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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.

Serves 6

15m prep time

30m cook time

Rated 2.4 out of 5
Rated by 24 reviewers

Allergens: Gluten

  • 1 lb ground beef
  • 1/2 large yellow onion, diced
  • 1/2 large yellow onion, diced
  1. Preheat oven to 400°F.
  2. 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.

Recipe adapted from Five Heart Home.

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