast iron skillet for a rustic presentation.

What herbs pair well with beef pot pie?

In addition to thyme, rosemary, bay leaves, and parsley all work beautifully.

What sides go well with beef pot pie?

Serve with a green salad, roasted vegetables, or steamed green beans for a complete meal.

Can I make mini pot pies with this recipe?

Yes, divide the crust and filling into ramekins or a muffin tin for individual servings.

Conclusion

Beef pot pie is the kind of meal that brings comfort and satisfaction in every bite. With tender beef, perfectly cooked vegetables, and a golden, flaky crust, it’s a hearty dish that’s worth the effort. Whether you’re making it for a Sunday dinner or preparing ahead for the week, this savory pie is a timeless favorite that everyone will love.

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