Beef pot pie isn’t just dinner—it’s love wrapped in a flaky, golden crust. Sure, you could just throw hamburger, veggies, and gravy in a pie crust and call it a day, but where’s the flavor? Where’s the passion?
The beauty of comfort food is in the time and care it takes to make. This isn’t just a recipe; it’s a journey to the land of compliments (and trust me, I live for those). I combined elements of pot pie, pot roast, and Burgundy beef to create something unforgettable. Even my soon-to-be husband, who claimed to hate pot pie, devoured this and went back for seconds.
So roll up your sleeves, crank up your favorite playlist, and let’s make a pot pie that’ll knock everyone’s socks off.
Hearty beef pot pie
Difficulty: IntermediateThis beef pot pie is the ultimate comfort food, combining tender chunks of beef, flavorful veggies, and a rich, savory gravy all wrapped in a golden, flaky crust. Perfect for cozy family dinners or when you want to impress without being too fancy, this dish is worth every bit of effort. Packed with bold flavors and rustic charm, it’s a meal that warms the heart and fills the belly. Whether you’re a pot pie skeptic or a lifelong fan, this recipe is sure to win you over—bite after delicious bite!
Ingredients
3 lb chuck roast (cut into ¾-inch pieces)
4 carrots (peeled and diced)
1 medium onion (diced)
6 garlic cloves (minced)
2 tbsp tomato paste
1 tbsp Better than Bouillon beef paste
1 can beef broth
1 ½ cups full-bodied red wine
Worcestershire sauce (to taste)
Soy sauce (to taste)
2 tbsp dried thyme (or 1 tbsp fresh thyme)
Salt
Pepper
1 bag frozen sweet peas
1 package ready-made pie crust
1 egg (beaten)
3 tbsp olive oil
1 tbsp salted butter
3 tbsp flour
Directions
- Sear the Beef:
Pat chuck roast pieces dry (don’t skip this—it’s the key to a good sear!).
Heat olive oil and butter in a dutch oven over medium-high heat. Sear beef on all sides until golden. Work in batches if needed, then set aside. - Cook the Veggies:
Add onions and carrots to the same pot. Scrape up those glorious browned bits at the bottom (that’s pure flavor gold).
Season with salt and pepper. Once veggies soften, add garlic and cook for another minute.
- Build the Flavor:
Stir in tomato paste and cook for 5 minutes until fragrant.
Add thyme (dried or fresh) and sprinkle in flour, stirring to coat everything evenly.
Pour in wine, letting the alcohol cook off, then add beef broth, bouillon paste, Worcestershire, soy sauce, and 1 cup boiling water. Stir until thickened.
- Combine & Roast:
Return beef to the pot, stir, and cover with a lid. Bake at 350°F for 1 hour 15 minutes. Use this time to chill, do some chores, or binge your favorite show. - Let it Cool:
Once out of the oven, stir in frozen peas and let the mixture cool slightly—this step is critical so your crust doesn’t turn into a soggy mess. - Prep the Crust:
Preheat oven to 400°F. Spray a pie dish with nonstick spray and line with the bottom crust.
Pour in the cooled filling, then top with the second crust. Trim, crimp edges, and cut a small vent hole in the center. - Bake:
Brush the crust with beaten egg, sprinkle with salt and remaining thyme, and bake for 30 minutes until golden and bubbly. - Serve:
Let the pie rest for a few minutes before slicing. Serve as-is or with a side of salad or potatoes if you’re feeling ambitious. Then bask in the compliments, because you earned them!
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Pro Tip: The secret isn’t just in the ingredients—it’s in the care you put into it. Season boldly, cook slowly, and enjoy every step of the process. Comfort food this good takes time, but it’s oh-so worth it. 🥧