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I have been making Chicken Pot Pie for years, but this was my first Beef Pot Pie. And, it is absolutely delicious. My husband said ‘this is like eating a roast beef meal’. I will definitely making it again.
If you are not a pie crust maker, I challenge you to give it a try. It need not be intimidating. But, if you don’t want to make your crust, just buy them! Who cares?
I love making my pot pie in my Fiesta casserole dish. I have two of these and they are almost always in use. They are deep and heavy and hold the heat so well. But just use whatever casserole dish you have. You will be glad you tried this recipe. I will put a link at the bottom of this recipe for my casserole dish.
Beef Pot Pie
2 1/2 cups flour
1 tsp. Salt
6 Tbsp butter, cut into sm. Chunks & chilled
3/4 cup shortening, chilled
1/2 cup ice water
1. Cut butter into sm. Cubes & chill. Chill shortening .
2. Using a pastry blender, blend/cut butter & shortening into the flour & salt. There should still be small chunks of butter.
3. Add ice water 1 Tbsp at a time until dough forms into a ball.
4. Divide in 1/2 and shape each half into a round flat cylinder.
5. Wrap with plastic wrap and chill.
Small beef roast, or steak or 1-1/2 lb. Burger
10 oz Steamable mixed vegetables
1 cup cubed, cooked potatoes
6 Tbsp. Butter
1/3 cup chopped onion
1 Tbsp. Minced garlic
1/3 cup flour
4-5 cups beef broth
1 tsp. Parsley flakes
1/2 tsp. Salt & pepper
1 tsp. Herbs de Provence
1 Tbsp. Worcestershire sauce
1. Cut cooked steak or roast beef into small chunks ( or cook the burger until done & place in a bowl).
2. Cook 1 cup potato cubes & drain(or use hash brown potatoes…they won’t need cooked)
3. Cook mixed vegetables in microwave then mix the potatoes with the mixed vegetables.
Make the gravy:
1. melt butter in skillet and add onion & garlic. Cook until onion is translucent.
2. Add flour and mix well.
3. Slowly add beef broth until it is desired thickness for your pot pie.
4. Add salt & pepper, parsley flakes, Herbs de Provence & Worcestershire sauce.
5. Simmer for 5 minutes then remove from heat.
1. Roll out crust and place in bottom of casserole dish.
2. Add meat & vegetables to dish on top of crust.
3. Pour gravy over all.
4. Roll out top crust & place on top of filling. Seal the edges as you would a pie.
5. Whisk one egg and brush on top crust. Cut 4-5 slits in top crust.
6. Bake at 425 for 32-38 minutes, or until heated through and golden brown.
Note: this can be frozen & baked later.
*This is an affiliate link and if you purchase the item I will receive a small commission at no extra cost to you. Thank you!