Are you ready to make an easy beef pot pie that’s customizable for what you have on hand? This comfort food recipe uses stew meat, chuck roast, or round roast (save the ground beef for this easy meatloaf recipe!). It’s a perfect balance of hearty veggies and homemade gravy, all topped with a homemade flaky crust.
Why I Love This Recipe
Who doesn’t love pie? While we showcase our favorite pumpkin pie or homemade apple pie as one of our Thanksgiving traditions, savory pies like potato peel pie, pot roast cottage pie, and chicken pot pie are highlighted as part of our regular winter rotation.
Warming, nourishing, and traditional, a beef pot pie tastes like the comfort of home. So many of the ingredients for this recipe can be found in your freezer or on your pantry shelves, it’s an ideal meal to add to the cold-weather meal plan.
Feel free to make substitutions to match what you have on hand!
Beef Pot Pie Ingredient Substitutions and Variations
Don’t have the right cut of meat, combination of spices or don’t prefer certain types of vegetables? No problem! Beef pot pie can be customized to fit your liking, what you have on hand, or simply switched up to keep the dish from getting boring.
- Meat – Although this recipe is for beef pot pie, you can experiment with other cuts of meat, such as lamb, wild game or even poultry. If using poultry, substitute a cream-based gravy for the tomato-based version in beef pot pie recipes, or just follow our chicken pot pie recipe.
- Vegetables – Use any combination of vegetables you prefer. Turnips, parsnips, beets, winter squash, celery, green beans, peas or corn are all great options to use in place of the typical onions, carrots, and potatoes.
- Herbs – Every family has their favorite flavor combos. Don’t hesitate to season to your liking. We’re using dried thyme, but dried rosemary, sage, or even tossing in a bay leaf while the pie filling cooks will add great depth of flavor.
- Optional Ingredients – Add some unexpected ingredients, like sliced mushrooms or red wine, to the filling.
Make-Ahead and Storage Tips
Beef pot pie can be made a day in advance for a quick weeknight meal. Just follow steps 1-6, and refrigerate the filling overnight. When you are ready to bake the pot pie, resume steps 7-8 to have dinner ready in just 30 minutes!
If you have leftovers, allow the beef pot pie to cool and store it in an airtight container. Use one of the methods below to enjoy every last bite.
| Storage Method | Shelf Life | Reheating Instructions |
| Refrigerator | Up to 1 day | Reheat in the oven at 350°F for 20-25 minutes |
| Freezer | Up to 3 months | Reheat in the oven at 350°F for 30-35 minutes |
The Homestead Kitchen
This recipe for beef pot pie was featured in issue No.28 of the Homestead Kitchen magazine. If you desire a life of self-reliance but find yourself scrolling through social media, watching the lives of others who are fulfilling YOUR dream, then this magazine was designed just for you.
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How to Make Beef Pot Pie
Supplies Needed
- Paper Towels – Paper towels work best to pat the meat dry.
- Measuring Cups and Spoons – Standard measuring cups and spoons will help create the perfect balance of flavors in your beef pot pie.
- Dutch Oven – I love my enameled cast iron Dutch oven, but you can use whatever oven-safe pot you have on hand.
- Slotted Spoon – If you don’t have a slotted spoon, you can use tongs to transfer the meat from your Dutch oven.
- Pie Plate – A standard pie plate or equivalent-sized casserole dish works great.
- Pastry Brush – If you don’t have a pastry brush, simply crumple a coffee filter and use it to brush on your egg wash.
Ingredients Needed
- 2 lb Stew Beef, Cut Into Bite-Sized Pieces – If you don’t have stew meat on hand, a chuck roast or round roast works well. If you have canned cooked beef, that will work as well.
- 3 Tbsp Cooking Oil of Choice – Avocado, olive, or coconut oil are good choices.
- 1 Onion, Chopped Fine – You can also use 1 cup of pearl onions.
- 1 Cup Diced Carrots – Use orange or rainbow carrots for a fun pop of color.
- 1 1⁄2 Cups Diced Potatoes – Any variety of potatoes works just fine.
- 2 Tbsp Tomato Paste – We love making our own tomato paste using freeze dried tomatoes.
- 4 Garlic Cloves, Minced – Garlic really enhances savory dishes. If you love garlic like we do, feel free to increase the amount of garlic used.
- 1⁄4 Cup Flour – All-purpose flour works best.
- 2 Cups Beef Broth – Learn how to can broth here so you always have some on hand.
- 1 Tbsp Tamari Sauce – You can also use soy sauce.
- 1 Tbsp Worcestershire Sauce – We may not be able to pronounce it, but the flavor it adds complements beef well.
- 1 Dried Thyme – I love having my own dried culinary herbs or freeze dried herbs on hand for cooking. Learn how to grow and preserve thyme here.
- 1 Large Egg, Lightly Beaten – Always use best practices when handling farm-fresh eggs.
- Salt and Pepper To Taste – We love using Redmond Real Salt. (Using that link for Redmond Salt will automatically give you 15% off your order!)
- 1 9” Pie Dough – Homemade pie crusts are delicious, affordable, and much easier to make than you might think!
- Optional Ingredients – 1 cup diced mushrooms and 1⁄2 cup red wine.
Step-by-Step Directions
- Preheat oven to 350°F.
- Pat stew beef dry with paper towels and season with salt and pepper. Heat one tablespoon cooking oil in a Dutch oven or similar oven-safe pan over medium-high heat. Add the beef in batches and brown on all sides, removing with a slotted spoon to a plate when browned.
- Add the remaining two tablespoons of oil to the pot and reduce heat to medium. Add onions, carrots, potatoes, and mushrooms if using, and cook until beginning to soften, about 5 minutes.
- Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
- Add flour and stir to coat the vegetables. Cook for one minute to remove the raw flour taste.
- Stir in peas, broth, tamari sauce, Worcestershire sauce, and wine if using.
- Return the beef to the pot and bring to a simmer. Cover the pot and transfer it to the oven. Cook until the meat is tender, about one hour.
- Remove the beef mixture from the oven, and increase oven temperature to 400°. Transfer the beef and vegetables to a deep-dish pie plate or small casserole dish. Allow filling to cool for 30 minutes (this prevents a soggy crust). Season with thyme, salt, and pepper to taste.
- Brush the edge of the pie plate or casserole dish with beaten egg. Top the filling with pie dough. Using your fingers or the back of a spoon, crimp the overhanging dough around the edge of the pie.
- Cut four to six 1-inch slits in the top around the center of the pie crust, midway between the center and the edge of the pie. Brush dough with remaining beaten egg.
- Place the pie on a rimmed baking sheet and bake in the preheated oven until the crust is golden brown, about 30 minutes. Transfer the pie to a cooling rack and allow it to cool for 20 minutes. Serve warm.
Did you try this beef pot pie recipe? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
FAQ’s
Pot pie gravy is made from beef broth or stock. It’s thickened with a roux or cornstarch. This creates a rich, flavorful gravy that goes well with the beef and vegetables.
This recipe doesn’t call for a bottom crust; however, if you’d like to add one, then prebaking the bottom crust is a good idea. It prevents the crust from becoming soggy. This way, you get a flaky, crisp bottom crust that holds up well to the filling.
To make the best beef pot pie, use chuck roast or brisket. Searing the beef adds flavor. Use a mix of vegetables and make a rich, flavorful gravy. A homemade pie crust is also key to a delicious pot pie.
Be creative with your beef pot pie. Try using venison, lamb or a mix of meats. Experiment with different vegetables, herbs, and spices to customize the filling. You can also use a biscuit or puff pastry dough to top the pie instead of a traditional pie crust.
Common problems include a soggy crust, a dry filling, or a crust that doesn’t brown properly. To fix these, allow the filling to cool before topping with the crust, add more liquid to the filling, and seal and vent the pie crust properly. Adjusting the baking temperature and time can also help.
You can make beef pot pie ahead and store it for later. Prepare the filling and crust separately and assemble just before baking. You can freeze a fully baked pie for up to 3 months. Reheat in the oven until the crust is golden and the filling is hot and bubbly.
Other Posts You May Enjoy
- Traditional Potato Peel Pie Recipe
- Hearty Pot Roast Cottage Pie Recipe – Simple & Savory Comfort
- Freeze Dried or Frozen Chicken Pot Pie
- Homemade Pie Crust Recipe
- Hearty Ground Beef Curry With Peas & Potatoes
- Savory Beef Tongue Recipe (Fajitas de Lengua)
- Easy Meatloaf Recipe (Freezer Meal Prep)
Beef Pie Pie Recipe
Equipment
- Paper Towels
- Measuring Cups/Spoons
- Dutch Oven
- Slotted spoon
- Pie Plate
- Pastry Brush
Ingredients
- 2 pounds stew beef cut into bite-sized pieces
- 3 Tablespoons cooking oil avocado, olive or coconut
- 1 whole onion finely chopped
- 1 cup carrots diced
- 1.5 cups potatoes diced
- 2 Tablespoons tomato paste
- 4 cloves garlic minced
- 1/4 cup flour all-purpose works best
- 2 cups beef broth chicken or vegetable broth will work, too
- 1 Tablespoon Tamari sauce
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 large egg lightly beaten
- salt and pepper to taste
- 1 9-inch pie dough grab my homemade pie crust recipe here
- 1 cup mushrooms diced (optional)
- 1/2 cup red wine (optional)
Instructions
- Preheat oven to 350°F.
- Pat stew beef dry with paper towels and season with salt and pepper. Heat one tablespoon cooking oil in a Dutch oven or similar oven-safe pan over medium-high heat. Brown beef in batches, removing with a slotted spoon to a plate when browned.
- Add the remaining two tablespoons of oil to the pot and reduce heat to medium. Add onions, carrots, potatoes, and mushrooms if using, and cook until beginning to soften, about 5 minutes.
- Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
- Add flour and stir to coat the vegetables. Cook for one minute to remove the raw flour taste.
- Stir in peas, broth, tamari sauce, Worcestershire sauce, and wine if using.
- Return the beef to the pot and bring to a simmer. Cover the pot and transfer it to the oven. Cook until the meat is tender, about 1 hour.
- Remove the beef mixture from the oven, and increase oven temperature to 400°. Transfer the beef and vegetables to a deep-dish pie plate or small casserole dish. Allow filling to cool for 30 minutes (this prevents a soggy crust). Season with thyme, salt, and pepper to taste.
- Brush the edge of the pie plate or casserole dish with beaten egg. Top the filling with pie dough. Using your fingers or the back of a spoon, crimp the overhanging dough around the edge of the pie.
- Cut four to six 1-inch slits in the top around the center of the pie crust, midway between the center and the edge of the pie. Brush dough with remaining beaten egg.
- Place the pie on a rimmed baking sheet and bake in the preheated oven until the crust is golden brown, about 30 minutes. Transfer the pie to a cooling rack and allow it to cool for 20 minutes. Serve warm.
Notes
- Meat – Although this recipe is for beef pot pie, you can experiment with other cuts of meat, such as lamb, wild game or even poultry. If using poultry, substitute a cream-based gravy for the tomato-based version in beef pot pie recipes, or just follow our chicken pot pie recipe.
- Vegetables – Use any combination of vegetables you prefer. Turnips, parsnips, beets, winter squash, celery, green beans, peas or corn are all great options to use in place of the typical onions, carrots, and potatoes.
- Herbs – Every family has their favorite flavor combos. Don’t hesitate to season to your liking.
- Optional Ingredients – Add some unexpected ingredients, like sliced mushrooms or red wine, to the filling.
