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A beef pot pie with a golden-brown crust, partially cut to reveal chunks of beef and a savory filling. The pie is in a transparent glass dish, and the crust is decorated with small cut lines and herbs. The background is a white marble surface.
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Easy Beef Pot Pie

This beef pot pie features tender beef, vegetables, and savory gravy under a flaky crust. It's a hearty, comforting meal for busy nights or cozy weekends.
Course Main Course, pie
Cuisine American
Keyword beef pot pie
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 5 servings
Calories 472kcal
Author Ksenia Prints

Equipment

Ingredients

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

Instructions

  • Preheat oven to 350°F. In a Dutch oven, heat oil over medium-high heat. Add stew beef, season with pepper, and cook for 5-8 minutes until browned. Add onions, celery, and carrots; cook for 5 minutes.
  • Add garlic, tomato paste, and flour; stir to coat. Add beef broth, gravy packet, Worcestershire sauce, soy sauce, and sugar. Stir, cover, and bake for 80-90 minutes or until beef is tender.
  • Remove from oven and let sit for 5-10 minutes. Stir in peas. Increase oven temperature to 400°F. Transfer mixture to a 9-inch pie pan. Beat egg in a small bowl and brush around the edge and rim of the pan.
  • Place pie crust on top, folding edges inward. Cut a 1-inch hole in the center and make ½-inch slits around it.
  • Brush crust with remaining egg and sprinkle with pepper and parsley (optional). Bake for 20-30 minutes until crust is golden. Cool for 15 minutes before serving.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for 2-3 days. Reheat individual portions in the microwave or oven until heated through.
Seasoning: The brown gravy mix can be salty, so consider omitting additional salt when seasoning the beef. Taste the filling before adding the crust and adjust seasoning if needed.
Garnish: While parsley flakes are optional, they add a fresh touch and visual appeal. Other herbs like thyme or rosemary can also complement the flavors well.
Time-saving: Use pre-diced onions, celery, and carrots to reduce prep time. Many grocery stores offer these in the produce section or salad bar.
Crust variations: Experiment with different types of crusts, such as puff pastry or a homemade pie crust, for varied textures and flavors.
Make-ahead option: Prepare the filling a day in advance and refrigerate. Bring to room temperature before adding the crust and baking.
Freezing: Assemble the pie but don't bake it. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, adding 10-15 minutes to the baking time.
Vegetable substitutions: Feel free to use frozen mixed vegetables instead of individual ones. This can save time and add variety to the filling.

Nutrition

Calories: 472kcal | Carbohydrates: 36g | Protein: 38g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 117mg | Sodium: 919mg | Potassium: 836mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2418IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 5mg