Hearty beef pot pie is a wonderful comfort dish that's especially good to make once the weather begins to dip. Packed with flavorful, tender, juicy beef, savory veggies, wrapped in flaky, buttery pastry, beef pot pie always hits the spot. This rich comfort dish is easy to make and perfect for feeding a family.
That said, homemade beef pot pie is so delicious, don't be surprised if they come back for a second helping! You can even add more veggies for an ultra-hearty, wholesome dish that will satisfy your taste buds with every bite. Ready to get cooking? Here's how to make homemade beef pot pie.
Boneless chuck roast is the hands-down best cut for making beef pot pie. It's flavorful, tender, and once cooked, the beef will melt in your mouth. If you can't get a hold of chuck roast, any type of stewing beef will do.
To thicken up the filling, you can use flour, or for a gluten-free version, mix1 tablespoon of cornstarch with 1 tablespoon of water and mix it into the filling.
Add some extra veggies or toss some bacon or pancetta in for even more flavor.
If you don't want to use red wine, you can substitute grape or pomegranate juice, beef or chicken stock, or plain water.
Puff pastry can be substituted for pie dough for an even tastier beef pot pie. It's also perfect if you decide to make a beef pot pie casserole. Simply pour the beef filling into a large baking dish, then top it with puff pastry.
You can easily make mini pot pies. Just cut the pastry into individual-sized pieces and fit them into ramekins. Bake them for 15 minutes at 375F.
During winter, making beef pot pie soup is another great way to enjoy this easy recipe. Cook the beef according to the recipe – you can add extra liquid if it seems like it needs a bit more. Bake the puff pastry according to the directions on the package and serve as a side for dunking.
Wrap the pie in cling film or foil and refrigerate for up to 3 days.
Absolutely! When frozen, beef pot pie will stay good for up to 3 months. Thaw it overnight in the fridge and reheat it in the oven.
Preheat the oven to 350F.
Season the beef with salt and pepper. Heat the oil in a Dutch oven and brown half the beef over medium-high heat, working in batches, if necessary. Remove the beef with a slotted spoon and place it in a bowl with the uncooked beef. Lower the heat and add more oil if necessary.
Add in the mushrooms, onions, and carrots and cook for 5 minutes, until lightly browned. Add in the garlic and tomato paste and cook until fragrant, about 30 to 45 seconds. Pour in the wine and cook until it evaporates. Stir in the flour and cook for 1 minute.
Pour in the broth, soy sauce, Worcestershire sauce, and add in the bay leave. Stir to combine. Add the beef to the mixture and bring everything to a simmer. Cover with a lid and put the pot into the oven. Cook for about 75 minutes, or until the beef becomes tender.
Remove from oven. Turn the heat up to 400F. Take the bay leaf out of the stew. Add in thyme and peas.
Taste and adjust the seasoning if needed. Grease a pie pan with cooking spray. Transfer the stew to the pie pan.
Layer the dough over the filling, leaving some overhang.
Using a pastry brush, brush the rim of the pan with the egg wash.
Crimp the dough, then cut a few slits in the center of the pie. Brush the pie with the egg wash.
Place the pie on a baking tray and bake for 20 to 30 minutes. Remove from oven and cool slightly before serving.
Use a deep-dish 9-inch pie pan for this recipe.