Tender peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic ground beef pot pie.
Ground Beef Pot Pie
I don’t know what it is about pot pie, but it is so good. Perhaps it is the steamy fragrance when you cut into it. Maybe it is the excitement for the first bite as you blow on it like crazy to avoid burning your tongue. I don’t know about you, but I can never seem to wait as I savor the smell and anticipate how good it will taste.
Pot pie is the perfect comfort food. It is a soup and a casserole, all combined into a steamy well-seasoned savory pie. And let’s face it, when you say pie is for dinner, everyone gets excited.
While traditional pot pie purists may prefer to make their crusts from scratch, store-bought crusts can be equally good and provide a quick and easy option for a weeknight meal.
With a preparation time of only about 30 minutes, you can assemble the pie and pop it in the oven to bake while you tidy up the kitchen or help the kids with homework.
The beauty of this dish lies in its simplicity – the filling can be easily prepared in a single pan on the stovetop. By continuously adding ingredients to the mixture, we create a sauce that is rich and creamy with plenty of beef flavor.
Recipe for Ground Beef Pot Pie
Brown the ground beef first; I often opt for a slightly leaner variety for this recipe. 90/10 is an excellent choice, as there will be minimal grease and no need to drain it. Once browned, the small amount of fat will blend perfectly with the melted butter, creating a delicious saute for your onion and celery.
Transfer the ground beef to a separate bowl and use the same pan to create the gravy. Saute the celery and onions until they become soft and slightly translucent.
Next, add the flour and stir to thoroughly coat the vegetables. This step is crucial, as the floury vegetables will help create the roux that serves as the thickener for the gravy.
While whisking continuously to prevent lumps, gradually pour the beef broth into the pan and combine it with the floury vegetables. Then, reduce the heat to a simmer and add the milk and seasonings.
To thicken the gravy, allow it to simmer for a few minutes on low heat. Take care to avoid a rolling boil, as this could cause the milk to curdle. Although it won’t affect the flavor, it will produce small curds, leading to lumpy gravy.
Next, add the beef and mixed vegetables to the pan, and stir everything together. There’s no need to bring it back up to a simmer as everything will warm and cook through when baked.
My go-to for pot pie vegetables is frozen peas and carrots, although I’ve also been known to use whatever I have on hand. If I have some potatoes available, I’ll add those too. Additionally, green beans, asparagus, and corn can all be added, and will work well here.
Ground Beef Pot Pie Recipe
You’ll need these ingredients to make this recipe:
- pie crusts, homemade or store-bought
- ground beef
- yellow onion
- celery ribs
- beef broth
- Worcestershire sauce
- kosher salt
- freshly ground black pepper
- frozen mixed peas and carrots
Pot pies really are the quintessential comfort food. Which is probably why I have several variations we love and make often.
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Pot pie has never been easier to make than this chicken pot pie with crescent rolls! All the irresistible flavors of the classic dish are here in a perfect balance of savory chicken and wholesome veggies, wrapped in a buttery crust.
Chicken and vegetables simmer in a creamy filling underneath a flaky biscuit topping to make these individual chicken pot pies.
Ground Beef Pot Pie
- 2 pie crusts homemade or store-bought
- 1 pound ground beef
- 2 tablespoons butter
- 1 yellow onion chopped into ¼-inch pieces
- 2 celery ribs sliced thin, about ½ cup
- ⅓ cup flour
- 2 cups beef broth
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- ½-1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 12-16 ounces frozen mixed peas and carrots about 3 cups
- 1 egg beaten
- Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside. In a large deep skillet, over medium-high heat, cook and crumble the ground beef. Transfer the cooked beef to a small bowl.
- In the same skillet used for the beef, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Sprinkle with flour. Slowly stir in beef broth and whisk to combine. Cook for a minute or two, until thickened.
- Add the milk, Worcestershire, salt, and pepper. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust the salt and pepper, as needed.
- Add the cooked beef and vegetables to the sauce. Stir to mix throughout. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
- Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
- Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving.