When I have a fair amount of leftover chicken, I turn to Chicken Pot Pie incredibly often. It’s maybe my favorite use of leftovers but I also just really love the comfort of a good pot pie. So why I never thought to make a beef pot pie is beyond me… Using ground beef in a pot pie means you get pot pie (but a beefy and extra hearty one) and you can do it in a fairly quick fashion. It’s no longer a leftovers solution, it’s a “hey, I feel like pot pie, let’s make one tonight” kind of solution! And that’s more than fine by me!
The beauty of this pie is that you’re cooking the meat as a part of the filling and you don’t have to cook it ahead of time, so it’s something you can make on more of a whim. You just brown the ground beef with some onion, garlic, and thyme…
… and then add a little flour, which will later thicken your gravy-like sauce that’s made up of beef broth and a hearty dose of red wine and is absolutely delicious. There’s potatoes and peas and carrots too, just like any good pot pie should have.
That’s all sandwiched between two crusts that get flaky and golden in the oven for one seriously comforting and crowd-pleasing dinner.
Easy Beef Pot Pie
15m prep time
30m cook time
- 1 lb ground beef
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 large russet potato, peeled and cubed
- 1 1/2 cups carrots, peeled and diced
- 1 cup peas, canned or frozen
- 2 9-inch pie crusts
- 1 egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F.
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as you cook. When beef is about halfway cooked, add onion, garlic, thyme, and season with salt and pepper. Continue cooking until onions are soft and meat is cooked through, 4-5 more minutes.
- Sprinkle flour over the beef, and stir to combine. Cook 1-2 minutes, stirring frequently.
- Pour in beef broth, wine, and Worcestershire sauce and stir to combine.
- Add potatoes and carrots and bring to a simmer. Stir occasionally until mixture has thickened and vegetables have started to soften, about 4 minutes.
- Stir in peas, then remove from heat.
- Line a 9-inch pie pan with one of the pie crusts, then spoon the beef mixture into the crust.
- Place second crust over the top and trim edges as needed before pinching or crimping edges to seal the pie shut.
- Brush beaten egg over the top, then use a sharp knife to cut a few slits in the center of the pie for venting.
- Place pie on a baking sheet, then bake until golden brown, 25-30 minutes.
- Let cool 10 minutes before slicing and serving. Enjoy!
Recipe adapted from Five Heart Home.