Ultimate Savory Beef Pot Pie
This Ultimate Savory Beef Pot Pie is a heartwarming dish that brings together tender chunks of beef, vibrant vegetables, and a rich, flavorful gravy, all encased in a golden pie crust. Utilizing leftover gravy from your favorite pot roast adds depth and richness, but you can easily substitute with beef broth if needed. The secret is in simmering the filling to allow all the flavors to meld beautifully before encasing it in pastry. With just one pastry crust on top, this recipe is straightforward and incredibly satisfying. Don't skip the essential potatoes and carrots — they add not only flavor but also a delightful texture to every bite. Ideal for cozy nights in, this pot pie is sure to become a family favorite, and you might find yourself sneaking bites right from the stove before it even reaches the oven!
N/A
Servings
367
Calories
16
Ingredients
Ingredients
Unbaked pie pastry
1 (Large enough for a 10-inch deep-dish pie plate or small casserole.)
Butter
1/3 cup (Melted.)
Large onions
2 (Chopped.)
Medium celery ribs
2 (Coarsely chopped.)
Large garlic cloves
3 (Minced.)
Tomato paste
1 tablespoon (None.)
Dried chili pepper flakes
1 teaspoon (Optional for heat.)
Dried thyme
2 teaspoons (Rubbed between fingers.)
Flour
1/4 cup (None.)
Leftover beef gravy
2 cups (Or use beef consomme or broth.)
Worcestershire sauce
2 tablespoons (Use only if using beef broth.)
Cooked beef
3 cups (Cut into small cubes (leftover steak or roast).)
Small potatoes
4 (Peeled and cut into 1/2-inch cubes or larger.)
Carrots
2 (Peeled and cut into 1/4-inch cubes or larger.)
Canned sliced mushrooms
1 (10 ounce) can (Well-drained.)
Salt and freshly ground black pepper
To taste (None.)
Instructions
1
Preheat your oven to 375°F (190°C). Prepare a 10-inch deep-dish pie plate or a medium-sized casserole dish.
2
In a small saucepan, bring salted water to a boil. Add cubed potatoes and diced carrots, cooking until JUST fork-tender, about 6-8 minutes. Drain and set aside.
3
In a large skillet over medium-high heat, melt the butter. Add chopped onions and celery; sauté until they become soft, approximately 3-4 minutes.
4
Stir in minced garlic and cook for an additional 2 minutes, until fragrant.
5
Mix in tomato paste and cook for 1 minute for enhanced flavor.
6
Add flour, whisking continuously for 1 minute to create a roux.
7
Gradually whisk in the leftover beef gravy (or beef consomme/broth) until the mixture thickens, about 2-3 minutes.
8
If using beef broth, stir in Worcestershire sauce; if using leftover gravy, omit this step.
9
Incorporate cooked beef and drained mushrooms into the thickened gravy mixture and let it simmer for 15-20 minutes to develop flavors.
10
Gently fold in the cooked potatoes and carrots, mixing until well combined. Season with salt and freshly ground black pepper to taste.
11
Pour the beef and vegetable filling into the prepared pie plate or casserole dish.
12
Cover with the pie pastry, leaving approximately 1.5 inches around the edges. Crimp the edges to seal and cut a few slits on top to allow steam to escape.
13
Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 40-45 minutes, or until the filling is bubbling and the pastry is golden brown.
14
Let cool slightly before serving. Enjoy this comforting dish!
Nutrition Information
15g
Fat
30g
Carbs
30g
Protein
3g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Savory Beef Pot Pie?
It is a heartwarming dish featuring tender beef, vegetables, and rich gravy encased in a golden pie crust.
What temperature should I preheat the oven to?
Preheat your oven to 375°F (190°C).
How long does it take to bake the pot pie?
The pie should bake for 40-45 minutes until the filling is bubbling and the pastry is golden brown.
Can I use beef broth instead of gravy?
Yes, you can substitute leftover gravy with beef broth or beef consomme if needed.
When should I add Worcestershire sauce?
Add Worcestershire sauce only if you are using beef broth instead of leftover gravy.
Do I need to precook the potatoes and carrots?
Yes, boil them in salted water for 6-8 minutes until they are just fork-tender before adding them to the filling.
What kind of beef is best for this recipe?
The recipe calls for 3 cups of cooked beef cut into small cubes, such as leftover steak or pot roast.
How many onions are used in this recipe?
The recipe requires 2 large chopped onions.
Is there a bottom crust in this pot pie?
No, this specific recipe uses just one pastry crust placed on top of the filling.
How do I prevent the pie from overflowing in the oven?
Place the pie dish on a baking sheet to catch any overflow during the baking process.
What size baking dish is recommended?
Use a 10-inch deep-dish pie plate or a medium-sized casserole dish.
How many calories are in a serving of this beef pot pie?
One serving contains approximately 367 calories.
What is the secret to the rich flavor of the filling?
The secret is simmering the filling for 15-20 minutes to allow flavors to meld and using leftover gravy if available.
Can I make this dish spicy?
Yes, you can add 1 teaspoon of dried chili pepper flakes for optional heat.
What herbs are used for seasoning?
The recipe uses 2 teaspoons of dried thyme, rubbed between the fingers to release flavor.
How much garlic is required?
The recipe calls for 3 large minced garlic cloves.
What is the purpose of the flour in the recipe?
The flour is whisked into the butter and vegetables to create a roux, which thickens the gravy.
Should I drain the canned mushrooms?
Yes, ensure the canned sliced mushrooms are well-drained before adding them to the mixture.
What is the protein content per serving?
Each serving contains 30g of protein.
How much fat is in this recipe?
There are 15g of fat per serving.
What are the carbohydrate and fiber counts?
There are 30g of carbohydrates and 3g of fiber per serving.
Why do I need to cut slits in the pastry?
Slits allow steam to escape while the pie is baking, preventing the crust from becoming soggy or bursting.
How much butter is used to sauté the vegetables?
The recipe uses 1/3 cup of butter.
Is tomato paste necessary?
Yes, 1 tablespoon of tomato paste is cooked with the vegetables to enhance the overall flavor.
How many carrots and potatoes should I use?
The recipe requires 4 small potatoes and 2 carrots.
Should I let the pie cool before serving?
Yes, let it cool slightly before serving to allow the filling to set.
What is the total number of ingredients?
There are 16 ingredients listed for this recipe.
How much gravy or broth is needed?
You will need 2 cups of leftover beef gravy, beef consomme, or beef broth.
What are the suggested tags for this recipe?
Tags include beef pot pie, savory pie, comfort food, leftover beef, and hearty dinner.
How long should I sauté the onions and celery?
Sauté them for approximately 3-4 minutes until they become soft.