Rich Beef Pot Pie Casserole
Cozy up to the ultimate comfort food with this Rich Beef Pot Pie Casserole, a hearty and flavorful twist on a classic dish. Tender, seared beef stew meat is simmered with a medley of fresh vegetables, aromatic thyme, and a savory beef broth, then topped with a flaky, golden pie crust for a crowd-pleasing dinner. Perfect for feeding the whole family, this casserole melds the rich, slow-cooked taste of homemade beef stew with the satisfying crunch of a perfectly baked crust. Whether you're craving a warm winter dish or an indulgent weekday dinner, this beef pot pie casserole delivers wholesome, oven-baked goodness in every serving. Easy to prepare and packed with rustic flavor, it’s the perfect one-dish meal that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup frozen peas
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 pie crust, store-bought or homemade
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Season the beef stew meat with salt and black pepper. Lightly dust with flour, shaking off any excess.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the beef in batches and sear until browned on all sides, about 5 minutes per batch. Transfer the meat to a plate and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery, and cook until softened, about 5 minutes. Add the garlic and cook for 1 additional minute.
Return the beef to the skillet and pour in the beef broth. Add Worcestershire sauce and dried thyme. Bring the mixture to a simmer, cover, and cook on low heat for 30 minutes, or until the beef is tender.
Stir in the frozen peas and cook for another 5 minutes. Remove from heat.
Transfer the beef and vegetable mixture to a 9x13-inch casserole dish.
Roll out the pie crust and place it over the casserole dish, trimming to fit. Press the edges along the sides of the dish to seal.
Brush the beaten egg over the top of the pie crust to create a golden finish.
Cut a few small slits in the center of the crust to allow steam to escape.
Bake the casserole in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Let the casserole cool for 5 minutes before serving. Enjoy your Rich Beef Pot Pie Casserole!
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 4912 mg | 214% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.4 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 291 mg | 22% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2950 mg | 63% | |
*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.
