If you like pastry dishes, then you’re going to love this easy ground beef pot pie! If you’re a fan of hearty, savory dishes that warm your soul, this recipe is sure to become a family favorite.
With its flaky crust and flavorful filling, this pot pie is a delightful combination of simplicity and taste. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed to be approachable and achievable for everyone.
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What is a pot pie?
A pot pie is a traditional savory dish that consists of a baked pastry crust filled with a flavorful mixture of meat, and vegetables. The crust is often made from a buttery pastry dough that becomes golden and flaky during baking, creating a delicious contrast to the hearty filling.
While pot pies can be made with various fillings, such as chicken, turkey, or seafood, the ground beef pot pie variation offers a satisfying and meaty flavor that appeals to many palates. It’s a comforting and versatile dish that is perfect for a cozy family dinner or a gathering with friends.
You may also enjoy this beef pot pie recipe.
What is needed to make a beef pot pie?
- Lean ground beef
- Medium onion
- Chopped carrots
- Beef broth
- Small potatoes
- Salt and pepper to taste
- Pie crusts
- Large egg
- Dried thyme
- Dry mustard
Helpful tools for this recipe?
How to make an easy ground beef pot pie?
Preheat oven to 400°. In a large nonstick skillet, cook beef, onions, and carrots over medium heat until meat is no longer pink, breaking meat into crumbles; drain if necessary.
Stir in potatoes, broth, and seasonings.
Place one pie crust on a 9-inch pie plate and crimp the edges.
Spoon the ground beef mixture into the pre-made pie plate.
Place the second pie crust over filling; crimp the edge to seal. Cut slits in the top. If desired, and brush with an egg wash.
Bake until crust is golden brown, 30-35 minutes.
Let stand for 10 minutes before cutting.
Can I store a beef pot pie for later?
Yes, you can store a beef pot pie for later. After baking and allowing the pot pie to cool completely, you have a couple of options for storing it.
If you plan to consume it within a day or two, you can tightly cover the pot pie with aluminum foil or plastic wrap and refrigerate it. Make sure to place it in the coldest part of your refrigerator to maintain freshness.
Can you freeze an easy ground beef pot pie?
If you want to store the pot pie for a longer period, you can freeze it. Be sure to place the pot pie in a freezer-safe bag or container to prevent freezer burn. It’s also a good idea to label the package with the date to keep track of its freshness. The frozen pot pie can be stored in the freezer for up to 3 months.
When you’re ready to enjoy the stored pot pie, simply thaw it overnight in the refrigerator if it is frozen. Then, reheat it in a preheated oven at around 350°F (175°C) until it is heated through and the crust becomes crispy again. This way, you can have a delicious homemade pot pie conveniently available whenever you crave it.
Making a beef pot pie is a rewarding meal to make for now, and to save for later. With its flaky crust and savory filling, this classic dish offers a perfect balance of textures and tastes. Whether you’re a beginner or an experienced cook, the ease of this recipe makes it accessible to all. From the aroma that fills your kitchen to the satisfying moment when you take your first bite, a beef pot pie is a delightful indulgence that warms both the body and the soul.
Other recipes to try next
- 1lb lean ground beef
- 1 Medium Onion
- 2 Cup Chopped Carrots
- 1/2 Cup beef broth
- 2 cups small potatoes sliced into quarters
- Salt and Pepper to taste
- 2 refrigerated pie crusts at room temperature
- 1 large egg
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- Preheat oven to 400°. In a large nonstick skillet, cook beef, onions, and carrots over medium heat until meat is no longer pink, breaking meat into crumbles; drain if necessary.
- Stir in potatoes, broth, and seasonings.
- Place one pie crust on a 9-inch pie plate and crimp the edges.
- Spoon the ground beef mixture into the pre-made pie plate.
- Place 2nd pie crust over filling; crimp edge to seal. Cut slits in top. If desired, and brush with egg wash.
- Bake until crust is golden brown, 30-35 minutes.
- Let stand for 10 minutes before cutting.
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Amount Per Serving: Calories: 527Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 98mgSodium: 477mgCarbohydrates: 47gFiber: 5gSugar: 5gProtein: 28g
I am not a medical expert. These calculations are provided as a courtesy.