Description
This Easy Beef Pot Pie Recipe is a comforting and hearty dish featuring a savory ground beef and vegetable filling enveloped in a flaky, golden pie crust. With simple ingredients like peas, corn, potatoes, and carrots, it’s a perfect homemade meal ready in under an hour, ideal for family dinners and cozy nights in.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- ½ cup carrots, diced small
- ½ cup celery, diced small
- 1 large potato, peeled and cubed into small pieces
- 1 cup peas (canned or frozen)
- 1 cup corn (canned or frozen)
- 1 can diced tomatoes
Spices and Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon pepper
Pie Crust and Finishing
- 2 9-inch homemade pie crusts or store-bought
- 1 egg, lightly beaten
- Nonstick spray (for greasing the pie pan)
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) and position the rack in the lower-middle level to ensure even cooking of your pot pie.
- Cook the beef and aromatics. In a large skillet over medium-high heat, cook the ground beef, breaking it apart. Halfway through cooking, add diced onion, garlic, thyme, marjoram, salt, and pepper. Continue cooking until beef is browned and onions are tender, about 3-4 minutes.
- Pre-cook potatoes and carrots. Place diced carrots and potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave on high for 5 minutes to soften them, which helps ensure they cook thoroughly in the pie.
- Combine all filling ingredients. Add the pre-cooked carrots and potatoes to the skillet, then stir in celery, diced tomatoes, peas, and corn. Mix well and remove from heat.
- Prepare the pie crust. Spray a 9-inch pie pan with nonstick spray. Roll out one pie crust and carefully place it in the pan, centering and smoothing it to cover the bottom and sides without tearing.
- Assemble the pot pie. Spoon the beef and vegetable mixture evenly into the crust-lined pie pan. Top with the second pie crust, pinching the edges of both crusts together to seal completely. Cut a few slits in the top crust to allow steam to escape while baking.
- Apply egg wash. Beat the egg in a small bowl and brush it over the top crust to give the pie a beautiful golden brown finish.
- Bake the pot pie. Place the pie on a cookie sheet to catch any drips. Bake in the preheated oven for 15-20 minutes, or until the crust is crispy, golden brown, and the filling is bubbly. If edges brown too quickly, cover them with foil.
- Rest and serve. Remove the pot pie from the oven and allow it to stand for 10 minutes to set before slicing and serving, ensuring the filling firms up and is easier to cut.
Notes
- Using frozen or canned peas and corn saves prep time and works perfectly in this recipe.
- Pre-cooking the potatoes and carrots in the microwave helps them finish cooking in the pie without becoming mushy.
- You can use store-bought pie crusts for convenience or homemade crusts for a more artisanal touch.
- Brushing the pie crust with an egg wash creates a shiny, golden finish but can be omitted for an egg-free version.
- If the edges of your pie crust brown too fast, cover them with foil halfway through baking to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
