Beef Pot Pie

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Beef pot pie is a cozy, hearty meal perfect for chilly evenings. This recipe takes about 2 hours from start to finish, but most of that is hands-off time while the beef cooks in the oven. You’ll love how tender the meat gets and how the rich, savory filling pairs with the flaky crust.

The key to a great beef pot pie is browning the meat well at the start. This adds lots of flavor to the dish. You’ll also make a quick gravy in the same pot, which helps all the flavors come together. The recipe uses simple ingredients like carrots, onions, and beef broth to create a classic comfort food taste.

Exact Ingredients List

Here’s what you’ll need to make this tasty beef pot pie:

• 1.5-2 lb sirloin steak or roast, cut into 3/4-inch cubes
• Salt and pepper to taste
• 3 Tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and cut into 1/2-inch pieces
• 2 Tbsp tomato paste
• 4 garlic cloves, minced
• 3 Tbsp all-purpose flour
• 1 3/4 cups beef broth
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1 bay leaf
• 1 1/2 tsp fresh thyme, chopped
• 1 large egg, lightly beaten
• 1 9-inch store-bought pie dough round

Make sure you have these items on hand before you start cooking. The beef is the star of this dish, so pick a good quality cut. Fresh herbs like thyme really boost the flavor, but dried can work in a pinch.

Don’t forget to grab some extra pie dough if you want to add a decorative touch to your pot pie. It’s a fun way to make your dish look extra special!

Instructions

Preheat your oven to 350°F. Pat the beef dry and season it with salt and pepper. Heat 1 1/2 tablespoons of oil in a Dutch oven over medium-high heat. Cook half the beef until browned, about 7-10 minutes. Transfer to a bowl and repeat with the rest.

Add the remaining oil to the pot. Cook the onion and carrots until lightly browned, about 5 minutes. Stir in tomato paste and garlic, cooking for 30 seconds. Add flour and cook for 1 minute.

Pour in broth, soy sauce, and Worcestershire sauce. Add the bay leaf and beef. Bring to a simmer, cover, and transfer to the oven. Cook for 1 hour until the beef is tender.

Remove the filling and increase oven temperature to 400°F. Transfer filling to a pie plate and discard the bay leaf. Let it cool for 30 minutes. Stir in 1 teaspoon of thyme and season to taste.

Top with pie dough, folding the edges inward. Crimp the edges. Cut slits in the top and brush with beaten egg. Sprinkle with salt, pepper, and remaining thyme.

Bake on a rimmed baking sheet for about 30 minutes until golden brown. Cool for 20 minutes before serving. Enjoy your homemade beef pot pie!

Possible Substitutes List & Recipe Variations

You can easily switch up this beef pot pie recipe to suit your tastes. Try using chicken or turkey instead of beef for a lighter flavor. Vegetarians can swap in mushrooms or lentils.

Don’t have sirloin? Chuck roast or stew meat work great too. For the veggies, feel free to add peas, corn, or potatoes. You can even use frozen mixed vegetables to save time.

No fresh thyme? Dried thyme works in a pinch. Use 1/2 teaspoon instead of 1 1/2 teaspoons fresh.

Here are some fun variations to try:

• Guinness Beef Pot Pie: Add a bottle of Guinness stout to the filling for rich flavor
• Cheesy Beef Pot Pie: Mix in 1 cup of shredded cheddar cheese before baking
• Spicy Beef Pot Pie: Add 1/4 teaspoon cayenne pepper to the filling

For a quicker version, use pre-cooked rotisserie chicken and store-bought gravy. You’ll have dinner ready in no time!

Tips, Tricks & Storing

For the best beef pot pie, choose a high-quality sirloin steak or roast. Cut the meat into evenly sized 3/4-inch pieces so it cooks uniformly.

Pat the beef dry before seasoning. This helps it brown better, creating rich flavor. Don’t overcrowd the pan when browning – work in batches if needed.

Let the filling cool before adding the crust. This prevents a soggy bottom. For extra flavor, try adding some fresh herbs like rosemary or thyme to the filling.

To store leftovers, cool the pie completely. Cover tightly with foil and refrigerate for up to 3 days. Reheat individual slices in the microwave or oven until hot.

Freeze unbaked pies for up to 3 months. Thaw overnight in the fridge before baking. You may need to add 10-15 minutes to the bake time.

For a pretty crust, brush with egg wash and sprinkle with coarse salt before baking. Cut decorative vents to allow steam to escape.