beef pot pie

You'll want to keep this Easy Ground Beef Pot Pie Recipe tucked away for those nights when you don't have much time, or are too tired to cook. It's an easy, hearty, and delicious meal that will feed the entire family.

Easy Ground Beef Pot Pie Recipe

1-1/2 lbs. ground beef (cooked)

refrigerated pie crusts (usually

potatoes (peeled, cubed, and boiled) OR 3 cups frozen cubed potatoes

mixed vegetables

can cream of chicken soup

salt and pepper

Spray a deep pie pan with a non-stick...

Spray a deep pie pan with a non-stick spray, and set aside.

In a separate bowl, combine cooked ground beef,...

In a separate bowl, combine cooked ground beef, cooked (or frozen) cubed potatoes, frozen veggies, cream of chicken soup, and salt and pepper.

Roll out a pie crust in a deep...

Pour the beef mixture over the pie crust.

Roll out the second pie crust over the...

Roll out the second pie crust over the beef mixture and press it against the lower crust, creating a seal.

Whisk one egg in a small bowl and...

Whisk one egg in a small bowl and brush the top of the pie crust. Cut several slits on the top of the pie crust.

Cook for 30 minutes, or until crust is...

Cook for 30 minutes, or until crust is golden brown.

https://mediavine-res.cloudinary.com/video/upload/ugozm58huc2wzo7hkqbn.mp4

You'll want to keep this Easy Ground Beef Pot Pie Recipe tucked away for those nights when you don't have much time, or are too tired to cook. It's an easy, hearty, and delicious meal that will feed the entire family. 

These delicious mini Beef Pot Pies are filled with lots of cubed beef, mushrooms, onions, carrots and topped with flaky puff pastry then finally, they&#039;re baked to perfection! They&#039;re incredibly delicious, total comfort food perfect for a special occasion or any time of the year!

Beef Pot Pies

vegetable oil

beef

salt and pepper (to taste)

onion (roughly chopped)

carrots

cremini mushrooms (slicked)

tomato paste

garlic (minced)

Guinness (or any dark Irish stout)

all-purpose flour

beef broth (low sodium)

beef bouillon cube

Worcestershire sauce

sugar

thyme

bay leaf

peas

puff pastry sheets

egg (beaten, for egg wash)

Prep the oven

Prep the oven. Preheat the oven to 350°F.

Sear the beef

Sear the beef. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches to the Dutch oven and sear for about 5 minutes or until meat starts to brown. Transfer meat to a plate and repeat with remaining meat.

Saute veggies

Saute veggies. Add the onion, carrots and mushrooms to the same pot and saute until the vegetables are softened, for 5 minutes. Stir the bottom of the pot to scrape all the brown bits.

Add beef back and liquids

Add beef back and liquids. Add the beef back to the pot. Sprinkle the flour over the meat and vegetables and cook for 1 more minute. Add the tomato paste, garlic and cook for another 30 seconds. Pour in the Guinness and cook for about 2 minutes. Pour in the beef broth, add the beef bouillon cube, Worcestershire sauce, sugar, thyme, bay leaf and stir everything together.

Braise in the oven

Braise in the oven. Bring to a simmer, cover and transfer to the oven. Cook for 2 to 2½ hours in the oven or until beef is tender. Remove Dutch oven from the oven and stir in the peas. Discard the bay leaf.

Prep the pastry

Prep the pastry. Roll out the puff pastry sheets and cut into 6-8 inch rounds, making sure each round is it’s at least ½ to 1 inch larger than the baking dishes.

Assemble the pot pies

Assemble the pot pies. Place beef mixture into each ramekin. Top each ramekin with pastry circle, pressing the edges to seal. Brush with egg wash and cut slits into the pastry.

Bake

Bake. Transfer the ramekins to the oven and bake for 40 to 45 minutes or until golden brown. Let the pot pies cool for 10 minutes before serving.

https://content.jwplatform.com/videos/d54fJ6bg.mp4

These delicious mini Beef Pot Pies are filled with lots of cubed beef, mushrooms, onions, carrots and topped with flaky puff pastry then finally, they're baked to perfection! They're incredibly delicious, total comfort food perfect for a special occasion or any time of the year!

A cozy Chili Pot Pie served in an individual-sized pot with a homemade cornbread crust. The perfect family friendly dinner on a cold winter day!

Chili Pot Pie with Cornbread Crust

tomato sauce

kidney beans

1.25 ounces packet of chili seasoning

Tbsp. sugar

cornmeal (finely ground)

salt

baking soda

buttermilk

canola oil

shredded cheese

sour cream

Preheat oven to 375 degrees F.

In a skillet over medium-high heat, brown ground beef and drain excess fat.

Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.

Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Mix all dry cornbread ingredients in a medium sized bowl.

Stir together wet ingredients and mix into the dry ingredients.

Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.

Bake until cornbread in cooked all the way through, about 20-25 minutes.

Serve immediately with cheese and sour cream.

Beef pot pie is so often overlooked, but it is the best way to use up leftover roast beef! This pot pie has a flavorful gravy and is packed with beef, potatoes and vegetables!

Fast and Easy Beef Pot PIe

pie crust, top and bottom,

beef broth (STRONG

diced Russet potato (small diced and peeled)

vegetable mix

beef roast

garlic powder

cornstarch

water

In a medium sized saucepan over medium heat, pour in the beef broth and add the diced potatoes. Cook until almost completely tender; about 10-15 minutes.

Add in the frozen vegetables and heat through, simmering for about 5 minutes.

Line the bottom of your pie plate with one of the pie crusts.

Lower one of your oven racks to the second from the bottom position and pre-heat your oven to 350 °F.

Dissolve the cornstarch into the water completely, then whisk into the gravy mixture rapidly, until smooth and thickened. Taste, and adjust salt, pepper and perhaps more beef bouillon accordingly. Stir in the chopped beef.

Pour the gravy vegetable mixture into the pie plate and gently smooth into one layer.

Place the remaining pie crust on top and pinch the edges to seal shut, Cut a couple of pie vents into the surface.

Bake in a preheated oven until the crust is golden brown, about 45-60 minutes. Let cool for 5 minutes before serving.

Brisket Pot Pie is a hearty meal to make the most of leftover brisket. Flaky pie crust filled with smoky brisket chunks, tender vegetables in a well seasoned gravy. 

Brisket Pot Pie

pie crusts

beef brisket, chopped

russet potatoes

onion

celery

English peas

olive oil

butter

all purpose flour

beef broth

garlic

smoked paprika

rosemary

black pepper

Preheat oven to 375°.

Roll one pie crust out and place into...

Roll one pie crust out and place into a 12 inch cast iron skillet or deep baking dish. Prick the pie crust all over with a large tined fork. Place a large sheet of aluminum foil over the pie crust, pressing it down flat over the entire crust.

Bake for 15 minutes. Remove from oven and...

Bake for 15 minutes. Remove from oven and set aside, remove the foil.

Add olive oil to another large skillet and...

Add olive oil to another large skillet and cook the onions, carrots and celery, over medium- high heat. Stir often until softened. Remove to a bowl and set aside.

In the same skillet, melt butter and whisk...

In the same skillet, melt butter and whisk in the flour. Cook over medium heat, whisking until golden brown.

Add the beef broth and Worcestershire sauce, whisking...

Add the beef broth and Worcestershire sauce, whisking until well combined.

Next, add the potatoes and continue to cook...

Next, add the potatoes and continue to cook until gravy thickens.

Stir in the brisket, cooked vegetables and English...

Stir in the brisket, cooked vegetables and English peas.

Pour mixture into the prepared pie crust.

Roll out the top pie crust and cover...

Roll out the top pie crust and cover the filling. Trim if needed and crimp the edges to seal. Cut 2- 3 slits in the top using a sharp knife.

Beat the egg and water together and brush...

Beat the egg and water together and brush over the pie crust.

Place the skillet onto a rimmed baking sheet...

Place the skillet onto a rimmed baking sheet to catch any spills if it cooks over. Bake for 45 minutes or until crust is golden brown and filling is bubbly.

Remove from oven and cool 10 minutes before...

Remove from oven and cool 10 minutes before slicing and serving.

Beef pot pie is pure comfort food. The filling is melt-in-your-mouth tender, and it&#039;s topped with buttery and flaky layers of puff pastry. This is the perfect Sunday dinner!

Beef Pot Pie

beef chuck roast (excess fat trimmed)

Kosher salt and ground black pepper

Olive oil

unsalted butter

celery (diced)

fresh thyme leaves (or ⅓ teaspoon dried thyme)

red wine (or beef broth)

beef broth (plus more as needed)

diced yukon gold potatoes

bay leaves

green peas

puff pastry (thawed according to package instructions, see notes)

egg yolks (for brushing)

First, preheat oven to 325 degrees F.

Cut the beef into ¾ inch chunks. Season beef with 1 teaspoon Kosher salt and ½ teaspoon black pepper.

Heat a few drizzles of olive oil in a 6-quart Dutch oven over medium-high heat. In batches, sear beef until browned, without overcrowding the pot. Remove from the pot and set aside. Do not wipe the pot - you want to keep all those brown bits. Tip: if the beef starts to release excess moisture, absorb it with paper towel (use tongs).

Sear beef

In the same pot, melt 3 tablespoons butter over medium-high heat. Then, add the onions, carrots, and celery. Cook for about 5 minutes until softened, scraping the brown bits with the moisture released. If needed, add a splash of wine or broth to deglaze.

Then, stir in minced garlic and saute for another 1 to 2 minutes until fragrant.

Stir in the tomato paste, thyme, and Worcestershire sauce. Then, add wine, scraping the remaining browned bits, and cook until reduced for about 2 to 3 minutes. Quick tip: use a wooden spoon to avoid scratching the pot.

Sprinkle the flour and stir to coat the vegetables. Gradually add beef broth, breaking up any lumps. It will thicken as it heats up.

Return the seared beef into the pot, then add the diced potatoes and bay leaves. Simmer for 5 minutes until slightly thickened. Cover tightly with lid and cook in the preheated oven for 1 hour and 15 minutes or until tender.

Prepare the filling

Remove from the oven and stir in the peas. Increase oven temperature to 400 degrees F.

Transfer the filling into a medium baking dish. Remove the bay leaves.

Roll out the puff pastry sheets and layer it on top of the filling, folding in any overhang (I used 1 sheet and a half). Brush puff pastry with the beaten egg yolks. Cut a few slits on the dough for ventilation.

Place the pie on top of a large sheet pan (to prevent any spilling) and bake at 400 degrees F for about 25 to 30 minutes or until golden brown on top. Let cool slightly before serving. Enjoy!

Assemble and bake

We have kicked up traditional homemade Pot Pie and added Steak Bites (beef), giving this classic dish a… dare I say elegant?… twist! Steak Bites come together really quickly and add amazing texture and flavor to this Beef Pot Pie recipe!

Top 7 beef pot pie recipes from across the web

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Easy Ground Beef Pot Pie Recipe

Beef Pot Pies

Chili Pot Pie with Cornbread Crust

Fast and Easy Beef Pot PIe

Brisket Pot Pie

Beef Pot Pie

Beef Pot Pie

Top 7 beef pot pie recipes from across the web

The most viewed beef pot pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Ground Beef Pot Pie Recipe

Beef Pot Pies

Chili Pot Pie with Cornbread Crust

Fast and Easy Beef Pot PIe

Brisket Pot Pie

Beef Pot Pie

Beef Pot Pie

The most viewed beef pot pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine