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Beef and Butternut Squash Potpie | Can't Stay Out of the Kitchen | these #potpies are amazing. #Steak, apples & #butternutsquash are added to lots of veggies and seasoned with just a hint of cinnamon, nutmegs & cloves. Our company loved these #beef potpies.

Beef and Butternut Squash Potpie

This lovely potpie is filled with steak, butternut squash, zucchini, carrots, mushrooms, apples and seasoned with thyme, rosemary and marjoram and also spiced with cinnamon, nutmeg and cloves. It's one of the best potpies you'll ever eat. This one is made with a scrumptious Homemade Coconut Oil Pie Crust.
Prep Time 45 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 50 mins
Course Beef Entree
Cuisine American
Servings 18
Calories 388 kcal



  • 1 1/2 lbs. top sirloin steak cubed
  • 1 large onion chopped
  • 1 leek green top removed, sliced
  • 4 cloves garlic minced
  • 8 oz. mushrooms sliced
  • 2 ribs celery diced
  • 1 butternut squash peeled and cut in cubes
  • 1 large Gala Apple cored and diced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 medium zucchini sliced
  • 1 cup matchsticks carrots
  • 32 oz. beef broth
  • 1 1/4 tsp. sea salt
  • 3/4 tsp. black pepper
  • 1 tsp. thyme
  • 1/2 tsp. rosemary
  • 1 tsp. marjoram
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1 tbsp. parsley
  • 1/2 cup all-purpose flour (I use UNBLEACHED all-purpose flour)
  • 3 tbsp. avocado oil


  • 6 cups UNBLEACHED all-purpose flour plus more for rolling out the pie crust
  • 1 1/2 tsp. sea salt
  • 1 1/2 tsp. baking powder aluminum free
  • 1 1/2 - 2 cups coconut oil
  • Ice water as needed



  • 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 and garlic.
  • Stir to combine and continue cooking with lid on another 5 minutes.
  • Add mushrooms and sauté 5 more minutes.
  • Add butternut squash, apple, celery, bell peppers, zucchini, carrots, beef broth and seasonings.
  • Cover with lid and cook until butternut squash and carrots are fork tender, about 15-20 minutes.
  • Dissolve flour in enough water to make a thin paste.
  • Stir to combine.
  • Cook a few minutes until mixture thickens.
  • Turn off heat.
  • Set aside.
  • Prepare pastry.
  • Fit bottom crust into three different 10-inch deep dish pie crusts or about 12 large ramekins.
  • 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 350° about 45 minutes.
  • Reduce heat to 300° and bake an additional 15-20 minutes, or until filling bubbles up thickly through slits or lattice crust and tests done.
  • If necessary, tent pies with foil to avoid over-browning.
  • Yield: Each pie serves 6.


  • Mix flour with salt and baking powder.
  • Cut in coconut oil with a pastry blender.
  • Use as much as needed to get the flour to look like coarse meal.
  • Add ice water – enough that you can stir the dough and it mostly adheres together.
  • Form dough into six grapefruit sized balls.
  • Place waxed paper on counter.
  • Sprinkle very generously with flour.
  • Place one of the dough balls in center.
  • Cover with more flour and additional waxed paper.
  • Roll out from the center to the edges, about 1/8” thick forming a circle that will completely cover the bottom and sides of pie plate.
  • Fit dough into pie plate.
  • Repeat, fitting dough into additional pie plates.
  • Roll out remaining dough and have available for top crust.
  • Divide beef pot pie filling between each pie shell.
  • Cover with top crust.
  • Flute the edges.
  • Cut slits in the top to allow steam to escape.
  • Bake as directed above.


NOTE: You can also freeze one or two of the pies before baking. Thaw several hours before baking, or bake frozen until cooked through – probably about 2 hours.
NOTE: You can also bake these in 12 individual large ramekins.
NOTE: You can use a lattice crust for the top.
NOTE: I used 1 lb. of top sirloin and 1 ½ lbs. of previously cooked steak. I added the pre-cooked steak at the very end before putting the filling into the pie shells.
NOTE: I baked the large pie about 1 hour to 1 hour 10 minutes, the other smaller dishes took about 45 minutes to an hour (at 350).
NOTE: Preparation time does not include time required to make or roll out pie crust.
© Can’t Stay Out of the Kitchen


Calories: 388kcalCarbohydrates: 40gProtein: 14gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 3gCholesterol: 18mgSodium: 610mgPotassium: 251mgFiber: 2gSugar: 3gVitamin A: 2900IUVitamin C: 50.3mgCalcium: 60mgIron: 1.4mg
Keyword apples, beef, beef stew, butternut squash, carrots, casserole, main dish, mushrooms, pot pie, zucchini
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