Beef Pot Pie Recipe

Course: Dinner

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 528kcal

Author: Becky Hardin

This easy Beef Pot Pie recipe serve up tender, cubed beef and veggies in a flavor packed red wine sauce, topped with a flaky pie crust. Perfect for a hearty and delicious dinner!

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Equipment

Ingredients

1 9-inch refrigerated pie crust store-bought or homemade
2 tablespoons olive oil
1½ pounds chuck steak sliced into bite-sized pieces
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup onion diced
1 cup potato cut into small cubes
2 tablespoons tomato paste
2 teaspoons garlic minced
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 onion, 1 cup potato
Stir in the tomato paste, garlic, and thyme, sautéing for 30 seconds.
2 tablespoons tomato paste, 2 teaspoons 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.

Video

Notes

Use sirloin steak or ground beef in place of the chuck steak.
Use butter in place of olive oil for a richer taste.
Use shallots instead of onions for a sweeter taste.
Use an equal amount of low sodium beef broth or water in place of the red wine.
Use a mixture of your favorite fresh or frozen vegetables, such as mushrooms, pearl onions, broccoli florets, or corn.
Use canned biscuits or puff pastry as the topping for your pie instead of pie crust.
Use a Merlot, Pinot Noir, or Cabernet Sauvignon.
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.

Storage: Store beef pot pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.

Nutrition