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Beef Pot Pie – Barefeet within the Kitchen

Tender, savory beef simmers with a medley of herbs and earthy veggies underneath a golden, flaky pie crust on this easy Beef Pot Pie.

Close-up on pot pie

Beef Pot Pie

Isn’t pot pie simply the epitome of cozy consolation meals? Wealthy, savory gravy hugging each chunk of meat, nestled beneath a flaky crust. The greens are great, too, however that’s not why I’m making this simple beef pot pie recipe.

The boys at my desk don’t take into consideration the greens an excessive amount of in terms of beef pot pies. They need steak of their pot pie practically as a lot as they need it of their chili. It makes the meal, let me inform you.

Overhead shot of hot pot pie with steak

Floor Beef Pot Pie

This recipe makes use of steak, however you could possibly simply swap it out and make a floor beef pot pie. The flavors can be very related.

That stated, I extremely suggest making it as written with steak. The feel of tender steak that has been correctly seared is one thing unimaginable to expertise in a pot pie.

Sliced steak cooking in skillet, topped with salt

In case you select to make use of floor beef for this recipe, you’ll nonetheless need to brown it first. In case you select a leaner 90/10 beef, there will likely be minimal grease.

The small quantity of fats in floor beef will mix properly with the melted butter, making a scrumptious saute on your onion and celery.

Overhead shot of pot pie fresh from oven

Beef Pot Pie Recipe

You’ll want the next components to make this recipe:

  • skirt or flat steak
  • light-flavored olive oil
  • butter and milk
  • yellow onion and celery ribs
  • flour, salt, and pepper
  • beef inventory and Worcestershire sauce
  • frozen combined peas and carrots
  • pie crusts
  • egg

To make an egg wash: Whisk collectively one egg with a couple of teaspoon of water and brush this combination over the crust earlier than baking. The egg helps the crust brown fantastically.

Pie crust perforated with fork

Steak Pot Pie

Begin by preheating the oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and put aside. Then, in a big deep skillet, over medium-high warmth, heat the oil. Add the meat and stir to coat.

Sprinkle the meat with salt and pepper and permit the meat to cook dinner for about 1 minute with out touching it. Stir and proceed cooking for a pair extra minutes. Switch the meat to a plate or bowl, leaving all juices within the pan.

Pouring beef stock

In the identical skillet used for the meat, soften the butter. Then, add the onions and celery and cook dinner till gentle, about 3 minutes.

Sprinkle with flour then slowly stir in beef broth and whisk to mix. Cook dinner for a minute or two, till thickened.

Adding milk and Worcestershire sauce to saucepan

Add the milk, Worcestershire, salt, and pepper. Then, scale back the warmth and simmer over medium-low warmth till thickened, about 5 minutes. Style and modify the salt and pepper, as wanted.

Add the cooked beef and greens to the sauce. Stir to combine all through. Style the filling now and modify the salt as wanted.

Overhead shot of pie crust with steak and vegetable filling

Pour the filling into the ready pie crust. High with the remaining pie crust. Seal the sides and minimize away any extra dough.

Make a number of slits within the high to permit steam to flee whereas baking. Then, brush the crust with an egg wash, if desired.

Bake for 35-40 minutes, or till the filling is effervescent scorching and the crust is golden. (Wrap the sides with foil to forestall over-browning, if desired.) Cool for 10 minutes earlier than serving.

Overhead shot of pot pie just before baking

There are countless methods to vary up an excellent pot pie recipe! Do you want inexperienced chile hen enchiladas? What about hen pot pie? Do flaky buttery tacky biscuits make you grin? In that case, this Spicy Chicken Pot Pie Casserole goes to make you very pleased.

Tender chunks of hen and greens are simmered collectively beneath a buttery, flaky biscuit topping to make this Chicken Pot Pie Casserole.

Earthy peas, candy carrots, and savory bits of celery and onions in a creamy, wealthy beef gravy baked inside a buttery crust make for a improbable Ground Beef Pot Pie.

Slice of pot pie with full pie in background

Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. My whole family gives this Leftover Turkey Pot Pie two large thumbs up!

Fluffy mashed candy potatoes high a saucy combination of seasoned floor beef and greens to make this Sweet Potato Shepherd’s Pie.

This totally loaded Chicken Potato Broccoli Casserole begins with fluffy mashed potatoes, combined with tender bites of broccoli and hen, then generously sprinkled with bacon and cheese. The result’s a completely irresistible dinner.

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Servings: 8

Stop your display screen from going darkish

  • Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and put aside. In a big deep skillet, over medium-high warmth, heat the oil. Add the meat and stir to coat.

  • Sprinkle the meat with salt and pepper and permit the meat to cook dinner for about 1 minute with out touching it. Stir and proceed cooking for a pair extra minutes. Switch the meat to a plate or bowl, leaving all juices within the pan.

  • In the identical skillet used for the meat, soften the butter. Add the onions and celery and cook dinner till gentle, about 3 minutes. Sprinkle with flour. Slowly stir in beef broth and whisk to mix. Cook dinner for a minute or two, till thickened.

  • Add the milk, Worcestershire, salt, and pepper. Cut back warmth and simmer over medium-low warmth till thickened, about 5 minutes. Style and modify the salt and pepper, as wanted.

  • Add the cooked beef and greens to the sauce. Stir to combine all through. Style the filling and add salt, as wanted. Pour the combination into the underside pie crust. High with remaining pie crust. Seal the sides and minimize away any extra dough.

  • Make a number of slits within the high to permit steam to flee whereas baking. Brush the crust with an egg wash, if desired. (egg wash notice beneath)

  • Bake for 35-40 minutes, or till the filling is effervescent scorching and the crust is golden. (Wrap the sides with foil to forestall over-browning, if desired.) Cool for 10 minutes earlier than serving.

To make an egg wash: Whisk collectively one egg with a couple of teaspoon of water and brush this combination over the crust earlier than baking. The egg helps the crust brown fantastically.

Energy: 448kcal · Carbohydrates: 33g · Protein: 26g · Fats: 24g · Saturated Fats: 9g · Polyunsaturated Fats: 2g · Monounsaturated Fats: 10g · Trans Fats: 0.4g · Ldl cholesterol: 85mg · Sodium: 672mg · Potassium: 502mg · Fiber: 3g · Sugar: 2g · Vitamin A: 2339IU · Vitamin C: 6mg · Calcium: 75mg · Iron: 4mg

Pot pie with steak and vegetables

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