This easy Beef Pot Pie recipe serve up tender, cubed beef and veggies in a flavor packed red wine sauce, topped with a flaky pie crust. Perfect for a hearty and delicious dinner!
Homemade Beef Pot Pie
This is comfort food at its finest! A homemade beef pot pie will bring a smile to even the hungriest of customers.
A beef and vegetable filling is crowned with a buttery pie crust. It’s perfect for a weeknight dinner or part of a holiday feast! Plus you can freeze this beauty for a super satisfying make ahead meal.
The best part of this delicious pie? It’s just so easy to make!
Why You’ll Love this Easy Beef Pot Pie Recipe:
- LOADED WITH FLAVOR: Tender beef and veggies in a rich and flavorful sauce – so good!
- MAKE AHEAD: This pot pie freezes so well, so it’s great for meal planning and party prep.
- HEARTY AND COMFORTING: With its rich filling, this pie is cozy comfort food at its best.
Looking for more make ahead freezer recipes? Why not also try this Tuna Noodle Casserole and my Chicken Pot Pie.
How to Make Beef Pot Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Cook your seasoned beef, potatoes, and onions in a skillet.
- Add in the wine, flour, and remaining vegetables.
- Pour the contents of the skillet into a pie dish and place the crust on top.
- Bake.
- Serve and enjoy!
Pot pie gets its name from its assembly process. A pot pie is a pie made by lining the inner surface of a pot with pastry and filling it with meat and vegetables.
A meat pie generally has a filling that is thicker and consists mostly of meat. A pot pie has a thinner filling and contains more vegetables. Also, meat pies generally have both a top and bottom crust, whereas pot pies usually only have a top crust.
In this recipe, I used beef chuck steak, but you could substitute with sirloin steak or even ground beef!
A dry red wine is any red wine that is not sweet. I like Merlot, Pinot Noir, or Cabernet Sauvignon. You can also use red cooking wine, which can be found in the oil and vinegar aisle of the grocery store.
Yes! To make individual pot pies, use ramekins. Cut out circles of crust to fit your vessels, and fill with an appropriate amount of filling before topping with the circle of crust to fit. Bake for 10-15 minutes, or until 165°F internally.
Serving Suggestions
This awesome beef pot pie is a meal in its own right but it also goes well with so many sides. Here are some favorites!
Homemade pies can sound like a lot of work, but this savory pie recipe makes it so easy!
Make Ahead Instructions
You can make and refrigerate beef pot pie filling up to 2 days ahead or freeze it for up to 3 months. Assemble and bake the pie in the crust the day of. Let frozen filling thaw overnight in the refrigerator before baking.
Storage Instructions
Store leftover beef pot pie in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
To freeze beef pot pie, allow to cool to room temperature. Wrap tightly in plastic wrap or aluminum foil and freeze for up to 4 months. Let thaw in the refrigerator before reheating.
Pot Pie Substitutions
- Use sirloin steak or ground beef in place of the chuck steak.
- Use butter in place of olive oil for a richer taste.
- Use shallots instead of onions for a sweeter taste.
- Use an equal amount of low sodium beef broth or water in place of the red wine.
- Use a mixture of your favorite fresh or frozen vegetables, such as mushrooms, pearl onions, broccoli florets, or corn.
- Use canned biscuits or puff pastry as the topping for your pie instead of pie crust.
This beef pot pie is the recipe that keeps on giving! Easy to make, packed with flavor, utterly satisfying, and it freezes perfectly! It makes for a great weeknight dinner or a staple of the holiday season, even leftovers are divine!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Beef Pot Pie Recipe
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
This easy Beef Pot Pie recipe serve up tender, cubed beef and veggies in a flavor packed red wine sauce, topped with a flaky pie crust. Perfect for a hearty and delicious dinner!
Instructions
Preheat the oven to 450°F. Remove the pie crust from the refrigerator and let it warm while you prep the filling.
1 9-inch refrigerated pie crust
Add the olive oil to a 12-inch oven-safe cast iron skillet set over medium-high heat. Add the beef, season with salt and pepper, and cook for 3-4 minutes until it begins to brown. Add the potatoes and cook for another 2-3 minutes. Add the onion and saute for 1-2 minutes, until beef is browned on all sides and vegetables begin to soften.
2 tablespoons olive oil, 1½ pounds chuck steak, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup onion, 1 cup potato
Stir in the tomato paste, garlic, and thyme, sautéing for 30 seconds.
2 tablespoons tomato paste, 2 teaspoons garlic, 1 teaspoon dried thyme
Reduce the heat to medium. Add the wine, deglaze the pan, then cook until the liquid reduces by half, stirring frequently, about 4 minutes. Stir in the flour and cook for 1-2 minutes until pasty.
½ cup dry red wine, ¼ cup all-purpose flour
Add the frozen peas and carrots, broth, and Worcestershire sauce, simmering and stirring until combined and thick. Taste and adjust seasonings if desired, then remove the skillet from the heat.
2 cups frozen peas and carrots, 1 cup low sodium beef broth, 1 tablespoon Worcestershire sauce
Pour the contents of the skillet into a 9- or 10-inch pie plate. Place the pie crust over the top of the filling, then press the edge against the lip of, crimping to form a seal around the edges. Cut a few venting slices on the top of the pie crust. Optionally, you can brush the crust with milk for a shiny look.
2 tablespoons milk
Place the pie pan on a baking sheet (to catch any drips) and bake for 22-28 minutes, until the filling is bubbly and the crust is golden brown. Allow the pot pie to cool for 5-10 minutes before serving.
Becky’s tips
- Use sirloin steak or ground beef in place of the chuck steak.
- Use butter in place of olive oil for a richer taste.
- Use shallots instead of onions for a sweeter taste.
- Use an equal amount of low sodium beef broth or water in place of the red wine.
- Use a mixture of your favorite fresh or frozen vegetables, such as mushrooms, pearl onions, broccoli florets, or corn.
- Use canned biscuits or puff pastry as the topping for your pie instead of pie crust.
- Use a Merlot, Pinot Noir, or Cabernet Sauvignon.
- You can make and refrigerate beef pot pie filling up to 2 days ahead or freeze it for up to 3 months. Assemble and bake the pie in the crust the day of. Let frozen filling thaw overnight in the refrigerator before baking.
Storage: Store beef pot pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.
Nutrition Information
Serving: 1slice Calories: 528kcal (26%) Carbohydrates: 34g (11%) Protein: 27g (54%) Fat: 30g (46%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Trans Fat: 1g Cholesterol: 78mg (26%) Sodium: 775mg (34%) Potassium: 870mg (25%) Fiber: 4g (17%) Sugar: 3g (3%) Vitamin A: 4549IU (91%) Vitamin C: 16mg (19%) Calcium: 62mg (6%) Iron: 5mg (28%)
