Beef Pot Pie – Barefeet in the Kitchen

Tender, savory beef simmers with a medley of herbs and earthy veggies under a golden, flaky pie crust in this simple Beef Pot Pie.

Beef Pot Pie

Isn’t pot pie just the epitome of cozy comfort food? Rich, savory gravy hugging every chunk of meat, nestled beneath a flaky crust. The vegetables are wonderful, too, but that’s not why I’m making this easy beef pot pie recipe.

The boys at my table don’t think about the vegetables too much when it comes to beef pot pies. They want steak in their pot pie nearly as much as they want it in their chili. It makes the meal, let me tell you.

Ground Beef Pot Pie

This recipe uses steak, but you could easily swap it out and make a ground beef pot pie. The flavors would be very similar.

That said, I highly recommend making it as written with steak. The texture of tender steak that has been properly seared is something incredible to experience in a pot pie.

If you choose to use ground beef for this recipe, you’ll still want to brown it first. If you choose a leaner 90/10 beef, there will be minimal grease.

The small amount of fat in ground beef will blend nicely with the melted butter, creating a delicious saute for your onion and celery.

Beef Pot Pie Recipe

You’ll need the following ingredients to make this recipe:

• skirt or flat steak
• light-flavored olive oil
• butter and milk
• yellow onion and celery ribs
• flour, salt, and pepper
• beef stock and Worcestershire sauce
• frozen mixed peas and carrots
• pie crusts
• egg

To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

Steak Pot Pie

Start by preheating the oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside. Then, in a large deep skillet, over medium-high heat, warm the oil. Add the beef and stir to coat.

Sprinkle the meat with salt and pepper and allow the beef to cook for about 1 minute without touching it. Stir and continue cooking for a couple more minutes. Transfer the beef to a plate or bowl, leaving all juices in the pan.

In the same skillet used for the beef, melt the butter. Then, add the onions and celery and cook until soft, about 3 minutes.

Sprinkle with flour then slowly stir in beef broth and whisk to combine. Cook for a minute or two, until thickened.

Add the milk, Worcestershire, salt, and pepper. Then, reduce the heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust the salt and pepper, as needed.

Add the cooked beef and vegetables to the sauce. Stir to mix throughout. Taste the filling now and adjust the salt as needed.

Pour the filling into the prepared pie crust. Top with the remaining pie crust. Seal the edges and cut away any excess dough.

Make a few slits in the top to allow steam to escape while baking. Then, brush the crust with an egg wash, if desired.

Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving.

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This fully loaded Chicken Potato Broccoli Casserole starts with fluffy mashed potatoes, mixed with tender bites of broccoli and chicken, then generously sprinkled with bacon and cheese. The result is an absolutely irresistible dinner.