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!
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.
What’s in This Beef Pot Pie Recipe?
- Pie Crust: I used store-bought to save time, but homemade also works well.
- Steak: I used beef chuck steak, but you could substitute it with sirloin steak or even ground beef!
- Onion + Garlic: Create a savory base of flavor.
- Potato: Helps bulk up the filling and adds a creamy element.
- Tomato Paste: Adds a touch of tomato flavor that boosts the umami of the filling.
- Thyme: Dried thyme adds a light herbal flavor to the filling.
- Red Wine: I recommend a dry red wine, like Merlot, Pinot Noir, or Cabernet Sauvignon. You can also use red cooking wine or more beef broth or water.
- Flour: A little bit of all-purpose flour helps to thicken up the filling.
- Frozen Peas + Carrots: A classic choice to bulk up the filling with minimal prep. Feel free to use a mixture of your favorite fresh or frozen vegetables.
- Broth: Low-sodium beef broth adds a savory and umami flavor to the filling.
- Worcestershire Sauce: Enhances the umami flavor and adds a touch of tanginess.
Tips for Success
- Just sear the beef; no need to cook it all the way through. It will finish cooking in the oven.
- This recipe also works well with ground beef. Just drain any excess fat before adding the potatoes.
- To make individual pot pies, use ramekins. Cut out 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 Store and Reheat
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.
Beef Pot Pie Recipe
Equipment
- Cast Iron Skillet
- Pie Pan
- Baking Sheet
Ingredients
- 1 9-inch refrigerated pie crust store-bought or homemade
- 2 tablespoons olive oil
- 1½ pounds chuck steak cubed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup diced onion
- 1 cup cubed potato
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- ½ cup dry red wine
- ¼ cup all-purpose flour
- 2 cups frozen peas and carrots
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons milk optional
Instructions
- Preheat the oven to 450°F. Remove the pie crust from the refrigerator and let it warm while you prep the filling.1 9-inch refrigerated pie crust
- Add the olive oil to a 12-inch oven-safe cast iron skillet set over medium-high heat. Add the beef, season with salt and pepper, and cook for 3-4 minutes until it begins to brown. Add the potatoes and cook for another 2-3 minutes. Add the onion and saute for 1-2 minutes, until beef is browned on all sides and vegetables begin to soften.2 tablespoons olive oil, 1½ pounds chuck steak, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup diced onion, 1 cup cubed potato
- Stir in the tomato paste, garlic, and thyme, sautéing for 30 seconds.2 tablespoons tomato paste, 2 teaspoons minced garlic, 1 teaspoon dried thyme
- Reduce the heat to medium. Add the wine, deglaze the pan, then cook until the liquid reduces by half, stirring frequently, about 4 minutes. Stir in the flour and cook for 1-2 minutes until pasty.½ cup dry red wine, ¼ cup all-purpose flour
- Add the frozen peas and carrots, broth, and Worcestershire sauce, simmering and stirring until combined and thick. Taste and adjust seasonings if desired, then remove the skillet from the heat.2 cups frozen peas and carrots, 1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce
- Pour the contents of the skillet into a 9- or 10-inch pie plate. Place the pie crust over the top of the filling, then press the edge against the lip of, crimping to form a seal around the edges. Cut a few venting slices on the top of the pie crust. Optionally, you can brush the crust with milk for a shiny look.2 tablespoons milk
- Place the pie pan on a baking sheet (to catch any drips) and bake for 22-28 minutes, until the filling is bubbly and the crust is golden brown. Allow the pot pie to cool for 5-10 minutes before serving.
Becky’s Tips
- You can make and refrigerate beef pot pie filling up to 2 days ahead or freeze it for up to 3 months. Assemble and bake the pie in the crust the day of. Let frozen filling thaw overnight in the refrigerator before baking.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beef Pot Pie Step by Step
Sear the Meat and Potatoes: Preheat the oven to 450°F. Remove a 9-inch pie crust from the refrigerator and let it warm while you prep the filling. Pour 2 tablespoons of olive oil into a 12-inch oven-safe cast iron skillet set over medium-high heat. Add 1½ pounds of cubed chuck steak, season with 1 teaspoon of salt and ½ teaspoon of pepper, and cook for 3-4 minutes until it begins to brown. Add 1 cup of cubed potatoes and cook for another 2-3 minutes. Then, add 1 cup of diced onion and saute for 1-2 minutes, until beef is browned on all sides and vegetables begin to soften.
Season the Meat and Potatoes: Stir in 2 tablespoons of tomato paste, 2 teaspoons of minced garlic, and 1 teaspoon of dried thyme, sautéing for 30 seconds.
Deglaze the Pan: Reduce the heat to medium. Add ½ cup of dry red wine, deglaze the pan, then cook until the liquid reduces by half, stirring frequently, about 4 minutes. Stir in ¼ cup of all-purpose flour and cook for 1-2 minutes until pasty.
Thicken the Sauce: Add 2 cups of frozen peas and carrots, 1 cup of low-sodium beef broth, and 1 tablespoon of Worcestershire sauce, simmering and stirring until combined and thick. Taste and adjust seasonings if desired, then remove the skillet from the heat.
Bake the Pie: Pour the contents of the skillet into a 9- or 10-inch pie plate. Place the pie crust over the top of the filling, then press the edge against the lip of, crimping to form a seal around the edges. Cut a few venting slices on the top of the pie crust. Optionally, you can brush the crust with 2 tablespoons of milk for a shiny look. Place the pie pan on a baking sheet (to catch any drips) and bake for 22-28 minutes, until the filling is bubbly and the crust is golden brown. Allow the pot pie to cool for 5-10 minutes before serving.
This dish definitely needed more than 28 minutes, potatoes were not nearly done. I cooked for 45 minutes and it was perfect.
Good stuff!!