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.

Top down view of beef pot pie on a pink surface. There are a couple of light pink plates to the top right and bottom left of the pot pie. The bottom plate has 2 forks on the plate. Also on the surface is a red and white striped towel, a glass of ice water, and a small wooden bowl with flaky sea salt.


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!

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.

Top down photo of beef pot pie ingredients The vegetables are chopped on a rectangle cutting board. The remaining ingredients are in various glass and white bowls on a grey and white marble surface.
  • 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
  • 2 tablespoons 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

Top down view of sirloin browned in a ceramic enameled cast iron dutch oven.
Diced carrots, onions, celery, potatoes, and garlic bring stirred in a large, ceramic enabled cast iron dutch oven with yellow handles.
Diced vegetables coated in beef broth gravy in a enameled cast iron dutch oven with yellow handles.
Beef and herbs stirred into the pot pie vegetable filling gravy in a large enameled cast iron dutch oven with yellow handles.
Pot pie filling being poured into a glass pie pan.
Golden brown, flaky pie crust baked.
  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Bake – bake the pot pie for 40 minutes, or until the crust is golden brown.
  7. Let cool, serve, and enjoy!
Top. down photo of beef pot pie with a flaky pie crust on top with one slice cut out. The pie dish is sitting on a pink surface and has a light pink plate with a gold fork to the top, a red and white striped linen to the bottom, and a light pink plate with a slice of pot pie served on it to the bottom right.

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!

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.

Side view of slice of beef pot pie on a light pink plate with a gold fork. You can see the whole beef pot pie in the background.

Just for You

Beef Recipes

Want more recipe ideas like this?

Easy Beef Pot Pie Recipe

4.62 — Votes 18 votes
By Melissa Guevara
Prep: 15 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 35 minutes
Servings: 6 Servings
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.

Ingredients  

  • 2 tablespoons olive oil or butter
  • 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
  • 2 tablespoons 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!

Recipe Notes

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.

Nutrition

Calories: 425kcal | Carbohydrates: 33g | Protein: 31g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 96mg | Sodium: 1259mg | Potassium: 963mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5304IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 4mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 6 Servings
Calories: 425
Keyword: beef pot pie, homemade pot pie

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Brandi Schilhab


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37 Comments

  1. 5 stars
    Made this for dinner tonight and it was a hit! First time I’ve had luck with not having a pot pie get too watery. Used a store bought crust and it came out perfectly crisp and golden brown. Loved everything about it & will definitely make it again.

    1. Amazing, Crystal! Thank you so much for sharing this with us!!

  2. 4 stars
    i made this, but deviated from the recipe by replacing the celery with peas (no celery!). i did feel that the Dijon and balsamic vinegar slightly overwhelmed the dish. I will make this again, but omit the Dijon and cut the balsamic vinegar by half. I will likely add more potatoes. I cooked it all in my cast iron skillet and put the crust on top. Worked perfectly and my crust did NOT get soggy.

    1. It should work, Liz, I’d just let the meat cook on the stovetop for a little bit longer than the recipe calls for.

  3. 4 stars
    This was very flavorful and not too difficult to put together. I think next time I would add a smaller amount of balsamic vinegar as I felt like that overpowered the rest of the flavors.

  4. 5 stars
    This was such a savory, cozy and easy recipe! Many of the last roasts I was making with stew meat in the crockpot ended up tasting dry/diluted. I loved the warmth and convenience (even though it had that deep “long simmer” taste) of this recipe and saved the scraps to use in bone broth later. Definitely will be making again!

  5. 4 stars
    This was a huge hit with my family- so much so, that my husband asked for it to be put in our regular rotation and my 4 year old cleaned his plate! It was incredibly easy to make too. I did feel like the vinegar taste was a little too strong, so I would do half the amount next time. To make it even quicker to make, I used a frozen mirepoix mix of veggies in place of chopping up the fresh ones, but didn’t notice a loss of flavor there. Looking forward to making this again!

    1. We’re so glad everyone loved this recipe, Kim! A 4 year old cleaning their plate is a major WIN! Thank you for the vinegar feedback!

  6. 5 stars
    So delicious and most of the ingredients I had on hand! Used a pre-made pie crust for the topping which made it super easy! I made it in my Dutch oven and the pie crust got a little soggy so will try again next time!

  7. 5 stars
    I absolutely loved this pot pie. It reminded me of many cozy meals I’ve enjoyed in snug little British pubs on blustery days!

    1. Aw, I love that, Leslie! Thank you so much for taking the time to share this with us!

  8. If I want to make this on Sunday in preparation for a busy Tuesday, would you recommend putting the pie crust on just before baking? Or should I store it, unbaked, crust and all in the fridge until bake time?

    1. Hi Arden! I’d wait to put the pie crust on until just before baking to keep it from getting soggy. Enjoy!

  9. I have shredded beef from a huge roast we cooked…I then froze the shredded beef…think shredded would work vs cubed?

    1. Yes, cooked shredded beef would definitely work!! That’s a great idea, Sarah!

  10. 4 stars
    Recipe was pretty easy to throw together and bonus points for one pot dinner. It however had a VERY strong vinegar flavor – and I like vinegar so that is saying alot. I would cut the amount in half next time!

    1. 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

  11. 5 stars
    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!

    1. 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

    1. 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