Homemade Beef Pot Pie
A comforting and hearty beef pot pie filled with tender beef and fresh vegetables, all encased in a flaky crust.
Ingredients
Main Ingredients
- 1.5 pounds beef steak diced into 1/2-inch pieces
- 1 tablespoon light olive oil
- 2 tablespoons butter
- 1 cup yellow onion chopped
- 2 ribs celery sliced
- 0.33 cup all-purpose flour
- 2 cups beef stock
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 12 ounces frozen mixed peas and carrots
- 1 egg beaten for egg wash
Instructions
- Preheat your oven to 425°F (220°C). Place one pie crust in a deep pie plate, prick with a fork, and set aside.
- In a large skillet over medium-high heat, warm the light olive oil. Add the diced beef, season with kosher salt and black pepper, and cook for a few minutes until browned. Transfer the beef to a plate, keeping the juices in the pan.
- In the same skillet, melt the butter. Add the chopped onions and sliced celery, cooking until soft, about 3 minutes.
- Sprinkle the sautéed vegetables with flour, then slowly stir in the beef stock, whisking until thickened.
- Add the milk, Worcestershire sauce, salt, and pepper. Simmer over medium-low heat until thickened, about 5 minutes. Adjust seasoning if needed.
- Mix in the cooked beef and vegetables. Adjust seasoning if needed. Pour the mixture into the bottom pie crust and cover with the remaining crust.
- Seal the edges and cut away excess dough. Make slits in the top crust for steam to escape. Optionally, brush the crust with beaten egg.
- Bake for 35-40 minutes until the filling bubbles and the crust is golden. If the edges brown too quickly, cover with foil. Let it cool for 10 minutes before serving.
Notes
For a shiny crust, brush the top crust with an egg wash made by beating an egg with a tablespoon of water.