Beef Pot Pie
Yield: 6 -8 servings
This hearty homemade Beef Pot Pie recipe features tender chunks of beef and vegetables in a beefy tomato gravy, plus a blanket of buttery, flaky pie crust baked over the top. Enjoy this delicious take on a classic pot pie for casual family meals or special holiday dinners - you can even freeze it for dinner another time!
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1½ pounds beef stew meat cut into medium-size chunks
- Salt & pepper
- 1 yellow onion chopped
- 3 medium carrots peeled and diced
- 2 large potatoes peeled and diced
- 4 ounces cremini mushrooms
- 3 large cloves garlic minced
- 1 tablespoon tomato paste
- 1½ cups stout beer I use Guinness
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon ground black pepper
- ¼ cup all-purpose flour
- 1 cup frozen peas
- 2 cups low-sodium beef broth
For the Pie Crust
- 2 cups all-purpose flour
- ½ teaspoon Morton kosher salt
- 1½ sticks 12 tablespoons unsalted butter, cold and cut into small cubes
- 5-6 tablespoons ice water
- 1 egg yolk
- 1 tablespoon milk
Instructions
- For the filling: In a large Dutch oven (or similar heavy pot with a lid), heat the olive oil over medium heat. Season the beef stew meat with salt & pepper, then add it to the skillet. Brown the meat on all sides.
- Then add the chopped onion, diced carrots, and diced potatoes to the pot. Sauté the vegetables for a 5 minutes, until they just begin to soften.
- Add the cremini mushrooms to the pot and cook for another 3 minutes.
- Stir in the minced garlic and tomato paste, and cook for 1 minute, until fragrant.
- Slowly pour in the stout beer while stirring constantly. This will help deglaze the pot and create a flavorful gravy. Let simmer for 10 minutes.
- Add the paprika, Italian seasoning and white pepper to the pot and give everything a good stir. Let simmer for another 10 minutes.
- Pour in the beef broth and stir well. Allow the mixture to come to a simmer, then cover and cook for 1 hour and 30 minutes on the stovetop.
- Remove the lid and stir in the peas. Let simmer 10 minutes to warm the peas and thicken the mixture slightly.
- Mix the flour with a few spoons of water and add it to the meat and vegetables. Stir vigorously to combine and thicken. Taste test and add more salt & pepper, if desired.
- Remove the pot from the stovetop. Lightly spray a 9" x 13" baking dish (or similar-sized oval dish) with nonstick spray, then transfer the hot beef stew filling to it. Let the filling cool to room temperature. Meanwhile, prepare the pie crust.
- For the pie crust: Preheat the oven to 350° F.
- In a medium bowl, whisk together the flour and salt.
- Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingers to incorporate butter into the flour until the mixture resembles coarse crumbs.
- Drizzle a few tablespoons of ice water over the crumbs, adding more if needed, until you can gather the mixture altogether with your hands to form a mound of dough.
- Roll out the pie crust on a floured surface, to a size and shape that fits the baking dish. and place it over the cooled filling. You can either cover the entire pie with the crust or create a lattice pattern.
- Trim away any excess pie crust, then crimp the edges to seal the pie. Make a few small slits in the top crust to allow steam to escape during baking.
- Mix the egg yolk and milk together, then brush the surface of the pie crust with the egg wash.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool slightly before serving.
Nutrition Information:
Serving: 1 Calories: 480kcal Carbohydrates: 51g Protein: 36g Fat: 13g Saturated Fat: 5g Polyunsaturated Fat: 8g Cholesterol: 113mg Sodium: 353mg Fiber: 5g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.