Beef Pot Pie

Name: Beef Pot Pie Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 9-inch refrigerated pie crust (store-bought or homemade); 2 tbsp olive oil; 1½ lbs. chuck steak (cubed); 1 tsp kosher salt; ½ tsp ground black pepper; 1 cup diced onion; 1 cup cubed potato; 2 tbsp tomato paste; 2 tsp minced garlic; 1 tsp dried thyme; ½ cup dry red wine (like Merlot, Pinot Noir, or Cabernet Sauvignon, or use cooking wine, more beef broth, or water); ¼ cup all-purpose flour; 2 cups frozen peas and carrots (or use a mixture of your favorite fresh or frozen vegetables); 1 cup low-sodium beef broth; 1 tbsp Worcestershire sauce; 2 tbsp milk (optional)

By Becky Hardin

Updated Nov 20, 2025

4.59

Read 2 Reviews

Prep 5

Cook 1

Servings 6 people

By Becky Hardin

Updated Nov 20, 2025

Jump to Recipe

This beef pot pie is the recipe that keeps on giving! I cooked tender cubes of beef and veggies in a flavor-packed red wine sauce and topped the whole thing with a flaky pie crust. It’s a hearty meal that makes plenty of leftovers and freezes well, too. I love to make a double batch and freeze one for later—I always thank myself when I do!

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5-Star Review

“Good stuff!” -Sue

Go-To Comfort Meal for Chilly Days

When I’m feeling the winter blues, nothing cures it better than finding this beef pot pie wrapped up in the freezer and ready for dinner. It’s the perfect meal for when the kids bring home the flu—hearty, rich, and belly-warming! It’s full of healthy veggies, lean protein, and just enough carbs to give me the extra boost I need to get through the day.

Tips for Beginners

Sear the beef. No need to cook it all the way through. It will finish cooking in the oven.
Use ground beef instead. Just drain any excess fat before adding the potatoes.
Make individual pot pies. Use ramekins instead of a pie plate. Cut circles of crust to fit your vessels, and fill with an appropriate amount of filling. Bake for 10-15 minutes, or until 165°F internally.

How to Make Beef Pot Pie Step by Step

Gather your ingredients. Remove a 9-inch pie crust from the refrigerator and let it come to room temperature while you prepare the meat filling.

Seared cubed steak and potatoes with onion and garlic in a pan with a wooden spoon.

Sear the meat and soften the potatoes: Preheat the oven to 450°F. Pour 2 tbsp of olive oil into a 12-inch oven-safe, cast-iron skillet and set the heat to medium-high. Add 1½ pounds of cubed chuck steak, season it with 1 tsp of salt and ½ tsp of pepper, and cook for 3-4 minutes until the meat begins to brown.

Stir in 1 cup of cubed potatoes and cook for another 2-3 minutes. Then, stir in 1 cup of diced onion and sauté for 1-2 minutes or until slightly fragrant, the beef is browned on all sides, and the vegetables begin to soften.

Adding the seasoning to the cubed beef, potatoes, and onions in a pan with a wooden spoon.

Season the meat and potatoes: Mix in 2 tbsp of tomato paste, 2 tsp of minced garlic, and 1 tsp of dried thyme, sautéing for 30 seconds so that it all gets combined.

Deglazing a pan of seared cubed steak and potatoes with red wine.

Deglaze the pan: Lower the heat to medium and add ½ cup of dry red wine to deglaze the pan. Cook until the liquid is reduced by half, stirring frequently, for about 4 minutes. Stir in ¼ cup of all-purpose flour and cook for 1-2 minutes until the mixture thickens slightly.

Beef pot pie filling in a pan with a wooden spoon.

Add the remaining ingredients: Stir in 2 cups of frozen peas and carrots, 1 cup of low-sodium beef broth, and 1 tbsp of Worcestershire sauce. Let the mixture simmer, stirring it until combined and thick. Taste and adjust the seasonings if desired. Take the pan off the heat.

Pie crust with vent slits cut in the top over a pie plate.

Bake the pie: Pour the beef and veggies into a 9- or 10-inch pie plate. Place the pie crust over the top and then press the edge against the lip of the pie plate and crimp to form a seal around the edges. Cut a few venting slices on the top of the pie crust.

If you’d like, you can brush the crust with 2 tbsp of milk for a shiny look. Place the pie plate onto a baking sheet to catch any drips, and bake for about 22-28 minutes, until the filling is bubbling and the crust has turned golden brown.

A slice of beef pot pie on a white plate with a gold spoon.

Cool and serve: Allow the pie to cool for 5-10 minutes before serving. Enjoy!

How to Store

Store leftover beef pot pie in an airtight container in the refrigerator for up to 3 days. To freeze, cool the pie to room temperature, then wrap it tightly in aluminum foil and freeze for up to 4 months. Let thaw in the refrigerator before reheating in a 350°F oven for 30-45 minutes, or until warmed through.

Serving Suggestions

I like to serve this kale salad or a bright carrot raisin salad along with this beef pot pie. For dessert, I like to have something warm and comforting like an apple crumble.

More Savory Pie Recipes to Try!

Chicken Pot Pie Casserole

Cheeseburger Hand Pies

Curry Chicken Hand Pies

Turkey Pot Pie

Filed under: Beef, Dinner Recipes, Freezer Meals, Oven Baked, Pies + Tarts

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.