This homemade beef pot pie recipe is an easy, comforting meal that's perfect for cold winter evenings. With the savory flavors of beef, garlic, thyme, and vegetables in a rich beef broth and topped with a flaky pie crust - this all-in-one dish is sure to become a family favorite!
1poundStew meatbeef chuck eye cut into small cubes
1cupFlour
5tablespoonsOlive oil
2clovesGarlicchopped
4cubesBouillon
6cupsWater
1tablespoonFresh thyme
¾teaspoonSalt
1teaspoonWorcestershire
½teaspoonPepper
1½cupsPotatoescubed
1Onionchopped
1cupCarrotsdiced
1cupFrozen peas
1Egg
1tablespoonWater
Sprigs fresh thyme for garnish
Instructions
Preparations
Chop the potatoes and carrots into small cubes and finely dice the onion and garlic.
Cut the chuck roast into cubes.
Dredge the cubed beef into the flour and shake off any excess.
Cooking instructions
Set a Dutch oven or large pot over medium-high heat and add half of the olive oil.
Once hot, cook the coated beef cubes until browned all over.
Remove the browned beef from the pot and add more olive oil to it to brown the chopped onion and garlic.
Add the seared beef back into the pot with the remaining ingredients. Excluding the potatoes, carrots, and peas.
Cover with lid and simmer for 1½ hours, then add the vegetables and cook for another 20-30 minutes until the vegetables and beef are tender.
Preheat the oven to 450 degrees Fahrenheit (225 degrees Celsius).
Lightly grease a large pie plate or pie dish and pour in the tender beef stew.
Gently lay your beef pie crust over the top, sealing the edges well and cutting a few steam vents in the top with a knife.
Beat the egg and 1 tablespoon of water together and lightly brush the egg wash over the top crust.
Bake in the preheated oven for about 30 - 40 minutes until the crust turns golden brown and puffs up.
Remove from the oven and allow to cool for 5 minutes.
Garnish with fresh thyme and serve with your favorite side dish.
Recipe Notes
Cooking the beefMake sure to cook the beef until it’s brown, this will give the broth a deep flavor.Pat beef cubesIt's important to dry the beef cubes with paper towel before dredging them in flour.Make individual pot piesInstead of making one big pot pie for your guests, why not make individual ones if you have several small pie pots.Avoiding soggy pie crustsFor best results, allow the mixture to cool before topping it with the pie crust, and make sure it is not sitting on the mixture, otherwise, you will end up with a soggy crust.Thick brothIf your broth isn't as thick as you'd like it, you can thicken it by mixing 1 tablespoon of corn flour with 1 tablespoon of water and mixing this into the pot.