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Beef Pot Pie

Beef Pot Pie
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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.

Find it online: https://svetb.com/beef-pot-pie/