Ground Beef Pot Pie Recipe
Ground beef pot pie is a cozy, delicious dinner! Savory and flavor-packed filling wrapped in a flaky pie crust is the ultimate comfort food.
Servings: 6
Calories: 543kcal
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
Serving: 1/6th of recipe (all values are approximate). | Calories: 543kcal | Carbohydrates: 45.2g | Protein: 26g | Fat: 29.4g | Fiber: 2.4g | Sugar: 3.3g