This homemade Beef Pot Pie recipe is prefect to whip up on a slow Sunday when you’re looking for a yummy and filling family dinner. Gather the most flavorful ingredients the night before, pump the jams, and get chopping! If meat pie is one of your favorites, check out our chicken pot pie or turkey pot pie recipes!
The Best Beef Pot Pie
We’ve combined the best flavors in this hearty beef pot pie, making it perfect for your next winter meal. And yes, this recipe calls for Guinness beer, giving it a whole slew of complex flavors that bring this comfort food to the next level. Tender chunks of beef combined with flavorful beef gravy and a top crust of flaky puff pastry makes this a meal the entire family will love.
What You’ll Need
- ribeye steak – A naturally tender cut of meat that doesn’t require braising, but feel free to switch out for another cut of meat if you wish. Sirloin steak has a leaner and slightly firmer texture, but would work well here too.
- kosher salt & ground black pepper – Just a bit to heighten all of the flavors.
- butter – Helps to add even more flavor to the steak.
- garlic – Adds a classic warming and peppery flavor.
- onion, carrots, celery – The perfect pairing of mixed vegetables.
- baby bella mushrooms – Their meaty texture and mild flavor help make this dish even more robust and filling.
- potatoes – A hearty veggie that soaks up all the yummy flavors.
- flour – Helps to thicken up the sauce.
- beef broth – Helps to create a savory sauce.
- Guinness stout beer – The secret ingredient to add a depth of flavor! Feel free to sub with nonalcoholic Guinness.
- Better than Bouillon beef bouillon – Adds even more savory flavors.
- soy sauce – One of those key ingredients that brings saltiness and a unique umami flavor.
- worcestershire sauce – Similar to soy sauce but with a bigger punch of flavor.
- tomato paste – Just a bit to add some acidity.
- frozen peas – A freezer staple in our house!
- puff pastry – Feel free to make your own or pick up some from the grocery store. We prefer these over store-bough pie crust simply because puff pastry comes out so flakey!
- egg – Brushed over the puff pastry to give it that wonderful golden color.
How To Make Beef Pot Pies
Start by assembling and prepping your ingredients. To save time, chop the veggies the night before. Then preheat your oven to 400°F.
Next, trim the fat on your ribeye and cut it into half inch cubes. Then season them generously with salt and black pepper while your large skillet comes to medium high heat.
Add the butter to your heated skillet and let it melt to coat the pan. Now add your seasoned steak pieces and sear them on all sides, but not cooked all the way through. Remove them from the skillet onto a plate and set aside.
In the same skillet, add the garlic and onion and move them around the pan for about two minutes or until they’ve softened. Then add the carrots, celery, mushrooms, and potatoes. Occasionally move them around the pan for 5-6 minutes.
Now for the sauce. Add the remaining 3 Tbs of butter to the skillet, stirring to allow it to melt and cover the veggies. Then add in the flour and stir to coat the veggies. Next add the beef broth a quarter of a cup at a time, stirring after each pour. This will be a thick paste to begin with, but will eventually even out. Once all the broth has been fully combined, repeat this process with the beer. Then add in the beef bouillon, soy sauce, worstershire, tomato paste and frozen peas along with the browned beef and it’s flavorful juices. This will create a beef stew of sorts.
Stir the beef mixture until all those amazing flavors are combined. If the consistency looks too thick, add another splash of beer or broth to thin it out. If it looks too thin, know that it will thicken up while cooking in the oven. Give it a good taste and adjust the salt and other seasonings to your liking and let it simmer uncovered for 5-10 minutes to allow the veggies to cook.
Now transfer the beef filling to a pie dish or 4 smaller, oven-safe ramekins. Cover it with a puff pastry sheet that’s been cut to fit the pie plate or ramekin and then brush the top with the egg wash. Make sure that there are a few small holes poked in the middle of the pastry to allow the steam to escape.
These are the ramekins that we used.
Place those yummy beef pot pies in your preheated oven and let them bake for 15-20 minutes, checking the color of the puff pastry intermittently. Feel free to finish your pot pies under the broiler for about 1 minute to get that perfectly golden brown crust. Just be sure that you watch it closely to keep it from burning.
Recipe Tip:
Place a baking sheet under your pot pies while baking in case the filling bubbles over.
Remove those delicious pot pies from the oven, let them cool slightly, serve and enjoy!
Recipe FAQs
There are so many beef pot pie recipes out there, all that use a variety of cuts of meat. We chose ribeye for its naturally tender texture, but feel free to use your favorite cut.
We love using Guinness beer in this recipe for it’s rich depth of flavor, but you can certainly omit and use more broth if it’s just not your thing.
Store leftover beef pot pies in an airtight container the refrigerator for up to 5 days. If freezing, let it cool completely and then wrap them in a layer of plastic wrap then aluminum foil and store in your freezer. Let them thaw in the refrigerator over night before reheating in the oven.
Made this easy beef pot pie recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Beef Pot Pie
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dinner/Entree
- Method: Stove Top + Oven
- Cuisine: American
Description
An absolutely delicious Beef Pot Pie recipe that is packed with flavor and tender meat. Perfect for dinner on a cold winter night!
Ingredients
- 1 pound ribeye steak, fat trimmed and cut into bit-sized pieces (approx. 2 cups)
- kosher salt and ground black pepper
- 5 tablespoons butter, divided (reg. or dairy-free)
- 2 teaspoons garlic, minced
- 1/2 cup sweet yellow onion, diced
- 3/4 cup carrots, sliced or half-mooned
- 3/4 cup celery, sliced
- 1 cup baby bella mushrooms, sliced
- 1/2 cup russet potatoes, small cubes
- 1/3 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup Guinness stout beer (nonalcoholic works)
- 1 teaspoon Better than Bouillon beef bouillon
- 1/2 teaspoon soy sauce
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon tomato paste
- 1/2 cup frozen peas
- store-bought puff pastry
- 1 egg
Instructions
- Prep + Sear Beef: Preheat oven to 400 degrees F. Then trim excess fat from ribeye and cut meat into approx. 1/2 inch cubes. Season generously with kosher salt and ground black pepper. Bring a large cast iron skillet to medium-high heat. Add 2 tablespoons of butter and let melt; swirl to coat that pan. Add beef and move around pan until pieces are seared and browned on the outside, they do not need to be cooked all the way through – they will finish cooking later and you don’t want to over-cook them. Remove from skillet with slotted spoon and place on a plate; set aside.
- Cook Veggies: in the same pan add garlic and onion. Move around until garlic is fragrant and onions have softened, approx. 2 minutes. Add carrots, celery, mushrooms and potatoes. Move around pan while they cook, approx. 5-6 minutes.
- Make Sauce: Add remaining 3 tablespoons of butter and let melt. Stir to coat the veggies. Add flour and stir to coat the veggies. Add 1/4 cup of the beef broth at a time and then stir to combine. At first this will be a thick paste and then as you continue the consistency will thin out. Continue until all the broth has been added and then repeat with the beer. Once it is fully combined, add beef bouillon, soy sauce, worstershire, tomato paste and frozen peas to the skillet along with the seared beef and any juices that have settled on the plate. Stir to combine.
- Adjust + Simmer: At this point check the consistency – if it is too thick, add another splash of beer or beef broth to thin. If you feel it is too thin, keep in mind it will thicken up a bit as it bakes in the oven. Taste and add additional salt or pepper, as desired. Let simmer, uncovered 5-10 minutes to allow the veggies time to cook.
- Puff Pastry: Transfer beef filling to either a pie plate or 4 smaller, oven-safe ramekins. Cover with puff pastry, brush with egg and ensure there are a few small holes poked in the middle.
- Bake: Place in the oven (I placed mine on a baking sheet in case the filling bubbles over) and let bake approx. 15-20 minutes, but keep an eye on the puff pastry by checking periodically. I finished mine under the broiler, but kept the door cracked so I could watch it the entire time to avoid burning – about 1 minute under the broiler was enough to finish of the top so it was nice and brown.
- Serve: Remove from oven and let cool slightly. Serve immediately and enjoy.
Notes
- Ribeye: I chose ribeye because it is naturally tender and doesn’t require braising – feel free to switch out for another tender cut of meat if you wish!
- Puff Pastry: feel free to make a homemade puff pastry or homemade pie crust if you prefer, just adjust the cook time accordingly.
- Beer: I loved the strong flavor of the Guinness beer here but if you aren’t feeling it you can just switch out the beer for more beef broth. Alternatively, you could use a different kind of beer or a nonalcoholic Guinness.
Nutrition
- Serving Size: 6 oz
- Calories: 244
- Sugar: 2.2 g
- Sodium: 226.4 mg
- Fat: 14.1 g
- Carbohydrates: 13 g
- Protein: 16 g
- Cholesterol: 70.9 mg
Terry m says
It was great. Came together quickly. It was a hit with the family
Changes. Did not add beer. Came good. Added more carrots and celery. Did not add mushrooms
Erin says
So happy to hear that, Terry!!! Thanks for taking the time to come back and leave a review – I really appreciate it!