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To make the best beef pot pie, you need quality beef pot pie ingredients. Start with beef chuck. It is tender and flavorful. Cut it into 1-inch cubes for even cooking. This beef will form a hearty beef pot pie filling.

Beef Pot Pie

Indulge in the ultimate comfort food with this satisfying beef pot pie recipe that combines tender beef, fresh veggies, and a flaky crust for an unforgettable meal. Perfect for cozy dinners or impressing guests, this easy recipe includes essential ingredients, step-by-step cooking tips, and delicious variations to suit everyone's taste.
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Ingredients
  

1 lb (450g) beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup (240ml) beef broth

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon salt

1 cup (150g) frozen peas

1 cup (150g) potatoes, diced and cooked

1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

1 refrigerated pie crust (or homemade)

1 egg, beaten (for egg wash)

Instructions
 

Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. This should take approximately 5-7 minutes. Remove the beef and set aside.

    Cook the Vegetables: In the same skillet, reduce the heat to medium and add the chopped onion, garlic, carrots, and celery. Cook until the vegetables have softened, about 4-5 minutes.

      Combine Ingredients: Add the browned beef back to the skillet along with beef broth, tomato paste, Worcestershire sauce, dried thyme, pepper, and salt. Stir well to combine.

        Simmer: Bring the mixture to a gentle simmer and cover. Reduce the heat to low and let it cook for about 30 minutes, stirring occasionally, until the beef is tender.

          Add Peas and Potatoes: Stir in the frozen peas and cooked potatoes. If you prefer a thicker filling, mix the cornstarch with water and then stir it into the filling. Cook for an additional 5-7 minutes. Remove from heat and let the filling cool slightly.

            Assemble the Pie: Preheat your oven to 400°F (200°C). Roll out the pie crust and fit it into a 9-inch pie dish. Pour the beef filling into the crust. Cover with the top crust, sealing the edges by crimping with a fork. Cut a few slits in the top to allow steam to escape.

              Egg Wash: Brush the top of the pie with the beaten egg to give it a golden finish.

                Bake: Place the pie on a baking sheet (to catch any potential spills) and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let it cool for about 10 minutes before serving.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6