Beef Pot Pie Recipe

closeup overhead view of a cut beef pot pie with the filling exposed on a wooden spoon.

4.59 from 24 votes

This Beef Pot Pie is the perfect hearty winter meal, packed with tender cubes of beef and veggies and topped with a flaky pie crust.

Prep Time5

Cook Time1

Total Time1 5

Course: Dinner

Cuisine: American

Servings: people

Author: Becky Hardin

Equipment

Cast Iron Skillet
Pie Pan
Baking Sheet

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

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 sauté for 1-2 minutes, until beef is browned on all sides and vegetables begin to soften.
2 tbsp olive oil, 1½ lbs. chuck steak, 1 tsp kosher salt, ½ tsp ground black pepper, 1 cup diced onion, 1 cup cubed potato
Stir in the tomato paste, garlic, and thyme, sautéing for 30 seconds.
2 tbsp tomato paste, 2 tsp minced garlic, 1 tsp 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 tbsp 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 tbsp 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.

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