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Delicious homemade beef pot pie served with golden flaky crust

Ultimate Beef Pot Pies

This Ultimate Beef Pot Pie is the epitome of comfort food, offering a rich and hearty filling of tender beef and nutritious vegetables encased in a flaky pie crust.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 2 lbs beef chuck or short ribs, cut into bite-sized pieces Use for a tender and tasty filling.
  • 2 tbsp olive oil For browning the beef.
  • 1 large onion, diced
  • 2 carrots diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme For flavor.
  • 1 tsp dried rosemary For flavor.
  • 1 bay leaf
  • Salt and black pepper, to taste
For the Pie Crust
  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 0.5 tsp salt
  • 0.5 cup cold water
  • 1 egg beaten (for egg wash) For a golden crust.

Method
 

Prepare the Beef Filling
  1. In a Dutch oven, heat olive oil over medium-high heat. Add the beef and brown it on all sides for about 5 minutes. Remove the beef and set it aside.
  2. In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
  3. Add the tomato paste and cook for 1-2 minutes. Sprinkle flour over the mixture, stirring well.
  4. Pour in the beef broth, then add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
  5. Add the browned beef back in, cover, and let it simmer for 1.5 to 2 hours until the meat is tender, stirring occasionally.
  6. If the filling is too thin, simmer uncovered for an additional 10 minutes until thickened. Remove the bay leaf.
Make the Pie Crust
  1. In a large bowl, combine the flour and salt. Add cold butter and mix until the dough resembles coarse crumbs.
  2. Gradually add cold water, stirring until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
  3. On a floured surface, roll the dough to fit your pie dishes.
Assemble the Pot Pies
  1. Preheat the oven to 375°F (190°C). Divide the beef filling among the pie dishes.
  2. Place the rolled-out pie crust over each dish, trimming the edges for a neat finish.
  3. Crimp the edges and cut small slits in the top to allow steam to escape. Lightly brush the crust with a beaten egg for a golden color.
Bake & Serve
  1. Bake for 30-35 minutes or until the crust is golden brown. Let it cool for 5 minutes, then serve warm.

Notes

To store leftover pot pies, allow them to cool completely. Cover them with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, you can freeze them. Wrap each pie tightly in plastic wrap, then foil, and store in the freezer for up to 2 months.