Ground beef pot pie is a cozy and delicious dinner! It's great all year round but perfect when you sense a chill in the air. Savory and flavor-packed filling wrapped in a flaky pie crust!? It's the ultimate comfort food.
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When the 'ber months arrive, this savory pie enters my weekly meal rotation. I've already made it probably 10 times this year!
It's a family favorite and my toddler always yells "POT PIE!" when she sees it baking in the oven.
Tis the season for cozy pot pie, soup, casserole and anything else that'll warm up my kitchen and family. Ground beef sweet potato casserole is another one of our favorites (and a reader fav too)!
Jump to:
Pot Pie Paradise
Simple: This recipe is simple. Just make your pot pie filling and pour into a pie crust, then bake until golden.
Cozy: Pot pie is perfect comfort food. It's SO scrumptious and the whole family will get excited when they see this in the oven.
All in one: No sides necessary! You've got protein, veggies and carbs all wrapped up in one dish. Sometimes I make roasted broccoli on the side, but usually we just eat the pie solo.
Your Grocery List!
- Ground beef: I use 80/20% ground beef and drain excess fat. You can also use leaner ground beef or even ground turkey.
- Veggies: Fresh carrots, yellow onion, celery and potato.
- Broth: I use beef broth! Veggie broth is a good substitute.
- Wine: A splash of dry red wine adds really nice flavor to this pot pie, but you can sub extra broth if you don't want to add wine.
- Tomato paste: Tomato adds acidity to balance richness.
- Worcestershire sauce: Another ingredient that adds nice acidic and vinegary flavor.
- Seasonings: Italian seasonings, garlic powder, salt, pepper.
- Corn starch: Thickens pie filling!
- Pie crusts: I've used both homemade and store-bought crust. Both are tasty, so don't sweat it if you don't have time to make your own crust.
- Egg: Whisk an egg and paint it onto your crust with a pastry brush before baking for extra golden color.
Making Pot Pie:
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Brown beef:
- Brown ground beef fully over medium-high heat, then drain excess fats. I like to use a paper towel to simply soak it up mess free.
- Add diced carrot, onion and celery to cooked beef and sauté everything together for 5-10 minutes, until the onions start looking translucent.
Complete filling:
- Stir in diced potatoes. Then add broth, wine, Worcestershire sauce, tomato paste and seasonings.
- Mix everything together really well and place a lid on the pot. Simmer filling for around 10 minutes.
- Whisk corn starch into cold water and pour this slurry into the beef mixture. Simmer an additional 3-5 minutes without the lid to thicken.
- Remove from heat and set aside.
Assemble the pie:
- Heat oven to 350°F.
- Arrange one of your pie crusts in the bottom of a deep 9" pie dish.
- Pour filling into the crust.
- Place second crust atop filling and pinch around the edges to seal.
- Whisk one egg vigorously and then use a pastry brush to paint egg wash over the crust thoroughly.
- Cut slits in the top of the pie so steam can escape and bake 45-50 minutes until crust is a deep golden brown!
Serve and enjoy:
- Remove pie from the oven and let it rest for around 10 minutes. Cut into pieces, serve, and enjoy!
Stacey's Top Recipe Tips
- I recommend using a 9 or 9.5 inch deep pie plate. If the dish is too shallow, you'll have extra filling. You can also substitute a square 9x9 inch baking dish if you don't have a deep pie plate.
- When I don't have the time and energy to make my own pie crust, I use the Pillsbury brand.
- I like to cut my potatoes up nice and small so they mix in well with the rest of the filling, then you get a little bit in each bite.
- You can use a crust shield or some aluminum foil if you're having issues with the edge of the pie crust browning too quickly. I don't generally have this problem, but every oven is different!
Make Ahead & Storage
Make ahead: Assemble your pot pie and stop short of baking. Wrap in plastic wrap and store in the refrigerator until you're ready to bake! You can do this up to 24 hours ahead of time.
Storing leftovers: Allow leftovers to cool to room temperature, then place in an airtight container and refrigerate 3-4 days.
How to reheat: I generally reheat pot pie in the microwave, on high, in 30 second spurts until warmed through completely.
Pin it for later!
Ground Beef Pot Pie Recipe
Equipment
- One 9 or 9.5 inch deep pie plate *A deeper dish works best for this recipe to hold all the pie filling. You can also use a 9x9inch baking dish in lieu of a pie plate.
- Large skillet *I use my 3 quart, 12.5 inch skillet. Use a large pot to make your filling if you don't have a big enough skillet.
- Pastry brush *For egg wash
Ingredients
- 1 pound ground beef *see note below
- 2 medium carrots *diced
- ½ medium yellow onion *diced
- 2 medium celery stalks *diced
- 1 medium russet potato *peeled and diced up small
- 1 14.5 ounce can (or 1.75 cups) beef broth *or veggie broth
- ¼ cup dry red wine *sub extra broth if preferred
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasonings
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons corn starch
- 2 tablespoons cold water
- 2 nine inch pie crusts *homemade or store bought *see note below
- 1 large egg *for egg wash
Recipe notes:
Ground beef: I use high-fat meat and drain the excess once browned. You can also use lean ground beef or even ground turkey. Pie crust: I love making homemade pie crust (it's actually not that hard)! But when I don't have the extra time I use pre-made Pillsbury Pie Crusts from the store.Instructions
- Cook beef over medium high heat, then drain excess fat. I like using a paper towel to soak up fat which reduces mess.1 pound ground beef
- Add diced carrots, onion and celery to beef. Sauté beef and veggies together until the onion starts to become translucent (5-10 minutes).2 medium carrots, ½ medium yellow onion, 2 medium celery stalks
- Add diced potato, broth, wine, tomato paste, Worcestershire sauce and seasonings. Mix well. Increase heat to high and bring mixture to a boil. Cover, reduce heat to low and simmer 10 minutes.1 medium russet potato, 1 14.5 ounce can (or 1.75 cups) beef broth, ¼ cup dry red wine, ¼ cup tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon Italian seasonings, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Mix corn starch and water together in a small bowl. Remove lid from skillet, stir in the corn starch slurry and then simmer 5-10 minutes longer with the lid off to thicken filling.2 teaspoons corn starch, 2 tablespoons cold water
- Preheat your oven to 350°F.
- Arrange one pie crust in the bottom of your pie dish. Pour filling into bottom crust, then place the second crust on top and pinch the edges together to seal.2 nine inch pie crusts
- Whisk egg and use a pastry brush to paint egg wash over the crust. Cut slits in the top crust so steam can escape and bake 45-50 minutes until golden brown.1 large egg
- Allow baked pie to rest for 10 minutes, then serve and enjoy!
Video
Nutrition
Did you make this recipe?!
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Misty says
This looks so hearty and delicious, Stacey. Excited to try it!
Garlic Salt & Lime says
Thanks, Misty I hope you like it! Nice to hear from you! <3