This hearty homemade Beef Pot Pie is a rich, comforting, and stick-to-your-ribs kind of dinner! Savory beef, tender potatoes, and a medley of carrots, corn, and peas make a robust filling that is sandwiched between two flaky crusts.
What You’ll Need
- Ground Beef: You can use ground chuck, sirloin, or whatever you prefer. Lean ground beef will be less greasy, but use whatever you like!
- Onion: I use about half of a large yellow onion, but you can substitute white, sweet, or red onion instead.
- Garlic: I think you get the brightest flavor from freshly minced garlic, but garlic powder is also great and arguably has a more intense garlic taste.
- Herbs: My favorite are marjoram and thyme, but other options like parsley, basil, and oregano are also great choices.
- Salt and Pepper
- Peas: Canned or frozen are fine.1 cup peas, canned or frozen
- Corn Kernels: Again, you can use canned or frozen, whichever you prefer.
- Fresh Carrots: You want a small dice here, to go well with the peas and corn and to cook evenly.
- Celery: Dice the celery small as well.
- Potato: I usually use a large Russet potato, peeled and cubed into small pieces; if you want to use waxy red or yellow potatoes, that’s fine too. Between half a cup and one cup is about right.
- Tomatoes: To make my beef mixture extra-savory and colorful, I add one can of diced tomatoes.
- Pie Crusts: You’ll need a top and bottom pie crust, each about 9 inches. Again, store bought or homemade pie crust both are fine.
- Egg: Brushing the pastry with beaten egg ensures a pretty golden-brown color and a touch of richness when baked.
homemade beef pot pie
Cozy and comforting Beef Pot Pie is just the recipe for cool autumn evenings! Savory beef, tender potatoes, and a medley of carrots, corn, and peas make a robust filling sandwiched between two flaky crusts.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Beef
- Cuisine: American
Ingredients
Scale
- 1 pound ground beef
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup peas, canned or frozen
- 1 cup corn, canned or frozen
- ½ cup carrots, diced small
- ½ cup celery, diced small
- 1 large potato, peeled and cubed into small pieces
- 1 can of diced tomatoes
- 2 9- inch homemade pie crusts, or store bought
- 1 egg, lightly beaten
Instructions
- Preheat the oven to 400°F. Make sure the rack is in the lower-middle position.
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In a large skillet, cook the ground beef over medium-high heat, breaking it apart as you cook it. Halfway through the cooking time, add the diced onion, garlic, thyme, marjoram, salt, and pepper. Cook for 3 – 4 minutes, or until the meat is cooked and the onion is tender.
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In a microwave-safe bowl, place your diced carrots and potatoes with 2 tablespoons of water. Microwave on high for 5 minutes to give the potatoes and carrots to pre-cook before combining with the other ingredients.
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Add the carrot and potatoes to the pan of ground beef. Then add the celery, diced tomatoes, peas, and corn. Mix together. Remove the pan from the heat and set aside.
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Spray a 9-inch pie pan with nonstick spray. Roll out the pie crusts, and lay one in the pan, using a lightly floured rolling pin to lift and center the crust over the pie plate without tearing it.
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Spoon the ground beef mixture into the prepared pie pan. Place the second crust over the top of the pie, and crimp the edges of the crusts together by pinching the dough between your fingers. Repeat all along the edges to seal. Use a sharp knife to cut a few small slits to allow the pie to vent as it cooks.
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In a small bowl, beat the egg and brush the top of the pie crust to give it an extra golden-brown color as it bakes.
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Place the pie on a cookie sheet to catch any spills during cooking, and transfer to the oven.
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Bake for 15 – 20 minutes, or until the crust is golden-brown and the filling is bubbly. If the crust is browning too quickly, cover the edges with foil to prevent burning.
- Remove the pie from the oven, and let it stand for 10 minutes before serving.
Notes
Cover leftover pie with plastic wrap and refrigerate for up to 5 days.
Frozen pie filling can be stored for 3 months.
You can also assemble the entire pie, and freeze it unbaked for up to 3 months.
