Beef Pot Pie

This beef pot pie is the epitome of rich, hearty comfort food! It’s the beefy kinda comfort food that my hubby asks for most often! He calls it “Man Pleasin’ Food!” Lol. I call it good old-fashioned deliciousness.

This pie reminds me of the type of savory pies my grandma and aunts used to make and serve at Sunday suppers.

Beef Pot Pie

I can’t tell how wonderful the filling of this pie is. It’s like the perfectly flavored beef stew only, slightly richer. The chunks of cooked beef are fork tender and literally melt in your mouth. I love the blend of veggies. Mushrooms, onions, carrots, and peas. They seem to compliment the beef perfectly. Top all of that with a buttery flakey crust and you have pot pie heaven!

This pot pie takes a bit of time to prepare. It’s not likely something I plan on whipping up on a hectic midweek night. If you’re looking for quick, easy pot pies, try my Bisquick chicken pot pie or my impossible cheeseburger pie.

Much of the required time for making this pie is hands-off. Like simmering the beef until it’s tender, about 1 1/4 – 1 1/2 hour. After the pie is assembled it bakes for 30 minutes and cools for 20. So, all the steps add up, but this is worth every minute of time you put into it! My suggestion to you is to make 2 pies at the same time!

Try something completely different and new with my spaghetti pie or tamale pie next!!!

Let’s make this beef pot pie with pie crust!!!

Beef Pot Pie Video Tutorial

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Important Ingredient Notes, Tips + Tricks

• Beef Chuck Eye Roast: This is a large primal roast that comes from the shoulder. It’s known for its rich and beefy flavor, has less intramuscular fat and connective tissue to trim away, so it’s easier to prep and is ideal for it’s ideal for slow roasting.
• Cremini Mushrooms: Cremini mushrooms are a brown version of the common white mushroom. They have an earthy flavor and a meaty texture. I love the added richness this variety brings to this dish. It complements the meat so well and adds a lovely layer of flavor!
• Red Wine: I only add a red wine I would drink. I never use “cooking wine” If you do not drink or cook with alcohol, please feel free to substitute it with beef broth.
• Better Than Bouillon: is one of my secret weapons in the kitchen. It’s a yummy paste full of concentrated flavor that takes the place of those salty bouillon cubes. Trust me on this one. Besides, it’s easier to measure.

What is the difference between a meat pie and a pot pie?

In a meat pie, the pie is fully enclosed, with a top and bottom crust or a folded-over pastry, and the filling is thick, never soupy.

With a pot pie, there is generally just a pastry topping and the filling below the topping is contained in a pie plate or other baking vessel. Because of this, the filling can be thinner and have more liquid than a meat pie. But remember, both are equally delicious!

Reheat/Storing/Freezing Tips, Serving Recommendations

• How Long Can You Keep This In The Fridge? Meat pies can be stored in the fridge for 3-5 days. Just cover it with aluminum foil and tightly seal it with cling wrap.
• Can You Freeze This? Yes, store this old fashioned beef pot pie recipe like how you store it in the fridge. If properly stored, this pie can be stored in the freezer for 1-2 months.
• Make-Ahead Tips: You can make the filling ahead of time. Let it cool and store it in the fridge for 3-4 days. Then proceed to step 9.

Step By Step How To Make Beef Pot Pie

1. Place cubes in a bowl and generously season cubes with salt and pepper.
2. Brown half the beef in batches in vegetable oil, make sure not to overcrowd the pan. Transfer browned meat to the bowl with the raw cubes.
3. Stir in mushrooms, onion, and carrots, and saute until vegetables are softened for about 5 minutes. Scrape up any browned bits. Add tomato paste and garlic. Cook and stir constantly, until fragrant.
4. Pour in the wine and continue to cook until liquid is evaporated for about 2 minutes.
5. Sprinkle flour over vegetables are stir to coat.
6. Add broth, Better Than Bouillon and water, soy sauce, Worcestershire, bay leaf, and sugar until combined.
7. Add browned and raw beef and bring to simmer. Cover and place in the oven. Cook until beef is tender, about 1 1/4 – 1 1/2 hours.
8. Stir in peas and 1 teaspoon chopped thyme.
9. Brush the rim of the pie plate and the interior lip of the pie plate with egg.
10. Place pie crust over filling so dough overhangs edges of pie plate slightly. Fold overhanging pie dough inward so folded edge is flush with the inner edge of the pie plate. Crimp dough evenly around the edge of the pie using your fingers.
11. Make a 1/2-inch hole in the center of the pie. Cut six 1/2-inch slits around the hole, halfway between the center and edge of the pie. Brush the crust with the remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme.
12. Place pie on a rimmed baking sheet and bake until crust is golden brown, about 30 minutes.

More Chuck Roast Recipes

• Mississippi Pot Roast
• Slow Cooker Beef Stew
• Beef Noodle Soup
• Steak Chili
• Beef and Noodles

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Beef Pot Pie

Chunks of cooked beef are fork tender and literally melt in your mouth, top all of that with a buttery flakey crust and you have beef pot pie heaven!

Prep Time1 hour hr 20 minutes mins

Cook Time2 hours hrs 45 minutes mins

Total Time4 hours hrs 5 minutes mins

Servings: 6 servings

Author: Kathleen

Ingredients

• ▢ 2 1/2 pounds boneless beef chuck eye roast, trimmed and cut into 3/4 inch cubes
• ▢ salt
• ▢ black pepper
• ▢ 3-4 tablespoons vegetable oil
• ▢ 4 ounces cremini mushrooms, trimmed and quartered
• ▢ 1 onion chopped
• ▢ 2 carrots peeled and cut into 1/2-inch pieces
• ▢ 2 tablespoons tomato paste
• ▢ 1 tablespoon garlic minced
• ▢ 1/2 cup red wine
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 1/2 cups beef broth
• ▢ 1 heaping tablespoon beef flavor Better Than Bouillon, dissolve in 1/4 cup boiling water
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon Worcestershire
• ▢ 1/2 teaspoon sugar
• ▢ 1 bay leaf
• ▢ 1 cup frozen petite peas
• ▢ 2 teaspoons fresh thyme, chopped
• ▢ 1 large egg
• ▢ 1 9 inch store-bought flat crust

US Customary - Metric

Instructions

• Adjust oven rack to lower third position. Preheat oven to 350 degrees.
• Pat beef cubes (2 1/2 pounds) dry of any excess moisture with paper towels. Place cubes in a bowl and generously season cubes with salt and pepper.
• Heat 2 tablespoons of vegetable oil in a Dutch oven, over medium-high heat, just until smoking. Brown half the beef in batches, make sure not to overcrowd the pan. Transfer browned meat to the bowl with the raw cubes.
• Add remaining 2 tablespoons oil to the Dutch oven and reduce heat to medium. Stir in mushrooms (4 ounces), onion (1), and carrots (2), and saute until vegetables are softened for about 5 minutes. Be sure to stir the bottom of the pan to scrape up any browned bits. Add tomato paste (2 tablespoons) and garlic (1 tablespoon) and cook, stirring constantly, until fragrant, about 30 seconds.
• Pour in the wine (1/2 cup) and continue to cook until liquid is evaporated for about 2 minutes. Sprinkle flour (3 tablespoons) over vegetables are stirred to coat. Cook for 1 minute, stirring constantly.
• Add broth (1 1/2 cups), Better Than Bouillon and water (1 heaping tablespoon dissolved in 1/4 cup boiling water), soy sauce (1 tablespoon), Worcestershire (1 tablespoon), bay leaf (1), and sugar (1/4 teaspoon) until combined. Add browned and raw beef and bring to simmer. Cover and place in the oven. Cook until beef is tender, about 1 1/4 - 1 1/2 hours.
• Take filling out of the oven and increase oven temperature to 400 degrees. Discard bay leaf. Stir in peas (1 cup) and 1 teaspoon chopped thyme. Taste filling and adjust salt and pepper if needed. Let filling cool, uncovered, for 30 minutes, then pour the filling into 9-inch deep-dish pie plate.
• Brush the rim of the pie plate and the interior lip of the pie plate with egg (1). Place pie crust over filling so dough overhangs edges of pie plate slightly. Fold overhanging pie dough inward so folded edge is flush with the inner edge of the pie plate. Crimp dough evenly around the edge of the pie using your fingers.
• Make a 1/2-inch hole in the center of the pie. Cut six 1/2-inch slits around the hole, halfway between the center and edge of the pie. Brush the crust with the remaining egg, then season with salt, pepper, and remaining 1/2 teaspoon chopped thyme.
• Place pie on a rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.

Fans Also Made:

• 
  Alton Brown Shepherd's Pie
• 
  Chicken Pot Pie With Biscuits
• 
  Frito Pie
• 
  KFC Chicken Pot Pie

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Notes

1. Beef Chuck Eye Roast: This is a large primal roast that comes from the shoulder. It's known for its rich and beefy flavor, has less intramuscular fat and connective tissue to trim away, so it’s easier to prep and is ideal for it's ideal for slow roasting.
2. Cremini Mushrooms: Cremini mushrooms are a brown version of the common white mushroom. They have an earthy flavor and a meaty texture. I love the added richness this variety brings to this dish. It complements the meat so well and adds a lovely layer of flavor!
3. Red Wine: I only add a red wine I would drink. I never use "cooking wine" If you do not drink or cook with alcohol, please feel free to substitute it with beef broth.
4. Better Than Bouillon: is one of my secret weapons in the kitchen. It’s a yummy paste full of concentrated flavor that takes the place of those salty bouillon cubes. Trust me on this one. Besides, it’s easier to measure.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 30g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 161mg | Sodium: 824mg | Potassium: 1062mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3769IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 6mg

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Source: Slightly adapted from Cook’s Country

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