Beef Pot Pie
by unknown · 4/29/2026
DinnerComfort FoodAmerican
A golden, flaky pastry shell filled with tender beef, root vegetables, and a rich gravy.
6 servingsPrep: 30 minCook: 60 minTotal: 90 min
Ingredients
Servings:
6
- 1½ lbsbeef stew meat, cubed
- 3carrots, diced
- 2 mediumpotatoes, diced
- 1 cuppeas
- 1onion, diced
- 2garlic cloves, minced
- 2 cupsbeef broth
- ⅓ cupall-purpose flour
- 4 tbspbutter
- 1 tbspWorcestershire sauce
- 2pie crusts, store-bought
- 1egg, beaten
Instructions
- 1.Preheat oven to 400°F. Season beef and brown in batches in a Dutch oven. Remove and set aside.
- 2.Melt butter in the pot. Cook onion and garlic until soft. Whisk in flour and cook 1 minute.
- 3.Gradually add broth and Worcestershire, stirring until smooth and thick. Add beef, carrots, and potatoes.
- 4.Simmer 20 minutes until vegetables are just tender. Stir in peas. Season and remove from heat.
- 5.Line a 9-inch deep-dish pie pan with one crust. Fill with the beef mixture. Top with the second crust, crimp edges, and cut vents.
- 6.Brush with egg wash. Bake 30–35 minutes until crust is deep golden. Rest 10 minutes before serving.
Notes
You can make the filling a day ahead — it reheats beautifully and the pastry comes out even flakier.