Bring a dash of love and home-cooked goodness to dinner when you make this deeply flavored Savory Beef Pot Pie recipe.
Of all the ways to prepare beef, slow cooking it in a pie has got to be one of the most rustic, country-classic methods that just exudes comfort food and all kinds of log cabin vibes.
This Savory Beef Pot Pie recipe is absolutely incredible. It amazes me that simple ingredients can come together to develop such a deep, complex complementary symphony surrounding the beef and veggies. slow baking the filling creates a silky rich sauce that envelops everything in delicious intense flavor. Topping it off with flakey buttery seasoned pie crust is the icing on the “cake”!
Savory Beef Pot Pie Recipe
Great beef pot pie starts with a good cut of beef. Here I have used sirloin, but you could also use chuck roast or any other lean cut that won’t require removing a whole lot of fat. After trimming the fat off, cut the beef into bite-size pieces.
Bringing out the best beef flavor will require searing it in a little oil in a stovetop Dutch oven. The beef will also leave brown bits on the bottom of the pan to help build flavor for the savory sauce.
Once all the beef is browned, remove it and add sliced onions, mushrooms, minced garlic, tomato paste, and dried thyme. We’ll bloom these flavors for a bit, then deglaze the pan with our secret ingredient combo- orange juice and red wine vinegar!
Once the orange juice and vinegar have simmered and reduced, flour is sprinkled over the contents of the pot. You always want to cook raw flour for at least a minute or two to remove it’s raw taste!
Now we’ll add beef broth, a bit of Worcestershire sauce, soy sauce, a bay leaf, and the beef bits to the pot to continue to deepen and add complexity to the flavors of this amazing Savory Beef Pot Pie. Bring it to a boil, then, out of convention, cover it and place it in a 300 degree oven for 1 and 1/2 hours.
BEFORE YOU THINK I’M CRAZY- let me tell you why I slow-cook my beef pot pie filling before cooking my beef pot pie. Firstly, it tenderizes beef like nothing ever could.
Secondly, this picture below says it all. THAT SILKY SAUCE…..OH YEAH….. You can skip this step- but you’ll be leaving incredible depth of flavor out of your pie.
When do you add the veggies?
Frozen peas and carrots are stirred into the pie filling just before transferring it into a pie plate. Now, you might be noticing that I skip a bottom crust. That’s because it would have to be pre-baked, and I’m fine with sacrificing it to be able to slow-cook the filling in my oven instead. :0)
Brushing the rim of the plate with a beaten egg helps the pie crust to adhere and not shrink like a raisin in the hot oven.
Place your thawed store-bought pie crust over the top of your filling and press it down gently onto the filling and the rim of the pie plate. Trim or fold excess so there’s no crust hanging over the edges. Brush the entire crust with the egg wash; it will brown beautifully in the oven and allow the salt, pepper, and dry thyme you sprinkle on top of it to stick :0)
Place the pie in a hot oven for about 30-40 minutes to brown the crust and gently cook the veggies.
And here it is! The most deeply flavored, deliciously Savory Pot Pie! This pie is 100% worth the wait. I know it’s not my normal “quick and easy” type recipe, but sometimes it’s wonderful to step back and take your time to add some lovin’ into a beautiful recipe.
This Savory Beef Pot Pie recipe would be perfect for a weekend on a cold wintry day. It’s one I know I’ll be making again and again. I hope you’ll find it’s the same for you. Enjoy and please rate and review the recipe- it’s always so appreciated!Print