Beef Pot Pie

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This savory, homemade Beef Pot Pie recipe featuring sirloin steak, tender potatoes, carrots, peas, and red wine topped with a buttery, flakey crust is pure comfort food. This hearty steak pot pie is the perfect meal to serve on cold winter nights!

If you love pot pie as much as we do, you need to try these recipes too; skillet chicken pot pie, lobster pot pie, and turkey divan pot pie.

I originally shared this recipe November 2017. Updated January 2023.

Warmth, comfort, and flavor are packed into this family favorite, and is the perfect meal to serve for Sunday family dinner. Don’t let all the steps scare you, this beef pot pie is easy to make!

Ingredients that you will need

• Sirloin steak makes a delicious, tender beef filling. Chuck roast can be substituted if you prefer.
• Yellow onion, peas and carrots, and Yukon gold potatoes create the chunky vegetable portion of this dish.
• A hearty red wine, beef stock are mixed with tomato paste, garlic, thyme leaves, and Worcestershire sauce to create the rich beef gravy base that is thickened with all-purpose flour.
• Pie crust tops with pie and can be store-bought or homemade. I chose to make a rustic lattice-top but a solid crust is equally delicious.
• A beaten egg wash gives this pie a nice golden sheen.

Be sure to check out the detailed printable recipe card below

Wipe the drool off  your chin and get yourself into the kitchen, you NEED to make this delicious Beef Pot Pie for dinner tonight!!

How to make Beef Pot Pie

Cut sirloin steak into bite sized (.75-inch) pieces. Season with salt and pepper, set aside.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook until softened and lightly browned.

Add the steak and cook until browned on all sides, about 8 to 10 minutes.

Stir in the garlic and cook for one minute. Add the tomato paste, red wine, and Worcestershire sauce. Stir until well combined.

Sprinkle flour over the steak, stir to coat. Pour in the beef broth, stir to combine. Add the chopped potatoes and thyme, stir mixture together.

Cover and simmer until the steak is tender, 45 minutes to one hour.

Preheat oven to 400 degrees. Spray a 9-inch deep pie dish with cooking spray and set aside.

Remove the steak mixture from the heat and stir in the peas and carrots.

Set aside to cool.

Roll out the pie dough into a 13-inch circle. Cut into random sized strips.

Pour the pot pie mixture into the pie dish. Top with 5 strips.

Fold every other strip back on itself about halfway down. Place a horizontal strip over the unfolded strips, then fold the strips back over. Continue this process until the entire pie is covered.

Run a sharp knife around the edge of the pie plate to remove the excess dough. Cut fun shapes out of the leftover dough and place them randomly over the top of the pie (if desired).

Alternate Crust – Place the entire rolled out dough circle over the pot pie. Fold the excess dough inward to meet up with the inner edge of the pie plate. Crimp the dough evenly around the edge using your fingers. Cut slits around the center of the pie to vent the steam.

Brush the pie crust with the egg wash. Place on a baking sheet and bake for 30 minutes, until the crust is golden brown.

Place pot pie on a wire cooling rack and allow to cool for 20 to 30 minutes before serving.

Serving suggestions

While this pot pie is quite filling on it’s own, side dishes always add a nice touch and round out the meal.

• Steamed Broccoli
• Cheesy Garlic Pull-Apart Bread
• Baked Potato Wedges

Recipe Tips

• All oven cook differently so cooking times are approximate.
• Try to brush the egg EVENLY over the pie crust or you will end up with golden streaks on your finished pie.
• If you do not like wine, substitute Guinness Extra Stout.
• For no alcohol, substitute additional beef stock.
• I had snowflake cookie cutters in the drawer so that’s what I used. Any shape will work, or leave them off if you prefer.

Recipe FAQs

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

• Cutting Board & Chefs Knife
• Angled Wood Turner
• Dutch Oven
• Rolling Pin
• 9-inch Pie Dish
• Baking Sheet to catch any spills
• Snowflake Cookie Press Cutters

More delicious beef recipes

• Instant Pot Irish Beef Stew
• Asian Beef Salad
• Instant Pot Beef Stew
• Instant Pot Wine Braised Beef Short Ribs
• Shrimp Scampi topped Filet Mignon

Here is my all-time favorite Perfect Pie Crust recipe in case you need one.

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Classic Beef Pot Pie

This savory, homemade Beef Pot Pie recipe featuring sirloin steak, potatoes, carrots, peas, and red wine topped with a buttery, flakey crust.

5 from 2 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: savory beef and vegetable pie

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 servings

Calories: 440kcal

Author: Lisa Johnson

1/21x2x3x

Equipment

• Dutch oven

Ingredients

• 2 pounds sirloin steak, cut into 3/4-inch pieces or substitute chuck roast
• sea salt and ground black pepper
• 2 tablespoons olive oil
• 1 cup yellow onion, finely chopped
• 4 large cloves garlic, minced
• .25 cup all-purpose flour
• 0.5 cup red wine, or beef stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1.75 cup beef stock
• 1 pound small, Yukon gold potatoes cut into quarters
• 1 teaspoon dried thyme
• 3 cups frozen peas and carrots defrosted
• 0.5 recipe Perfect Pie Crust, or a store-bought pie dough

Egg Wash

• 1 large egg, lightly beaten
• pinch sea salt
• pinch white pepper

Cook ModePrevent your screen from going dark

Instructions

• Cut sirloin steak into bite sized, .75-inch pieces. Season with salt and pepper, set aside.
• Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook until softened and lightly browned.
• Add the steak and cook until browned on all sides, about 8 to 10 minutes.
• Stir in the garlic and cook for one minute. Add the tomato paste, red wine, and Worcestershire sauce. Stir until well combined.
• Sprinkle flour over the steak, stir to coat. Pour in the beef broth, stir to combine. Add the chopped potatoes and thyme, stir mixture together.
• Cover and simmer until the steak is tender, 45 minutes to one hour.
• Preheat oven to 400 degrees. Spray a 9-inch deep pie dish with cooking spray and set aside. 
• Remove the steak mixture from the heat and stir in the peas and carrots. Set aside to cool.
• Roll out the pie dough into a 13-inch circle. Cut into random sized strips. Pour the pot pie mixture into the pie dish. Top with 5 strips. 
• Fold every other strip back on itself about halfway down. Place a horizontal strip over the unfolded strips, then fold the strips back over. Continue this process until the entire pie is covered.
• Run a sharp knife around the edge of the pie plate to remove the excess dough. Cut fun shapes out of the leftover dough and place them randomly over the top of the pie (if desired).
• Alternate Crust – Place the entire rolled out dough circle over the pot pie. Fold the excess dough inward to meet up with the inner edge of the pie plate. Crimp the dough evenly around the edge using your fingers. Cut slits around the center of the pie to vent the steam.
• Mix the egg with salt and white pepper in a small bowl then brush over the pie crust. Place on a baking sheet and bake for 30 minutes, until the crust is golden brown.
• Place pot pie on a wire cooling rack and allow to cool for 20 to 30 minutes before serving.

Notes

• Try to brush the egg EVENLY over the pie crust or you will end up with golden streaks on your finished pie.
• If you do not like wine, substitute Guinness Extra Stout.
• For no alcohol, substitute additional beef stock.
• Perfect Pie Crust recipe.
• You can make the pot pie filling up to 2 days ahead of time and store in the refrigerator, or freeze for up to 3 months. Prepare the crust, assemble the pie, and bake according to the instructions.
• Leftovers – place the cooled pot pie in an airtight container and store in the refrigerator for 3 to 4 days. Reheat slices in the oven, an air fryer, or the microwave before serving.
• Make ahead – prepare the beef pot pie and allow to cool completely. Wrap in plastic wrap, then foil, and store in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat in the oven before serving.

 

Nutrition

Calories: 440kcal | Carbohydrates: 36g | Protein: 42g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 442mg | Potassium: 1273mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6780IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 7mg