Old Fashioned Beef Pot Pie
Indulge in the ultimate comfort food with this Old Fashioned Beef Pot Pie, a hearty classic that combines tender beef stew meat, wholesome vegetables, and a rich, savory gravy all encased in a buttery, flaky pie crust. This recipe brings together the timeless flavors of carrots, celery, potatoes, and peas, simmered to perfection in a thyme-infused beef broth. Finished with a golden egg-washed crust, it delivers rustic, homemade goodness with every bite. Perfect for cozy family dinners or special occasions, this beef pot pie is sure to satisfy and warm your soul. Plus, with easy preparation using store-bought or homemade pie crusts, it’s a delightful way to bring a touch of nostalgia to your table. Keywords: old fashioned beef pot pie, homemade comfort food, savory pie recipe, beef stew dinner, easy pot pie recipe.
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 russet potato, peeled and diced
- 1 cup frozen peas
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp fresh thyme, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 2 pie crust (store-bought or homemade)
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Season the beef stew meat with salt and pepper, then sear the pieces in the pot until browned on all sides. Remove the beef and set aside.
In the same pot, add the remaining tablespoon of olive oil, then sauté the onions, carrots, and celery until softened, about 5 minutes.
Add the butter to the pot. Once melted, sprinkle in the flour and stir continuously to create a roux, cooking for about 2 minutes.
Gradually whisk in the beef broth until the mixture thickens into a gravy-like consistency.
Return the seared beef to the pot and stir in the diced potato, peas, thyme, salt, and black pepper.
Simmer the mixture on low heat for 10 minutes, allowing the flavors to meld. Remove from heat.
Roll out one pie crust and place it into the bottom of a 9-inch pie dish. Trim any excess dough overhanging the edges.
Pour the beef and vegetable filling evenly into the pie crust-lined dish.
Roll out the second pie crust and place it over the filling. Seal the edges by pinching the top and bottom crusts together, then trim any excess dough.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to create a golden, shiny crust when baked.
Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 35–40 minutes or until the crust is golden brown.
Remove the pot pie from the oven and allow it to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 30.6 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 414 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4335 mg | 92% | |
*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.
