Easy Beef Pot Pie Recipe

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.

4.66 — Votes 20 votes

Easy Beef Pot Pie Recipe

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.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dinner

Cuisine: American

Servings: Servings

Author: Melissa Guevara

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
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!

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.

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