Description
A hearty and comforting dish filled with tender beef, vegetables, and a savory gravy, all encased in a flaky, golden crust. Perfect for a cozy family dinner or a satisfying weekend meal!
Ingredients
Scale
- For the Filling:
- 1 lb beef stew meat, cut into small cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 tbsp flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- For the Crust:
- 1 package refrigerated pie crusts (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Cook the Beef:
Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside. - Sauté the Vegetables:
In the same skillet, add the onion and garlic, cooking for 2-3 minutes until softened. Add the carrots, potatoes, and peas, and cook for another 5 minutes. - Make the Gravy:
Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. - Add the Beef and Cream:
Return the beef to the skillet and stir in the heavy cream, thyme, rosemary, salt, and pepper. Simmer for another 5 minutes, until the beef is cooked through and the gravy is thick and creamy. Remove from heat and let it cool slightly. - Assemble the Pot Pie:
Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the beef mixture into the crust. Top with the second pie crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. - Bake:
Brush the top crust with the beaten egg for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. - Serve:
Let the pie cool for about 10 minutes before slicing and serving.
Notes
- You can use leftover roast beef or ground beef instead of stew meat for a quicker version.
- For extra flavor, add a splash of Worcestershire sauce or a pinch of smoked paprika to the filling.
- This recipe can be made ahead and frozen before baking. Just thaw and bake as directed when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes