This Beef Pot Pie Recipe is filled with a savory beef and vegetable filling that is coated in a rich gravy and topped with a flaky, golden brown crust. It’s a great way to satisfy your comfort food cravings with something a little different from your typical homemade chicken pot pie.
Pot pie is a regular staple on our meal plan, but this time I decided to change up our usual staples of turkey pot pie and broccoli cheddar chicken pot pie with a beef one instead. Let me tell you, my family raved about this recipe for days. I know yours will also.
Why You’ll Love This Recipe
- Simple to Make: It is easy to make, and you only need basic ingredients. Nothing complicated here.
- Uses Leftovers: It’s a great way to use up leftover reverse seared NY steak, or even chuck roast in a pinch.
- Great for Chilly Nights: Warm and hearty, this beef pie is guaranteed to warm you up from the inside out.
Jump to:
Ingredients
- Beef: I use New York strip steak with the fat trimmed, and then cube it up into evenly sized pieces. You can also use sirloin steak, chuck roast, or beef stew meat to make homemade steak pot pie.
- Beef broth: Adds a deep, meaty flavor to the sauce. Chicken broth or vegetable broth can also be used as an alternative.
- Heavy cream: This adds a rich and creamy texture to your gravy. While heavy cream is best for flavor and texture, milk or half-and-half can also be used.
- Frozen mixed vegetables: I prefer the blend of vegetables that includes corn, carrots, peas, and green beans. But use whatever vegetable blend your family enjoys.
- Cheese: Sharp cheddar cheese adds just the right amount of tangy cheese. Any type of good melting cheese will work just as well.
- Pie crust: I used a premade refrigerated pie crust; frozen or even homemade will work, just make sure to thaw the frozen crust first.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it spicy: Add diced jalapeños or a pinch of cayenne to the filling for a hint of spice.
- Change the protein: Turn this into a ground beef pot pie by using cooked ground beef instead. This recipe also works with chicken or pork.
- Add herbs: Stir in fresh thyme or rosemary for a herby flavor boost.
- Extra cheesy: Try sprinkling the top crust with shredded cheddar cheese before baking for an even cheesier steak pot pie.
How to Make Beef Pot Pie
Preheat your oven to 425°F and grab your pie plate, so that you can enjoy a slice of this homemade pot pie with your family for dinner tonight.
- Step 1: Cook the steak. Add the steak and seasonings to the skillet with melted butter and brown until cooked through.
- Step 2: Sauté the veggies. In the same skillet, add additional butter and cook the onions, celery, and garlic until translucent.
- Step 3: Make the gravy. Return the steak to the skillet and add the flour. Brown for a couple of minutes before adding the cream and broth, and simmer until the mixture has thickened.
- Step 4: Assemble. Spoon the homemade beef pot pie filling into the crust, and cover with the remaining pie crust. Seal the eggs and cut slits in the top. Brush with the egg wash.
- Step 5: Bake. Bake in the preheated oven for 35-40 minutes or until golden brown.
For another easy weeknight dinner try our easy goulash recipe loaded with deliciously seasoned ground beef, corn, elbow macaroni, cheese, and more!
Expert Tips
- Stir the gravy constantly: The gravy can clump up quickly, so make sure to whisk or stir it constantly.
- Egg wash is key: Skipping it means you miss out on that shiny golden crust; it’s worth the extra effort.
- Let it rest: Allow the cake to cool for 10 minutes after baking before slicing, so that the filling sets and doesn’t ooze out as soon as you cut into it.
- Keep the oven clean: Sometimes the pot pie can bubble over in the oven, so bake it on a baking sheet to prevent spills in the bottom of your oven.
- Best flavor: Cook your veggies in the same pan as you did the beef. This adds so much more beefy flavor to the dish.
- Storage: Leftovers can be stored in an airtight container or tightly covered with plastic wrap in the fridge for up to 3 days.
Serving Suggestions
- This old-fashioned beef pot pie recipe is great when paired with a simple garden salad or air fryer asparagus.
- If your family loves carbs, these garlic parmesan roasted potatoes will make a crowd-pleasing side dish.
- Sprinkle the top of your pie with a sprinkle of fresh parsley for a nice pop of color.
Recipe FAQs
Yes, feel free to assemble the pie up to 24 hours in advance and store it in the fridge covered until you are ready to bake it. Just keep in mind that since it will be cold going into the oven, you will need to add some additional baking time.
No, you can simply add the filling to the raw crust; there is no need to blind-bake the crust.
Yes, you can. It freezes very well and will last for in the freezer for up to 3 months when properly stored. One great thing about this simple recipe is that it freezes well. Wrap it with plastic wrap and foil, and then freeze for up to three months. Thaw in the fridge overnight before reheating.
Warm in the oven at 350°F for about 15 minutes or microwave in short intervals until heated through.
More Delicious Beef Recipes
Try our Mini Chicken Pot Pie recipe from Great Grub, Delicious Treats too!
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Beef Pot Pie
Ingredients
- 1 boneless New York steak, fat trimmed, cut into small sized pieces (about 2 cups)
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup butter, divided
- ⅓ cup all purpose flour
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 teaspoon paprika
- 1¾ cups beef broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar cheese
- 1 box Pillsbury™ refrigerated pie crust, room temperature
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 425°F and lightly spray a deep dish pie plate with non-stick cooking spray.
- Roll out dough on a lightly floured surface.
- Take one pie crust and place it into the bottom of the prepared pie plate. Set the top pie crust aside temporarily.
- In a large frying pan, melt 2 tablespoons of butter over medium heat. Add beef to the pan, sprinkle with Slap Ya Mama seasoning, garlic powder, pepper, and paprika. Cook until the steak is browned. Remove from the pan and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the onions, celery, and garlic. Cook until the onions are transparent and celery is tender, stirring frequently.
- Next, add beef back to the pan, sprinkle with flour and let cook for 2 minutes.
- Gradually pour beef broth and heavy cream into the pan, stirring frequently until hot and thickened.
- Next, add the thawed vegetables, and cheese. Stir and let cook for 5 minutes.
- Spoon pot pie mixture into prepared pie plate and top with remaining pie crust.
- Seal and flute edges, and cut several slits into the top of the pie crust.
- In a small bowl, whisk egg and water together and brush over the pot pie.
- Bake for 35-40 minutes or until the crust is golden brown.
- Remove from the oven and enjoy!
Notes
- Seal the edges: Use a fork to crimp the edges of the pie crust closed.
- Don’t forget the vents: The vents are crucial in preventing a soggy crust. Ensure that you include at least two vents in your top crust.
- Use the same pan: Cook the beef and vegetables in the same pan; this allows the vegetables to take on a nice beefy flavor.
