The rich, savory thick sauce made with sweet onions, garlic, herbs, beef stock, and red wine adds so much amazing flavor hearty vegetables and beef. Topped with a tender Wewalka pie crust, this Homemade Beef Pot Pie a recipe you'll want to make again and again.
In a Dutch oven, heat the olive oil over medium-high heat.
Season the beef with salt and pepper and 2 tablespoons of flour.
Working in batches, brown the beef. Each batch will take 5-7 minutes.
Transfer the cooked beef to a bowl.
Reduce the heat to medium and add the butter.
Cook the onion and carrots until lightly browned. (Mushrooms can be added at this step as well if desired.)
Add the garlic and cook 1-2 minutes.
Stir in the tomato paste and cook 2 more minutes.
Deglaze the pan with the dry red wine (or water). While the alcohol evaporates, scrape the bottom of the pan to get off any flavorful bits.
Mix in the remaining flour and cook 1-2 minutes to get rid of the raw flour taste.
Stir in the beef broth, soy sauce, Worcestershire sauce, dried thyme, dried tarragon and bay leaves.
Add the cooked beef back to the pot along with the potatoes.
Season with additional salt and pepper to taste.
Increase the heat to medium-high and bring the pot to a simmer.
Cover the pot and place the pot into the oven for 1 hour, 20 minutes.
Lightly butter a 9" pie plate.
Remove the pot from the oven and stir in the frozen peas and corn.
Spoon the mixture into the prepared pie plate.
Wewalka's Pie Dough is 9", so there is no need to roll out the dough!
Place the pie dough over the top of the filling.
Firmly crimp the edges and cut several slits to allow steam to escape.
Beat an egg and brush the dough with it.
Bake the pie for 20-25 minutes until the crust is golden brown.
Remove the pie from the oven and cover with aluminum foil to rest for 15 minutes.
Homemade Beef Pot Pie FAQ
How do you make a thick gravy for beef pot pie?
There are several key steps to making a thick flavorful gravy for your homemade pot pie. It takes a little extra effort but is so worth it!
Be sure to toss the beef with flour and sear it in the pan. It may be tempting to skip, but all those little brown bits on the bottom of the pan add amazing flavor.
I like to use red wine to help deglaze my pan. If you prefer, you can substitute water or additional beef stock.
Use a wire whisk to help scrape up the brown bits from the bottom of the dutch oven.
Using butter and flour will help make a roux will also thicken your gravy.
What goes good with beef pot pie?
I like to use Yukon gold potatoes, carrots, corn and peas in my Homemade Beef Pot Pie, but you could also add sweet potatoes, turnips, green beans or mushrooms.My seasonings of choice are dried thyme and dried tarragon. Don't skip the bay leaves - they add tremendous flavor. Just be sure to scoop them out before you are ready to bake your pie.
How long does pot pie last in the fridge?
Leftover beef pot pie will last in the refrigerator for 3-5 days.
How do you reheat a pot pie?
Microwaving the pot pie will result in soggy dough. Instead, follow these steps:
Preheat oven to 300-degrees F.
Cover the edges of the pie with foil to avoid burning crust.
Cook for for 15 minutes, then rotate the pie.
Allow the pie to cook an additional 15 minutes or until heated through.
How do you make this recipe ahead?
The best way to make this recipe ahead of time is to prepare the filling but not assemble the pie until you are ready to bake it.
Place the cooked and cooled filling into an resealable freezer bag (don't forget to label it!)
The day before you want to make the pie, take the filling out of the freezer and place it into the refrigerator.
Add the filling to the pie plate and top with the dough.
Bake at 400-degrees F for 20-25 minutes until the crust is golden brown.
To ensure the filling is heated through but the crust doesn't burn, cover the pie with aluminum foil.
Reduce the heat to 350-degrees F and cook for another 10-15 minutes or until the filling is heated through.