Beef Pot Pie

The secret to the best beef pot pie? Adding flavor in every step makes it the deepest, meatiest and richest dish imaginable. At least, that’s how we do it in our recipe. It’s a knockout winter dinner for two, with tender beef, potatoes and onions coated in a silky gravy and finished with a buttery, flaky pie crust baked right on top.

Ingredients for Beef Pot Pie

• Crust: A beef pot pie this good deserves a homemade pie crust. Ours is made from all-purpose flour, cold water, shortening and butter. Why two fats? Shortening provides optimal flakiness while butter adds flavor. It’s a win-win.
• Flour: Flour will help the beef get a nice crust to develop flavor, plus it will thicken the filling.
• Paprika: You can use regular paprika here for a mild and slightly sweet spice, or smoked paprika for added spice and smokiness.
• Top round steak: This steak cut is one of the leanest and least expensive cuts. Don’t worry, though; we’ll make the steak nice and tender by slow cooking it in broth.
• Onion: Onions add a pleasant pungency to the meaty, rich pie.
• Beef broth: The steak slow-cooks in the beef broth, breaking down the meat so it’s fork tender without losing any of that favorable beefy flavor.
• Cooked potatoes: Parboil cubed potatoes in very salty water until they’re fork-tender.

Directions

Step 1: Coat the beef

In a large resealable bag, combine the all-purpose flour, salt, pepper and paprika. Add the cubed beef, a few pieces at a time. Seal the bag and shake to coat the pieces.

Step 2: Sautee the beef and onions

In a large skillet, cook the coated beef and the sliced onion in the canola oil until the beef is browned and the sliced onions are tender.

Editor’s Tip: After browning the beef, the bottom of your pan might accumulate a brown crust. Don’t get rid of it! This is called the fond, and it’s full of flavor. In the next step, we’ll reintroduce the fond (and all its great flavor) into the filling.

Step 3: Slow-cook until tender

Pour the beef broth into the skillet. Bring the liquid to a boil. Reduce the heat to a simmer, cover the skillet and simmer for 45 minutes or until the meat is tender.

Editor’s Tip: Once the liquid starts to simmer, use a rubber spatula or wooden spoon to scrape the fond off the bottom of the pan so it can dissolve into the liquid.

Step 4: Add the potatoes

Uncover the skillet and stir in the cooked and cubed potatoes. Cook the potatoes until they’re heated through. Spoon the meat mixture into a greased 7-inch pie plate or 2-cup baking dish.

Step 5: Make the pie dough

Preheat the oven to 375°F. In a small bowl, whisk together the all-purpose flour and salt. Cut in the cold butter and shortening until the mixture becomes crumbly. Gradually add in the cold water, tossing with a fork until the dough forms a ball.

Editor’s Tip: Whenever I make a pie crust recipe, I always measure the cold water, tablespoon by tablespoon, from a bowl of ice water so it’s as cold as possible.

Step 6: Flute the pie crust

Roll out the pie dough to fit the baking dish. Use a small cookie cutter to cut a shape in the center of the circle.

Place the rolled-out pie crust over the meat mixture. Trim the crust to 1/2-inch beyond the edge of the dish.

Flute the edge of the crust.

Brush the top of the pie crust with the milk.

Step 7: Bake the beef pot pie

Slide the pie into the oven and bake until the pie crust is lightly browned on the edge, 35 to 40 minutes.

Recipe Variations

• Add more veggies: Want to add more color to your steak pot pie? Include vibrant veggies like carrots, celery and peas. Add the carrots and celery when you add the onions, and add the peas when you add the potatoes.
• Enhance with herbs: Fresh or dried rosemary, marjoram, sage, thyme and/or parsley enliven the flavor of beef pot pie with herbaceous, earthy notes.

How to Store Beef Pot Pie

To store beef pot pie, allow it to cool completely to room temperature. Cover the pie with storage wrap in its pan, or transfer leftover slices to an airtight container. The pie can last in the fridge for up to four days.

Can you freeze beef pot pie?

Yes, you can freeze leftover beef pot pie. Once the pie has cooled to room temperature, stash leftovers in an airtight, freezer-safe container and freeze them for up to two months. Thaw the pie overnight in the fridge.

Can you make beef pot pie ahead of time?

Yes, you can make beef pot pie ahead of time. The day before you want to serve the pie, fully prepare the filling, then allow it to cool to room temperature and store it in an airtight container in the fridge. You can also prepare the pie dough, too. Form the dough into a disk, wrap it tightly in storage wrap and stick it in the fridge.

An hour before serving, assemble and bake the pie according to the recipe’s directions, adding extra baking time as needed so the filling is heated through.

Beef Pot Pie Tips

Can you use a store-bought pie crust for beef pot pie? What about puff pastry?

Yes, you can use store-bought pie crust or puff pastry instead of homemade pie crust for the beef pot pie. If you’re going the store-bought route, always buy the best premade pie crust or puff pastry for the best flavor. Adjust the beef pot pie’s baking time according to the pie crust or puff pastry’s package directions.

If you double this recipe, what dish would you bake it in?

To double our beef pot pie recipe, bake it in a deep-dish 9-inch pie plate or a 4-cup baking dish.

How do you serve steak pot pie?

Serve steak and potato pie warm (not hot) from the oven. No burnt tongues, please! Complete the meal with bread rolls or crusty slices of bread and one or two vegetable side dishes like roasted broccoli or a refreshing side salad. If you’re someone who likes a lot of sauce, make sure there’s gravy nearby.