The deep and complex flavor of this Savory Beef Pot Pie, from the well-seasoned crust to the silky sauce to the tender beef inside, will receive tons of compliments all around the table. The perfect recipe for a wintery-weekend dinner.
- 1 (2-pound) beef chuck roast, trimmed of fat and sliced into bite-size pieces
- 2 teaspoons of steak seasoning (I like Weber’s Steak and Chop)
- 3 tablespoons vegetable oil
- 4 ounces sliced white or cremini mushrooms
- 1/2 yellow onion, diced
- 2 tablespoons tomato paste
- 4 garlic cloves, minced or pressed
- 1/2 teaspoon dried thyme
- 1/3 cup orange juice
- 1 tablespoon red wine vinegar
- 3 tablespoons flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worchestershire sauce
- 1 bay leaf
- 2 cups frozen pea and carrot mix
- 1 egg, lightly beaten
- 1 (9-inch) store-bought frozen pie dough
- salt and pepper
- Set the oven to 300 degrees F and move an oven rack to the lower-middle position. Stir steak seasoning into the beef to evenly coat. Set a large enamel dutch oven over medium heat and add 2 tablespoons of oil. When the pot is heated, add the beef and spread out into an even layer. Wait 6 minutes, then stir the beef around and rearrange again into a single layer as much as possible. Cook for 3-4 more minutes, or until all the beef has been browned. Remove with a slotted spoon to a bowl and set aside.
- Add the remaining tablespoon of oil to the pot, then add the onions and mushrooms and sprinkle with a pinch of salt. Stir and cook until the onions and mushrooms are soft and browned, using your stirring utensil to break apart larger mushrooms. Stir in the tomato paste, garlic and thyme and cook for about 30 seconds.
- Stir in the orange juice and vinegar, scraping up all the browned bits on the bottom and sides of the Dutch oven. Stir in the flour and cook, stirring often, for about 1 minute, then stir in the broth, soy sauce, Worchestershire sauce, bay leaf, and browned beef pieces. Bring the pot to a simmer, cover, and place in the oven. Cook for 1 and 1/2 hours. This is a great time to set your frozen pie crust out on the counter to thaw.
- Remove the Dutch oven from your oven. Remove the bay leaf from the pie filling and allow the filling to cool uncovered for 30 minutes before stirring in the frozen peas and carrots. Pour the pie filling into a pie plate. Set the oven to 400 degrees F.
- Prepare for the crust by brushing the lip and inside edge of the pie plate with the egg. This will keep the crust from shrinking back while baking. Cover the pie with the pie crust, pressing the edges into the egg wash to secure it to the pie plate. Cut small openings into the top to allow for steam to escape. Brush the entire pie crust with the egg and then sprinkle the pie crust with salt, pepper, and additional dried thyme if desired.
- Place the pie in the oven and bake until the crust is golden brown all over about 30-40 minutes. Remove and let cool for 20 minutes before serving.
I would highly recommend doubling this recipe so you can make two pies- one to eat that night and another to freeze for later. Just brown the beef in two batches to avoid crowding the pot. Divide the pie filling between two pie plates and cover with the dough as directed. Do not egg wash and season dough before freezing. Cover one pie tightly with plastic wrap, then with aluminum foil. Place in the freezer.
Thaw the pie overnight in your fridge, then brush the crust with egg wash and season with salt, pepper, and thyme before placing in a 400-degree F oven and bake for 40-45 minutes. If the crust begins to brown too deeply while baking, cover with foil and continue to bake for the remainder of the time.