Okay, friends, let’s talk comfort food. What is a dish that’s warm, savory, and just makes you feel good inside? What is your go-to ground beef pot pie? If you love chicken pot pie, just wait until you try this version. What is the same cozy vibe, but with a beefier twist that’s absolutely irresistible. What are some of the best dinners to eat on a cold winter evening?
What is ground beef pot pie?
Think of Ground Beef Pot Pie as a warm, comforting hug in a dish. It’s essentially a savory pie, but instead of a sweet filling, it’s packed with seasoned ground beef, tender vegetables, and a creamy, flavorful gravy. The “pie” part comes from the crust, which can be anything from a flaky pastry crust to a simple mashed potato topping (I prefer puff pastry, personally!). It’s a complete meal in one dish, super satisfying, and surprisingly easy to make. The name pretty much sums it up: ground beef nestled in a delicious pie! My grandma used to make something similar with leftover roast beef, and this is my take on that childhood favorite.
Why you’ll love this recipe?
Where do I start? What are some good reasons to make Ground Beef pot pie?
First and foremost, the flavor is incredible. You’ve got the rich, savory taste of browned Ground Beef, combined with the sweetness of carrots and peas, the earthiness of potatoes, and the aromatic warmth of herbs like thyme and rosemary. And that creamy gravy? It ties everything together perfectly. It’s the kind of dish that makes you want to lick your plate clean. What I love most is that it’s not overly complicated. You don’t need to be a master chef to pull this off, trust me. It’s straightforward, with simple ingredients, and the results are always amazing. This one’s a lifesaver on busy weeknights because you can even prep the filling ahead of time. Another reason to love this dish is its cost-effectiveness. Ground beef is generally budget-friendly, and the vegetables are easy to find and relatively inexpensive. It’s a great way to stretch your grocery budget without sacrificing flavor or satisfaction.
And let’s not forget about versatility! You can easily customize this Pot Pie to suit your tastes and dietary needs. Want to add mushrooms? Go for it! Prefer a different crust? No problem! You can also make it gluten-free by using a gluten-free crust or topping it with mashed cauliflower. I’ve even experimented with adding a touch of spice for a little kick. Think along the lines of a pinch of cayenne pepper or a dash of hot sauce!
How do I make Beef Pot Pie?
Quick Overview
How do you make ground beef pot pie? You’ll start by browning ground beef and sautéing the vegetables. What’s the best way to make a pie? I’m a puff pastry kind of gal. Top it with your favorite crust. ), bake it until golden brown and bubbly, and voila! What are some of the best ground beef pot pie recipes? What is the magic of layering flavors and textures?
Ingredients
For the Filling:
* 1 pound ground beef (I prefer lean, but use what you like)
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 1 cup frozen peas
* 1 cup frozen corn
* 1 cup diced potatoes (Yukon Gold or Russet work well)
* 3 cloves garlic, minced
* 1/4 cup all-purpose flour
* 3 cups beef broth (low-sodium is best so you can control the salt)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* 1 tablespoon Worcestershire sauce (adds a nice depth of flavor)
For the Crust:
* 1 sheet (14.1 oz) frozen puff pastry, thawed (or your favorite pie crust recipe)
What are the steps for
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 400°F (200°C). While the oven is heating up, grease a 9-inch pie dish with butter or cooking spray. How do I make pot pie easier to serve? Make sure to get the bottom and sides!
Step 2: Brown the Ground Beef
How do you heat olive oil in a Dutch oven? Add ground beef and cook, breaking it up with a spoon, until it’s browned all over. How do I drain off grease from a pot pie? Once browned, remove the beef from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add chopped onion, carrots, and celery. Cook for 5 minutes. Remove from heat. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. What is the best way to cook minced garlic?
Step 4: Make the Gravy
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will help thicken the gravy. Gradually pour in the beef broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer, then stir in the thyme, rosemary, salt, pepper, and Worcestershire sauce.
Step 5: Combine Filling
Return the browned ground beef to the skillet. Add the frozen peas, corn, and diced potatoes. Stir everything together and let it simmer for about 10-15 minutes, or until the potatoes are tender. If the gravy has thickened to your liking, add a few drops of water to the pot. You want it to be nice and creamy!
Step 6: Assemble the Pot Pie
How do you spread the beef and vegetable mixture into a pie dish? Unfold the thawed puff pastry sheet and place it over the filling. Trim off any excess pastry and crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
Step 7: Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is firm. Keep an eye on it – you want the crust to be perfectly golden but not burnt. If the crust starts to brown too quickly, you can loosely cover it with foil.
Step 8: Cool & Serve
How do I make a pot pie? Remove the pie from the oven and let it cool before serving. How do I prevent my mouth from burning?
What should I serve it with?
What are some of the best ways to make ground beef pot pie? What are some serving suggestions?
For a light lunch:A simple green salad with a vinaigrette dressing. The acidity of the dressing will cut through the richness of pot pie.
What is a hearty dinner?A side of roasted Brussels sprouts or steamed green beans. What are some of the best vegetables to eat?
For a Cozy Night In: A warm bowl of tomato soup or a crusty loaf of bread for dipping into the gravy. My family always loves this combo!
I personally love serving this pot pie with a dollop of sour cream or plain yogurt on top for extra creaminess and tang. It’s also delicious with a sprinkle of fresh parsley or chives for added freshness.
Top Tips for Perfecting Your Ground Beef Pot Pie
Want to take your Ground Beef Pot Pie to the next level? Here are some of my top tips:
Beef Choice: Using a good quality ground beef makes all the difference. I usually go for 85% lean, which has enough flavor without being too greasy. Ground sirloin is also a great option.
Veggie Variety: Feel free to add other vegetables to the filling, such as mushrooms, green beans, or bell peppers. Just make sure to chop them into small pieces so they cook evenly.
Herb Power: Fresh herbs add a wonderful aroma and flavor to the pot pie. If you have fresh thyme and rosemary on hand, use them instead of dried. Just remember that fresh herbs are generally more potent, so you’ll need less.
Gravy Consistency: The gravy should be thick enough to coat the vegetables and beef, but not so thick that it’s gloppy. If it’s too thin, simmer it for a few more minutes to reduce it. If it’s too thick, add a little more beef broth.
Crust Perfection: For a perfectly golden and flaky crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon of water) before baking. This will also help it brown evenly.
Flavor Boost: A splash of red wine or a tablespoon of tomato paste added to the gravy will enhance the depth of flavor.
I’ve also learned that letting the filling cool slightly before adding the crust can prevent it from getting soggy. And don’t be afraid to experiment with different crusts! I’ve tried everything from mashed sweet potatoes to biscuit dough, and they’ve all been delicious in their own way.
Storing and Reheating Tips
Got leftovers? No problem! Here’s how to store and reheat your Ground Beef Pot Pie:
Refrigerator Storage: Let the pot pie cool completely before covering it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. The glaze is best applied right before serving.
Freezer Instructions: For longer storage, you can freeze the pot pie. Wrap it tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Reheating Methods: To reheat, preheat your oven to 350°F (175°C). Place the pot pie on a baking sheet and bake for 20-25 minutes, or until heated through. You can also microwave individual slices, but the crust won’t be as crispy. To keep the crust from burning, you can cover the edges with foil while reheating in the oven.
One thing I’ve found is that the pot pie tastes even better the next day, after the flavors have had a chance to meld together. It’s a great make-ahead dish for potlucks or gatherings!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Ground Beef Pot Pie recipe! It’s comforting, flavorful, and surprisingly easy to make. This recipe has become a staple in my family, and I hope it becomes one in yours too! If you love this recipe, be sure to check out my other savory pie recipes, like Shepherd’s Pie and Chicken Pot Pie. They’re all equally delicious and comforting. Happy baking, friends! I can’t wait to hear how yours turns out. Don’t forget to leave a comment and rating below, and share your own variations of this recipe. I’m always looking for new ideas!
Ground Beef Pot Pie
Ingredients
Main Ingredients
- 1.5 pounds ground beef
- 1 cup chopped onions
- 2 cups mixed vegetables such as peas and carrots
- 1 can cream of mushroom soup 10.5 oz can
- 2 pieces pie crust store-bought or homemade
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cook ground beef and chopped onions in a skillet over medium heat until the beef is browned.
- Stir in the mixed vegetables and cream of mushroom soup.
- Line a pie dish with one crust and fill it with the beef mixture.
- Cover with the second crust and seal the edges. Make slits in the top to allow steam to escape.
- Bake for 45 minutes or until the crust is golden brown.
