Beef Pot Pie Recipes Made With Ground Chuck

Beefiness Pot Pie is a hearty, delicious comfort food recipe featuring savory ground beefiness and veggies in a flavorful gravy topped by a flaky, buttery pie crust. And if you adopt, it'southward just as like shooting fish in a barrel to brand it with tender cubed beef!

Fall is right around the corner and cooler temperatures are coming...I just know it! 😉 And the changing o' the seasons always has me peckish ane of 2 things: soup...or comfort nutrient! Well, I can't retrieve of a more comforting condolement food recipe than pot pie.

My beloved, to-die-for Chicken Pot Pie recipe has long been one of my very favorite things to eat. Period. So information technology'south somewhat of a wonder that it took me so long to give Beef Pot Pie a go. But when I recently institute myself with a spare homemade pie crust and a pound of ground beef, I thought...why not?

An Easy Version...with Ground Beef!

That'south right, friends...this Beefiness Pot Pie recipe is actually made with ground beef! I created it that way by pattern, because I pretty much always have ground beef on hand and it's and then quick and easy to brown upwards. You lot know how I love my like shooting fish in a barrel ground beef dinner recipes... 😉

Cubed Beef Option

That existence said, it would be totally easy and delicious to brand this recipe with cubes of beefiness sirloin or roast or stew meat instead.

As the first step in this recipe, you lot'd simply sear said cubed beef in butter and/or olive oil in a pot.

From there, remove it to a plate and proceed with the recipe, adding more butter/olive oil as directed.

Then stir the browned beefiness back into the filling at the very end, at the same time as the potatoes and peas. The meat will finish cooking through once the whole dish is popped in the oven.

Ingredients

And then what exactly practise you need to make this savory, yummy repast?

• Beefiness. Every bit already mentioned, I used footing beef. Simply it would be simple to swap that out for little chunks of beef if that's your preference.
• Mushrooms. These are optional but highly recommended. I just call up there's just something then savory and succulent nearly the combination of beef and mushrooms. I used regular white push button mushrooms, just you could apply creminis if you're feeling fancy. The other squeamish thing is that, even if your family has dissever opinions on whether or not to include mushrooms, they're actually really easy to pick out for those who don't care for them. But inquire my kids... 🙂
• Carrots. You can utilize sliced or diced or matchstick. I typically cull the latter because I tin buy a purse of them already "matchstick-ed" at the grocery store. Considering let'southward exist frank...I've never been one to turn down a time-saving shortcut!
• Garlic. Because...flavour.
• Butter + actress-virgin olive oil. These are for sauteing the mushrooms, carrots, and garlic. You lot could opt to use just one or the other, only I generally like to combine the two for a residuum of high fume point (olive oil) and flavor (butter).

• Potato. 1 large tater (I prefer a Russet) needs to be pre-cooked and peeled before cutting it upwardly and stirring it into the finished pot pie filling. If your potatoes are smaller, you may need two of 'em. Yous'll just desire a total corporeality of 2 to three cups cubed murphy. I either employ a leftover broiled potato from the nighttime before (I'll cook an extra one knowing that I'll demand it the side by side 24-hour interval for pot pie), or I quickly zap one in the microwave. To do so, wash and dry a large potato, poke holes in it with a fork, and microwave on high for 5 minutes. Flip it over and melt for 5 more minutes (give or take, depending on the size of your potato and/or the power of your microwave). Allow to cool while you ready the rest of the pot pie filling.
• Frozen light-green peas. These are stirred into the filling merely before pouring it into the baking dish. Information technology's fine if they're still frozen considering they'll finish thawing/cooking in one case the dish is in the oven.
• Flour + beef broth. These ingredients form the base of the thick, silky gravy. If I don't have beef broth or stock on mitt, I use organic Ameliorate Than Bouillon Beef Base and water to mix upwards my own. I happen to think this bouillon base makes the gravy taste even "beefier." But information technology can also be rather salty, and then be sure to gustatory modality your final gravy before gradually stirring in any additional salt.

• Half-and-half + red wine. These ii ingredients make the aforementioned thick, silky gravy gustation fifty-fifty better! Respectively, they add a hint of decadence and layer of flavor that takes the gravy from adept to neat. That being said, yous can substitute milk for the half-and-half to lighten things upwards. And/or you may get out out the wine altogether, if that's your preference. On the other manus, if you enjoy the flavor of wine in sauces and gravies merely you don't want to open a whole big bottle when you just demand a splash for a recipe, I recommend buying a iv-pack of mini vino bottles with screw tops. Information technology'due south not the best quality wine, but information technology'south not terrible either...I've establish it to be fine for cooking. Y'all can open one mini bottle, add together a scrap to a recipe, and so store it in the door of your refrigerator until the next fourth dimension you need wine for a recipe. I do this with both mini reddish wine and mini white wine bottles.
• Herbs + spices. Namely, dried thyme, garlic powder, onion powder, salt, and pepper make the flavors popular in this Beef Pot Pie. If you happen to accept fresh thyme, it's less strong than dried and then plan on using three times as much (a heaping 2 teaspoons total of fresh chopped thyme leaves for this recipe).
• Pie crust. You can absolutely utilise a store-bought chaff here. But if you've got just a few minutes and a nutrient processor, I highly, highly recommend you endeavour my flaky, tender All-Butter Pie Chaff! The recipe actually makes two pie crusts. As a result, I typically always proceed at least 1 spare homemade pie crust in the freezer...you know, for last-minute Beefiness Pot Pie cravings.

How to Make Beef Pot Pie

Beefiness Pot Pie from scratch may sound intimidating if you lot've never made information technology earlier, but I promise that the steps are super simple and straightforward.

1. Melt some butter and extra-virgin olive oil in a large pot. Saute the garlic, mushrooms, and carrots until the veggies are tender and the liquids are evaporated. Remove to a plate.
2. Add together the ground beefiness to the pot and melt until browned. Drain the grease and season with common salt and pepper. Sprinkle with flour and stir/cook for a couple of minutes to get rid of any floury taste.
3. Add the cooked veggies back to the pot.

4. Pour in the beef broth, half-and-half, and wine. Bring to a simmer, while stirring, and cook until simply thickened.

5. Stir in the seasonings, cubed potato, and green peas. Remove the pot from the rut and cascade the filling into a baking dish.

6. Whorl out the pie crust to the dimensions of the baking dish and place information technology on top of the filling. Printing down the edges and cutting vents all over the crust.

7. Bake in a preheated oven until golden and bubbly!

The sizes of baking dishes tin can vary. So if your crust comes all the way up to the top edges of your baking dish, it might not be a bad idea to place it on a rimmed cookie sheet earlier popping in the oven. This could save you a bottom-of-the-oven mess in the event of any bubbling over.

How to Freeze Beef Pot Pie

This recipe is so popular at my firm that I oft double it and pop one in the freezer for a prepare-made dinner at a later date.

It'due south also a great meal to gift to others, whether fresh or frozen.

1. To freeze, you're basically going to make this recipe as directed all the way through the stride of placing the crust on top. In other words, you'll melt the filling, transfer it to a baking dish (but make sure your baking dish is temperature-safe to go from the freezer to the oven subsequently, such as a metal or foil pan), lay the chaff on top, and cutting some vents.

But practise not bake information technology!

2. Instead, tightly wrap the dish in freezer-thickness aluminum foil (or two layers of regular foil) for upward to 2 months. I find it helpful to label the top with the name of the recipe, the date, and baking directions...and so that it doesn't disappear forever into the abyss of my freezer.
3. When you are gear up to enjoy, remove the dish from the freezer and preheat the oven to 400°F. Get out the elevation of the frozen pot pie covered with a single layer of foil and pop into the preheated oven for 40 minutes. Then remove the foil and bake, uncovered, for an boosted 30 to 35 minutes, or until the chaff is golden chocolate-brown and the filling is bubbling through the slits. You lot want information technology hot and bubbly all the style to the center, not but around the edges.

You can likewise cull to thaw the frozen pie in the refrigerator for 24 hours first and and so bake following the directions plant in the regular recipe. Merely that's for folks who fancy "thinking ahead" every bit one of their potent suits... 😉

I'm telling y'all, the home cooked effort of this Beef Pot Pie recipe is so worth it.

Because the resulting dinner is so warm...so cozy...then mouthwatering-ly scrumptious that you juuuust might find yourself looking forward to that next cold forepart. 😉

More Ground Beef Recipes

• The BEST 1-Pot Spaghetti
• Ground Beefiness & Broccoli
• Taco Shepherd's Pie
• Bulky Cheese Tortellini Broil
• Tamale Pie

• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons butter
• ▢ 3 big cloves garlic, minced
• ▢ eight ounces sliced white mushrooms, cleaned
• ▢ 2 cups diced OR matchstick carrots
• ▢ ane pound ground beef
• ▢ ⅓ cup all-purpose flour
• ▢ 2 cups low-sodium beef goop
• ▢ ½ cup half-and-half
• ▢ Splash of cherry-red vino, optional
• ▢ ¾ teaspoon dried thyme
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ ½ to 1 teaspoon salt, to sense of taste
• ▢ Freshly ground black pepper, to taste
• ▢ i large potato (or 2 medium potatoes), cooked, peeled, & cubed (about two cups)
• ▢ 1 ½ cups frozen green peas
• ▢ 1 unbaked pie chaff

Cook Mode Prevent your screen from going dark

• Accommodate the oven rack to the heart position and preheat oven to 400°F.

• Fix a large pot or Dutch oven over medium to medium-high heat. Add the olive oil and butter and let to melt together; swirl the pan to coat. Add the garlic, mushrooms, and carrots and cook until tender, stirring occasionally, for 7 to 10 minutes or until the liquid has evaporated. Remove the veggies to a bowl or plate and set aside.

• Add the ground beef to the empty pot. Melt until no longer pink, breaking apart and stirring as the meat cooks; drain the grease and season with salt and pepper. Sprinkle the flour over the cooked beef and stir to combine. Melt for 2 minutes, stirring constantly. Add the veggies back to the pot.

• Pour in the beefiness broth, and so add the half-and-half and the wine (if using). Stir to combine, scraping the bottom of the pot. Increase the heat and bring to a simmer, stirring occasionally. Keep to stir occasionally while the mixture simmers for a minute or 2, or until thickened. Stir in the thyme, garlic powder, onion powder, salt, and pepper. Adjust the seasonings to taste. Stir in the cubed potato and the frozen green peas, then remove the pot from the heat.

• Pour the mixture into a *deep* nine-by-9-inch baking dish (or a comparable 3-quart baking dish). Curlicue out the pie crust so that it'due south about one inch larger than your baking dish. Place the crust on top to the pot pie mixture and press the edges into the size of the dish. Cut vents in the elevation of the crust.

• Bake for 30 to 35 minutes or until golden and bubbly. Allow to absurd for 10 minutes earlier serving.

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• To brand this recipe with cubes of beef sirloin or roast or stew meat instead of ground beef, sear your cubed beef on all sides in butter and/or olive oil as the outset footstep. Remove the seared beef cubes to a plate and proceed with the recipe (adding more than butter/olive oil to the pot as directed). Then stir the seared beef back in at the very end, at the same time equally the potatoes and peas. The beef volition finish cooking through once the whole dish is popped in the oven.
• Your spud should be pre-cooked and peeled before cutting it upward and stirring information technology into the finished pot pie filling. I prefer using a Russet. Regardless of the size of your potato(es), you'll need 2 to 3 cups of cubed white potato full. I either use a leftover baked potato from the night before (I'll cook an extra ane knowing that I'll demand it the next day for pot pie), or I rapidly cook one in the microwave. To do so, wash and dry a big tater, poke holes in it with a fork, and microwave on high for 5 minutes. Flip it over and cook for 5 more minutes (give or have, depending on the size of your white potato and/or the power of your microwave). Let to cool while you lot fix the remainder of the pot pie filling.
• If I don't accept beef broth or stock on paw, I use organic Meliorate Than Burgoo Beef Base of operations and h2o to mix up my own. I happen to think this bouillon base makes the gravy taste extra "beefy." But it tin can likewise be rather salty, so be sure to taste your final gravy before gradually stirring in whatsoever additional table salt.
• To lighten things upwardly, y'all may substitute milk for the half-and-half.
• If you wish, y'all may get out out the vino altogether.
• If you happen to have fresh thyme, it's less potent than dried so program on using 3 times equally much (a heaping 2 teaspoons total of fresh chopped thyme leaves).
• If your baking dish seems especially full or the crust comes all the way up to the acme edges, I recommend placing your pot pie on a rimmed cookie sail before placing in the oven to foreclose any potential mess fabricated past bubbling over.

Calories: 320 kcal | Carbohydrates: 27 g | Protein: 19 thou | Fat: 15 g | Saturated Fat: vi k | Cholesterol: 45 mg | Sodium: 426 mg | Potassium: 735 mg | Fiber: iv one thousand | Sugar: 4 g | Vitamin A: 5651 IU | Vitamin C: 17 mg | Calcium: 54 mg | Fe: 4 mg

Postal service originally published on November 14, 2018, and updated on September 17, 2021.

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Source: https://www.fivehearthome.com/beef-pot-pie/

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