Beef Pot Pie
A classic comfort food featuring savory beef and vegetables in a rich gravy, all encased in a flaky pie crust, perfect for family dinners.
Ingredients
Main Ingredients
- 1 lb beef stew meat Cut into cubes
- 1 cup carrots, chopped Fresh or frozen
- 1 cup potatoes, diced Peeled and cubed
- 1 cup peas Fresh or frozen
- 1 medium onion, chopped
- 2 cups beef broth Can substitute with chicken or vegetable broth
- ¼ cup flour
- 2 tbsp butter For cooking the onions
- 1 tsp salt To taste
- ½ tsp pepper To taste
- 1 tsp thyme Dried or fresh
- 1 pie crust store-bought or homemade Can substitute with puff pastry or biscuit topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter. Add the chopped onions and cook until they are softened and translucent, about 3-5 minutes.
- Add the beef stew meat to the skillet. Cook until it's browned on all sides.
- Stir in the chopped carrots, diced potatoes, peas, and thyme. Sprinkle the flour onto the mixture and stir until everything is well combined.
- Gradually pour in the beef broth while stirring constantly until the mixture thickens.
- Add salt and pepper to taste.
- Pour the beef and vegetable mixture into a pie dish. Cover it with your pie crust, making slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let the pot pie cool slightly before serving.
Notes
Make sure your oven is fully preheated before baking. The filling should be thick but not dry; add more broth if necessary. Don't skip the slits in the crust to avoid a soggy pie.
