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A homemade beef pot pie with a slice served up on a plate.

Beef Pie Pie Recipe

This beef pot pie 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 flaky homemade pie crust.
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 37 minutes
Cooling Time: 1 hour
Total Time: 2 hours 52 minutes
Servings: 8 servings
Calories: 408kcal
Author: Carolyn Thomas

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
  • ¼ 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)
  • ½ 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. (This step can be skipped if you are using pre-cooked leftovers.)
  • 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

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.
  • Optional Ingredients – Add some unexpected ingredients, like sliced mushrooms or red wine, to the filling.

Nutrition

Calories: 408kcal | Carbohydrates: 26g | Protein: 30g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 598mg | Potassium: 800mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2776IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 4mg
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