Hey, y'all! If you're craving a hearty, comforting dinner, this Easy Beef Pot Pie is just the recipe. Tender beef and vegetables are tucked beneath a flaky, golden crust for a cozy meal that's simple to make and always satisfying.

Easy Beef Pot Pie

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Every bite is filled with tender beef, hearty vegetables, and a rich, savory gravy, all baked beneath a flaky, buttery crust. It's the kind of comforting, homemade meal that's just as welcome on a chilly evening as it is for a Sunday family dinner.

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Easy Beef Pot Pie Ingredients

• 3 tbsp. vegetable oil
• 1.5 lbs. beef stew meat
• salt and pepper, to taste
• 1 onion, diced
• 2 celery stalks, diced
• 1 carrot, peeled and diced
• 2 tbsp. tomato paste
• 2 tbsp. garlic, minced
• 3 tbsp. flour
• 2 c. beef broth
• 1 packet brown gravy mix
• 1 tbsp. Worcestershire sauce
• 1 tbsp. soy sauce
• 1 tbsp. sugar
• 1 c. peas
• 1 egg
• 1 9-inch pie crust

How to Make Easy Beef Pot Pie

1. Preheat the oven to 350°F.
2. Heat the oil in a large Dutch oven over medium-high heat. Season the beef with black pepper and salt and cook for 5–8 minutes, until browned.
3. Add the onion, celery, and carrots and cook for 5 minutes. Stir in the garlic, tomato paste, and flour until the vegetables and beef are well coated.
4. Pour in the beef broth, gravy mix, Worcestershire sauce, soy sauce, and sugar. Stir well, then cover with a lid or foil.
5. Bake for 1 hour 20–30 minutes, or until the beef is fork-tender. Let the mixture rest for 5–10 minutes, then stir in the peas.
6. Increase the oven temperature to 400°F.
7. Transfer the beef mixture to a 9-inch pie plate. Brush the rim with beaten egg, then place the pie crust over the filling. Tuck the edges under, cut a small vent in the center with a few slits around it, and brush the top with the remaining egg. Sprinkle with black pepper and parsley.
8. Bake for 20–30 minutes, until the crust is golden brown. Let the pie cool for 15 minutes before serving.

Pro Tips For Making This Recipe

1. Shortcut vegetables work just fine and save prep time.
2. Let the pie rest for 15 minutes before serving so the filling can set.
3. Fresh parsley is optional but adds a nice finishing touch.
4. Store leftovers in the refrigerator for up to 3 days and reheat before serving.

Frequently Asked Questions

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Easy Beef Pot Pie

Easy Beef Pot Pie

JC Phelps

My Easy Beef Pot Pie is a hearty, comforting, family-friendly meal with tender beef, vegetables, and a flaky golden crust.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Resting Time 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 489 kcal

Ingredients

  

1x2x3x

• 3 tbsp. vegetable oil
• 1.5 lbs. beef stew meat
• 1 tsp. pepper
• 1 onion diced
• 2 celery stalks diced
• 1 carrot peeled and diced
• 2 tbsp. tomato paste
• 2 tbsp. garlic minced
• 3 tbsp. flour
• 2 c. beef broth
• 1 packet brown gravy mix
• 1 tbsp. Worcestershire sauce
• 1 tbsp. soy sauce
• 1 tbsp. sugar
• 1 c. peas
• 1 egg
• 1 9-inch pie crust

Instructions

 

• Preheat the oven to 350°F.
• Heat the oil in a large Dutch oven over medium-high heat. Season the beef with black pepper and cook for 5–8 minutes, until browned.
• Add the onion, celery, and carrots and cook for 5 minutes. Stir in the garlic, tomato paste, and flour until the vegetables and beef are well coated.
• Pour in the beef broth, gravy mix, Worcestershire sauce, soy sauce, and sugar. Stir well, then cover with a lid or foil.
• Bake for 1 hour 20–30 minutes, or until the beef is fork-tender. Let the mixture rest for 5–10 minutes, then stir in the peas.
• Increase the oven temperature to 400°F.
• Transfer the beef mixture to a 9-inch pie plate. Brush the rim with beaten egg, then place the pie crust over the filling. Tuck the edges under, cut a small vent in the center with a few slits around it, and brush the top with the remaining egg. Sprinkle with black pepper and parsley.
• Bake for 20–30 minutes, until the crust is golden brown. Let the pie cool for 15 minutes before serving.

Notes

• Let the pie rest for 15 minutes before serving so the filling can set.
• Fresh parsley is optional but adds a nice finishing touch.
• Store leftovers in the refrigerator for up to 3 days and reheat before serving.

Nutrition

Calories: 489kcalCarbohydrates: 36gProtein: 33gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 98mgSodium: 725mgPotassium: 744mgFiber: 4gSugar: 7gVitamin A: 2128IUVitamin C: 21mgCalcium: 73mgIron: 5mg

Keyword Easy Beef Pot Pie

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My best,

JC