Beef Pot Pie

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This comforting beef pot pie recipe uses sirloin to cut down on cooking time while keeping all the classic flavors. Perfect for a cozy night in!

After visiting Ireland and the UK a few times, one thing I know for sure is that we don’t enjoy meat pies enough over here.

These savory dishes are ideal for drizzly days or whenever you want something to warm you up from the inside out. 

If you love beef stew, this beef pot pie is going to be a favorite as well. Filled with tender sirloin, tasty veggies, and a savory gravy, then topped with a flaky pie crust, it’s one meal that always satisfies!

Because this recipe uses sirloin, it’s ready quicker than other beef pot pies. You could even make the filling in advance, then assemble and bake later on. Get ready to tuck in!

Ingredients for beef pot pie

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Sirloin – Using sirloin means we don’t need to spend hours cooking the meat to get wonderfully tender flavor. Cut it into bite-size cubes before cooking.

Pie crusts – I use a double recipe of my homemade pie crust, which uses both shortening and butter. Use your favorite recipe, but make sure to not add any sugar!

Olive oil and butter – To cook the meat and veggies.

Pearl onions – These small onions are so good in stews and pot pies! Save time on peeling by using the frozen pearl onions. Make sure to thaw and drain well.

Peas – Use fresh or thawed and drained frozen peas.

Carrots, Celery, Potatoes – Cut into small pieces, about ¼-inch in size. This will help the vegetables cook evenly, as well as keep the pot pie easy to eat. 

Flour – For thickening the gravy. I use all-purpose flour here.

Tomato paste – Adds a rich flavor to the gravy.

Beef broth – The basis of our gravy. You can use beef stock or homemade, if you like. I sometimes opt for the low-sodium versions so I can salt the dish to taste.

Milk – For the gravy.

Thyme – To add aromatic flavor. I recommend using fresh thyme here!

Salt and pepper – For seasoning.

Egg – For a golden crust, we’ll brush the top with beaten egg before baking.

How to make this recipe

If you are making crust from scratch, do that first, and pop it into the fridge to chill while you make the filling.

Move an oven rack to the lower third and preheat the oven to 450°F.

Pat the sirloin dry with paper towels, then season all over with salt and pepper.

Heat the olive oil in a large saucepan or Dutch oven over medium-high. Once the oil is hot, add half of the beef and brown on all sides, cooking for about 2 minutes. (The meat will finish cooking later.) 

Remove the meat to a bowl and repeat with the second batch. Set aside.

Turn the heat down to medium. Using the same pot, add the butter and scrape up any browned bits on the bottom of the pan.

Add the onions, carrots, and celery, along with salt and pepper. Cook 4-5 minutes, until the vegetables start to soften.

Stir in the flour and cook for 1 minute, then stir in the tomato paste, coating all the vegetables. Stir in the broth, milk, potatoes, and thyme.

Turn the heat back up to medium-high and bring to a boil, then reduce to medium-low and let simmer for 8-10 minutes. You want the potatoes to be tender and the sauce thickened; the sauce won’t really thicken in the oven so make sure it’s to your liking at this point.

Remove from heat and stir in the sirloin along with any accumulated juices from the bowl.

Remove one pie crust from the refrigerator, and on a lightly floured surface roll it out into a 12-inch circle. Place in a 9-by-2-inch pie plate, smoothing out the dough and trimming excess overhang.

Place on a rimmed baking sheet. Pour the filling into the crust.

Roll out the second pie crust and drape over the top of the pie. Trim the overhang, then crimp the edges together as desired, using a fork or your fingers. Cut a few slits in the center of the pie to allow steam to escape.

Brush the top and edges of the pie with the beaten egg.

Slide into the oven and bake for 18 to 20 minutes, until the top is a light golden brown. Then reduce the heat to 375°F and continue baking for 12 to 15 minutes.

Remove from the oven and let rest 45 minutes before serving to cool and let the juices settle.

Storage and reheating

Leftover pot pie can be stored in the refrigerator for about 3 days. Warm individual portions in the microwave. The crust won’t be as flaky and crisp, but it will still be delicious!

If you would like to freeze beef pot pie, I recommend assembling the pie and freezing before baking. 

To bake from frozen, remove from the freezer to let stand while you preheat the oven. Cover with foil and bake at 425°F for 30 minutes, then remove the foil and bake at 350°F for an additional 30 minutes, or until heated through and golden brown.

FAQ

Can I use puff pastry for the crust?

Puff pastry is a good option if you want to make a top-only pot pie rather than a fully encased one. Cover with foil if it is browning too quickly.

Can I use leftover roast beef for beef pot pie?

Yes! If you have leftover meat on hand, feel free to substitute it in for the sirloin. Simply start the recipe at the vegetable step.

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Beef Pot Pie

Tender sirloin and vegetables are wrapped in a flaky pie crust for this deliciously comforting beef pot pie.

Author : Megan Myers

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting time 45 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings 8

Calories 510 kcal

Ingredients

  

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• 2 pie crust, homemade or store-bought
• 2 pounds beef sirloin, trimmed and cubed
• Fine sea salt and ground black pepper
• 1 tablespoon extra virgin olive oil
• 4 tablespoons unsalted butter
• 2 cups pearl onions, peeled, or thawed if frozen
• 2/3 cup diced carrots, cut into 1/4-inch pieces
• 2/3 cup diced , cut into 1/4-inch pieces
• 6 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 2 cups beef broth
• 3/4 cup whole milk
• 1 cup russet potato, peeled and cut into 1/4-inch pieces
• 1 teaspoon minced fresh thyme
• 3/4 cup peas, thawed if frozen
• 1 large egg, lightly beaten

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Instructions

• If preparing pie crust from scratch, make it first then pop into the fridge to chill while you prepare the filling.
• Place an oven rack on the lower 1/3 shelf and preheat oven to 450°F. Pat beef dry and season with salt and pepper.
• Add the olive oil to a large saucepan over medium-high heat. Once the oil is hot, add half of the beef and cook for 1-2 minutes, browning all over. (Note: the meat doesn’t need to be completely cooked). Transfer to a plate and repeat with the remaining beef. Set aside.
• Turn the heat down to medium and add the butter, scraping up any brown bits from the bottom of the pan as it melts. Add the onions, carrots, celery, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then cook until vegetables begin to soften, 4-5 minutes. Add the flour and cook for 1 minute, stirring constantly. Add the tomato paste, stir for 1 minute, then add the broth, milk, potatoes, and thyme.
• Bring the mixture to boil over medium-high heat, then reduce the heat to medium-low and simmer until the sauce is thickened and the potatoes are tender, 8-10 minutes. Remove from the heat and stir in the beef (as well as any juices that have accumulated on the plate) and peas.
• On a clean, floured surface, roll out one of the discs of chilled dough into a 12-inch diameter circle (keep the second disc refrigerated). Place the dough into a 9-inch pie dish that’s 1 1/2 to 2 inches deep. Smooth out the dough inside the dish, then trim and discard the overhang of dough.
• Pour the beef mixture into the dish.
• Roll out the second disc of dough and use it to cover the pie, again trimming the extra overhang. Crimp the dough around the edges using a fork, then use a knife to cut a few small slits in the top center of the dough to allow steam to escape while cooking.
• Using a pastry brush, lightly brush the top and edges with egg. Place the pie on a baking sheet. Bake until the top is a light golden brown, 18-20 minutes. Then reduce the oven temperature to 375°F, rotate the baking sheet, and bake until the crust is a deeper golden brown, 12-15 minutes.
• Let the pie cool on a wire rack before serving for at least 45 minutes.

Nutrition

Calories: 510 kcalCarbohydrates: 38 gProtein: 33 gFat: 24 gSaturated Fat: 9 gCholesterol: 106 mgSodium: 627 mgPotassium: 752 mgFiber: 4 gSugar: 5 gIron: 4 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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