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This is the best and easiest beef pot pie on the internet. It’s got a no-fail pie crust, the most delicious filling, and will make you look and feel like a total dinnertime hero. I have a feeling you’ll bookmark this recipe, making it over and over again.
Beef Pot Pie
Beef pot pie is a comfort dish that speaks to my soul. In an ideal world, I would make every fall and winter dish into a pot pie (meaning I would cook whatever protein, starch, and vegetable I had on hand in a creamy, rich gravy and cover it with a delicious, buttery pie crust). Aside from mashed potatoes, pie crust is my second favorite vehicle for carrying a meal. Who doesn’t love a buttery, flaky crust to add depth of flavor, texture, and dimension to your dish?!
The beef in this dish gets flavored by the mirepoix of carrots, onions, and celery, then cooked to tender perfection in a rich and tangy sauce. Although the ingredient list is long, outside of dicing the veggies, the assembly is really easy, and most of the cook time is hands off. It’s warm, hearty, and the perfect dish for a cool day!
What is beef pot pie?
Beef pot pie is, essentially, a delicious combination of beef and veggies simmered in a super flavorful gravy and then covered with buttery pie crust. Yum!
Ingredients for Beef Pot Pie
Below, you’ll find the ingredients needed for this yummy beef pot pie! The list may seem long, but I bet you have several of the ingredients on hand already.
- 2 tablespoons of olive oil or butter
- 1½ pounds of sirloin, cubed
- ½ pound of Yukon gold potatoes, cubed
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 tablespoons of gluten-free flour (THIS one is our favorite!)
- 2 cups of beef stock
- ¼ cup of balsamic vinegar
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 2 tablespoons of fresh rosemary, chopped
- 1 tablespoon of fresh thyme
- 2 teaspoons of salt (divided)
- ½ teaspoon of pepper (divided)
- 1 pie crust (store-bought or homemade)
- 1 egg (optional), whisked
How to Make Homemade Beef Pot Pie
- Preheat the oven to 350°F.
- Brown the cubed sirloin – heat 1 tablespoon of olive oil in a dutch oven or deep skillet over medium-high heat. Season the sirloin with 1 teaspoon of salt and a ¼ teaspoon of pepper, then add the sirloin to the dutch oven and brown. Once browned, remove the sirloin and set it aside, and reduce the heat to medium.
- Saute the veggies – add an additional tablespoon of olive oil, then add the garlic and onions and cook for 3-4 minutes, until translucent and fragrant. Add the celery, carrots, and potatoes, and saute for 10 minutes, stirring frequently.
- Add the rest of the ingredients + simmer – add the flour to the pot and toss with the vegetables. Then add the beef stock, balsamic vinegar, Worcestershire sauce, tomato paste, and dijon mustard. Stir well. Then, add the sirloin, chopped herbs, salt, and pepper, and stir to combine. Bring the mixture to a boil, then reduce for simmer and cook for 10 minutes.
- Assemble the pot pie – pour the pot pie mixture into a deep pie dish or 2-quart casserole dish, then lay the crust over the top, and brush the crust with the whisked egg (optional).
- Bake – bake the pot pie for 40 minutes, or until the crust is golden brown.
- Let cool, serve, and enjoy!
What to Serve with Beef Pot Pie
What can you serve with beef pot pie? It’s a great question! Because this recipe includes a protein (sirloin steak), starch (potatoes and pie crust), healthy fats (butter and steak), and veggies (carrots, celery, etc.), it’s already a pretty complete meal as is. If you want to add something, a simple green salad would be delicious!
How to Freeze Beef Pot Pie
Freezing your beef pot pie is a WONDERFUL idea! I’d actually recommend doubling your groceries so that you can make two pies at once – one for dinner tonight and one to store in the freezer for a pinch-hitter dinner. For your frozen pot pie, I recommend skipping the final bake (just place the raw crust over the filling) and then freeze once it’s wrapped up well (parchment followed by 2 layers of foil). Be sure to freeze your pot pie in the dish you’ll use for your final bake when you’re ready, because transfer will likely be pretty tricky. Put it in your refrigerator 2 days before you want to enjoy it for dinner so it has plenty of time to thaw.
Beef Pot Pie FAQs
I couldn’t find a super concrete answer here – in fact, some of what I researched even suggested that the crust of pot pies wasn’t actually eaten, but instead used to keep the filling from tasting like metal when cooked in a cast iron pan. So interesting!! Good thing we have better bakeware these days.
A shepherd’s pie typically includes a layer of mashed potato topping while a pot pie is topped with pie crust!
Meat pie filling is typically fully enclosed in pastry, while a pot pie only has a top crust.
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Ingredients
- 2 tablespoons olive oil or butter
- 1½ pounds sirloin cubed
- ½ pound Yukon gold potatoes cubed
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 carrots diced
- 2 celery stalks diced
- 3 tablespoons gluten-free flour
- 2 cups beef stock
- ¼ cup balsamic vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 teaspoons salt divided
- ½ teaspoon pepper divided
- 1 pie crust store-bought or homemade
- 1 egg whisked (optional)
Instructions
- Preheat the oven to 350°F.
- Heat 1 tablespoon of olive oil in a dutch oven or deep skillet over medium-high heat.
- Season the sirloin with 1 teaspoon of salt and a ¼ teaspoon of pepper, then add the sirloin to the dutch oven and brown. Once browned, remove the sirloin, set it aside, and reduce the heat to medium.
- Add an additional tablespoon of olive oil, then add the garlic and onions and cook for 3-4 minutes, until translucent and fragrant.
- Add the celery, carrots, and potatoes, and saute for 10 minutes, stirring frequently.
- Add the flour to the pot and toss it with the vegetables.
- Add the beef stock, balsamic vinegar, Worcestershire sauce, tomato paste, and dijon mustard. and stir well.
- Add the sirloin, chopped herbs, salt, and pepper, and stir to combine. Bring the mixture to a boil, then reduce for simmer and cook for 10 minutes.
- Pour the pot pie mixture into a deep pie dish or 2-quart casserole dish, then lay the crust over the top, and brush the crust with the whisked egg (optional).
- Bake the pot pie for 40 minutes, or until the crust is golden brown.
- Let cool, serve, and enjoy!
Gwen Hawley Smith says
It was delicious! But when do you add the tomato paste?
Melissa Guevara says
Hi Gwen! We are so glad you enjoyed this recipe. Sorry for the confusion around the tomato paste! It goes in at the same time as the beef stock and other liquids. We’ve updated the copy and recipe card. Thanks for sharing your feedback with us! We really appreciate it. -Team FF
Nicole says
This was fabulous! I used Japanese sweet potatoes and was super lazy and just baked it all in the Dutch oven I cooked the filling in. My whole family loved it, which is rare with a 2, 5 and 7 year old! Dare I say the leftovers were even better?! Thank you for such an easy, comforting meal!
Melissa Guevara says
We are so happy to hear that this recipe was a win for the entire family, Nicole! So smart to bake it in the dutch oven (that’s how I make mine too!). I think leftover pot pie is even more delicious as well! Thank you so much for taking the time to share with us. It truly means so much. -Team FF
Natalie says
When do you add the tomato paste?
Melissa Guevara says
Hi Natalie! We are sorry for the confusion around the tomato paste. It goes in at the same time as the beef stock and other liquids. We’ve updated the copy and recipe card. -Team FF