Oh my goodness, I’ve got an earth-shattering recipe for you today! Beef Pot Pie is so savory, so succulent, so amazing you won’t be able to get enough of this fabulous dinner pie. It starts with top sirloin. I added potatoes, carrots, peas, leeks, onions, celery, mushrooms, garlic and tomatoes. I seasoned it with some fantastic herbs and added Worcestershire sauce and liquid smoke. On top of that, I made it in a Homemade Pie Crust with Coconut Oil (rather than shortening). I’m telling you my mouth was watering big time.
Another nice thing about this recipe is it makes enough for 2 really large 10″ deep dish pies. You can bake both and give one to friends (which is what I did). Or freeze one (before baking) and pull it out later on a day when you have a lot going on. I can’t begin to tell you how delicious this Beef Pot Pie turned out. But I don’t recommend trying to scrimp on ingredients by leaving out the leeks, marjoram, liquid smoke or Worcestershire sauce. You’ll lose the whole essence of the divine flavor this pot pie filling makes.
I knew the basic ingredients I wanted to use in this recipe. But it was the seasonings that I thought long and hard over before deciding on just the right ones. The interesting thing is that in all my years of cooking, I’ve NEVER made a homemade Beef Pot Pie before. Never. I’m not sure why because I’ve always loved eating them.
John took me to Cheesecake Factory for our anniversary last month and he got the Beef Shepherd’s Pie and I got a Chicken and Biscuits dish. We should have split an entree because it was way too much food. Anyway, I got the idea then about trying my hand at a Beef Pot Pie. I wanted to make the recipe as clean as possible. I would have made a homemade gluten free crust if I could guarantee that it wouldn’t come out tough. As it was, I settled for my regular pie crust made with coconut oil instead. It turned out terrific.
Let me warn you, Beef Pot Pie is not one of these throw together affairs with canned soup and every short cut in the book. It will take some time in the kitchen to produce these two delicious savory pies. But if you’re willing to put in the work, the outcome is better than you can imagine. I also have a version with Beef and Butternut Squash that you may enjoy.
Beef Pot Pie is one of the most amazing pot pie recipes you’ll ever eat. It’s chocked full of veggies, meat and seasoned to perfection.
Because this recipe makes two pies, it’s great for company. We had friends who were trying to finish up their school year with drama productions at their homeschool co-op. They were so busy with activities she didn’t have time to cook. I took over one of the pies to them and they loved it.
If you want to experience the heavenly flavors of this recipe, don’t omit the leeks, marjoram, liquid smoke or Worcestershire sauce just because you’ve never used them in recipes like this before. Those ingredients make this recipe happen.
Here’s what I did.
I used these ingredients for the Beef Pot Pie filling, plus pie crust recipe for 4 pie crusts.
Cut steak in bite-sized pieces. Fry beef over medium heat in avocado oil until no longer pink. Cover with lid and continue cooking about 15 minutes until beef is tender.
Add onions, celery, leeks and garlic. If you want the full essence of this pot pie, you really need to add leeks. They add wonderful flavor and texture to the recipe. Cover with lid and cook about 5 minutes.
Add sliced mushrooms and saute five minutes more.
Add potatoes, carrots and unsalted beef broth.
Add seasonings, Worcestershire sauce and liquid smoke. Cover with lid and cook until carrots are fork tender about 15-20 minutes. You will totally miss the essence of this delicious pot pie if you omit the seasonings, especially marjoram or the liquid smoke and Worcestershire sauce. Don’t do it! Go out and buy the ingredients before making this recipe.
Add tomatoes and peas and cook 5 minutes.
Combine flour with water to form a thin paste. Add to beef mixture to thicken the gravy. Cook a few minutes. Turn off heat. Set aside.
Meanwhile, prepare pastry shells. DO NOT pour beef filling into pie crust until you have a top crust ready to go on top. Otherwise, the crust will get soggy. Divide the beef pot pie filling between the two pie crusts.
Cover pies with top crust. Flute edges and pierce the top with a knife to make slits in the crust so steam can escape while baking.
Bake at 350 for about one hour. If necessary, tent pie with foil to avoid over-browning the crust.
Cut Beef Pot Pie into individual servings and enjoy!
Every forkful will have you drooling. We had some friends stop by and have some of this delicious Beef Pot Pie with us. Their son was going to be spending the night with us since they were going out of town. They all tucked into this dish and wanted more! I think their teenage son enjoyed it the most!
You won’t have any trouble eating up Beef Pot Pie. Everyone will want seconds!
Beef Pot Pie was so good, I could have sat down and eaten the whole thing by myself! I was salivating over every bite.
Here’s the recipe.
BEEF POT PIE
(My own concoction)
- 1 ½ lbs. top sirloin steak, cubed
- 1 large onion, chopped
- 1 leek, green top removed, diced
- 4 cloves garlic, minced
- 8-oz. sliced mushrooms
- 2 ribs celery, diced
- 3 small carrots, sliced
- 3 large Russet potatoes
- 32-oz. beef broth
- 1 1/2 tsp. sea salt
- ¾ tsp. black pepper
- 1 tsp. thyme
- 1 tsp. marjoram
- ½ tsp. liquid smoke
- 1 tsp. Worcestershire sauce
- 1 tbsp. parsley
- 2 large roma tomatoes, diced
- 12-oz. frozen green peas
- about ½ cup flour
- 3 tbsp. avocado oil
- [url href=”http://cantstayoutofthekitchen.com/2016/06/02/homemade-coconut-oil-pie-crust/” target=”_blank”]recipe[/url] for 2 top and bottom crust pies, or 4 individual [url href=”http://cantstayoutofthekitchen.com/2016/06/02/homemade-coconut-oil-pie-crust/” target=”_blank”]pie crusts[/url]
- Cut steak into cubes.
- Melt avocado oil in a very large skillet.
- Add beef.
- Cook a few minutes turning over each side so no pink remains.
- Cover with lid and continue cooking, stirring occasionally, about 15 minutes until beef is tender.
- Add onions, leeks, celery and garlic.
- Stir to combine and continue cooking with lid on another 5 minutes.
- Add mushrooms and sauté 5 more minutes.
- Add carrots, potatoes, beef broth, seasonings, Worcestershire sauce and liquid smoke.
- Cover with lid and cook until carrots are fork tender, about 15-20 minutes.
- Add tomatoes and peas and cook through about 5 minutes.
- Dissolve flour in enough water to make a thin paste.
- Stir to combine and pour over beef mixture in pan.
- Cook a few minutes until mixture thickens.
- Turn off heat.
- Set aside.
- Prepare pastry.
- Fit bottom crust into two different 10-inch deep dish pie crusts.
- Prepare top crusts.
- Divide beef filling between each pie.
- Top with top crust.
- Make about 6 slits in the pie for filling to bubble to the surface.
- Bake at 300° about 75-90 minutes or at 350° about one hour, or until done.
- If necessary, tent pies with foil to avoid over-browning.
- Yield: Each pie serves 6.
Beef Pot Pie will have you and your family licking their chops!
This savory pie is hearty and filling. It makes one of the BEST comfort foods you’ll ever eat. It’s especially nice on a cool, fall or winter night when you want something hot and delicious to fill you up.
Oh, yes, time for another bite!