Deep Dish Ground Beef Pot Pie
Indulge in the hearty, comforting flavors of a homemade **Deep Dish Ground Beef Pot Pie**, a family-friendly recipe that combines savory ground beef, tender vegetables, and a rich, flavorful gravy encased in a golden, flaky pie crust. Featuring wholesome ingredients like carrots, celery, potatoes, and peas, this dish is slow-cooked to perfection with fragrant seasonings like thyme and Worcestershire sauce, then baked until bubbling and beautifully browned. Perfect for cold evenings, this satisfying one-pan meal is both a nostalgic nod to classic pot pie and a show-stopping addition to any dinner table. With its buttery crust and robust filling, this deep-dish pot pie is sure to become your go-to comfort food recipe.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1.5 cups beef broth
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pie crust sheets (store-bought or homemade)
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess fat and set aside.
In the same skillet, melt the butter. Add the diced onion, garlic, carrot, celery, and potatoes. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth while stirring continuously. Add the Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a simmer and let it cook until thickened, about 5–7 minutes.
Stir in the cooked ground beef and frozen peas. Remove the skillet from heat and let the filling cool slightly.
Roll out one pie crust sheet and place it into a deep-dish pie pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
Spoon the beef and vegetable filling into the pie crust, spreading it evenly.
Roll out the second pie crust sheet and place it over the filling. Pinch and fold the edges of the top and bottom crusts together to seal, then trim any excess.
Cut a few small slits in the top crust to allow steam to escape while baking.
Brush the top crust with the beaten egg to create a golden, shiny finish.
Place the pot pie on a baking sheet to catch any drips and bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it rest for 10–15 minutes before serving.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 26.4 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 347 mg | 27% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4492 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
