Pot Pie with Ground Beef
This homemade Ground Beef Pot Pie recipe features seasoned ground beef, savory brown gravy with carrots, potatoes, mushrooms and green peas, all nestled between two flaky pie crusts. It’s simple comfort food that warms the soul and a great way to stretch a pound of beef!
Remember those gross Banquet pot pies ( we used to call them TV dinners) your Mom used to warm up on busy school nights? I don’t know anyone who ever liked them. Now that you’re an adult, it’s time to skip the frozen food version and make your own beef pie with fresh or frozen vegetables and Pillsbury pie crusts.
Beef Pot Pie can be made in a round pie shape or as a casserole in a square or recangular baking dish
Ingredients
This recipe uses two refrigerated sheets of pie dough: one for the bottom crust and one for the top. The bottom crust is blind baked for about an hour. This ensures a flaky bottom crust, so be sure to allow time for this step. You’ll also need:
- Ground beef – use 80/20 ground beef; we need the residue from the cooked beef to make the brown gravy
- Veggies– fresh or frozen; if using frozen, thaw them first. Carrots, onions, celery, mushrooms and potates – all petite diced (small uniform pieces)
- Seasonings – ground coriander, Allspice, garlic powder, tomato paste, Worcestershire sauce
- You’ll need beef broth or beef stock, a little butter and flour to make a roux for the brown gravy and you’ll need a large egg and a teaspoon of water for the egg wash on the top crust
If you’re looking for more Southern comfort foods, you might like a Chicken and Dumplings, Creamy Chicken Spaghetti or a bowl of homemade Vegetable Soup.
Instructions
See the recipe card below for exact step-by-step instructions.
- Roll a sheet of pie dough into a 9″ inch pie plate; cover entire pie shell with foil and weight the bottom crust with dried beans or sugar;blind bake the pie crust at 350°F for 1 hour; when done, remove weight and allow to cool for at least 15 minutes
- While the crust is baking, make the beef pot pie filling. Saute vegetables, add ground beef, flour, beef stock and remaining ingredients; cook on medium heat until vegetable are tender
- Transfer beef pie filling to pie plate and top with remaining sheet of pie dough; cut a few slits in the top crust, brush with egg wash, and return to a 350°F oven; bake uncovered about 40 minutes, or until the top crust is nice and golden brown
- For best results, allow the ground beef pie to rest about 10-15 minutes before serving
Recipe Tips
- Make sure your vegetables are cut into small pieces; I cut them into quarter-inch cubes
- Once the filling is done on the stovetop, taste for salt and adjust seasonings at this point
- Allow pot pie to cool slightly before serving; this ensures a pretty presentation
Storage and Make Ahead
You can make this pot pie with ground beef three days in advance and freeze in an airtight container for up to 3 months. To reheat, allow beef pie to come to room temperature; cover with foil and bake in the oven at 200-300°F until warmed throughout.
Ground Beef Pot Pie
Equipment
- 9 inch pie plate , or a glass baking dish
Ingredients
- 1 pound ground beef, 80/20 See recipe notes
- 2 sheets refrigerated pie dough
- ¾ cup finely diced yellow onion
- ½ cup finely diced carrots
- ½ cup finely diced celery
- 1 cup peeled and diced Yukon gold waxy potato
- 8-10 medium mushrooms, sliced , any kind you like
- 1 cup frozen green peas
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1¼ teaspoons ground allspice
- 1¼ teaspoons garlic powder
- 3 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 large egg (for egg wash)
- 1 teaspoon water (for egg wash)
- pie weight: dried beans or 1 cup of sugar
- parsley for garnish (optional)
Instructions
- Prep: Thaw pie dough until you can roll it out but it is still cold; Blind bake the bottom crust = roll a sheet of dough onto pie plate, place a sheet of aluminum foil over the entire pie crust; add a weight to the crust (you can use dried beans or sugar); bake on the middle rack at 350℉ for 1 hour; remove and allow to cool2 sheets refrigerated pie dough, pie weight: dried beans or 1 cup of sugar
- In a large stockpot or deep skillet, melt butter; add carrots, celery, onion and mushrooms; season with kosher salt; saute on medium heat for 5 minutes;¾ cup finely diced yellow onion, ½ cup finely diced carrots, ½ cup finely diced celery, 2 tablespoons unsalted butter, ½ teaspoon kosher salt, 8-10 medium mushrooms, sliced
- Add beef to the stockpot and cook until there's no visible pink; break beef into small pieces; sprinkle beef and veggie mixture with flour and combine well1 pound ground beef, 80/20, 3 tablespoons all-purpose flour
- Add beef broth, potatoes, tomato paste, spices, Worcestershire sauce and peas; combine well; taste the mixture now and season with salt and pepper to taste; scoop filling onto baked and cooled crust2 cups beef broth, 3 tablespoons tomato paste, 1 teaspoon ground coriander, 1¼ teaspoons ground allspice, 1¼ teaspoons garlic powder, 3 tablespoons Worcestershire sauce, 1 cup frozen green peas, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup peeled and diced Yukon gold waxy potato
- Place the 2nd sheet of pie dough on top and pinch the edges. Make a few slits in the top crust and brush with egg wash; bake uncovered on middle rack at 350℉ until the top is a nice golden brown, about 45 minutes.1 large egg (for egg wash), 1 teaspoon water (for egg wash)
- Allow to cool about 10-15 minutes before serving and garnish with parsley
