Savory Beef and Onion Pot Pie
Savory Beef and Onion Pot Pie
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 2 yellow onions, thinly sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped
For the Crust
- 2 refrigerated pie crusts, 9-inch
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary to avoid overcrowding the pot. Remove browned beef and set aside.
⏱️ 10 min
- 2
Reduce heat to medium. Add sliced yellow onions to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add carrots, celery, and minced garlic, and cook for another 3-5 minutes until vegetables begin to soften.
⏱️ 15 min
- 3
Sprinkle all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth, then stir in the Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 4
Return the browned beef to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking. Remove the bay leaf.
⏱️ 25 min
- 5
Stir in the frozen peas and chopped fresh parsley. Season the filling with salt and black pepper to taste. If the filling seems too thin, you can simmer it uncovered for a few more minutes. If too thick, add a splash of beef broth.
⏱️ 5 min
- 6
Preheat oven to 400°F. If using a Dutch oven, ensure it's oven-safe. If not, transfer the filling to a 9-inch pie dish or similar oven-safe casserole dish.
⏱️ 5 min•🌡️ 400
- 7
Unroll one refrigerated pie crust and place it over the filling in the pot or pie dish. Trim any excess crust, leaving about a 1/2-inch overhang. Fold the overhang under and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 5 min
- 8
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top of the pie crust evenly with the egg wash. This will give the crust a beautiful golden-brown color.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 400
- 10
Remove from oven and let stand for 5-10 minutes before serving to allow the filling to set slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Beef and Onion Pot Pie
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 2 yellow onions, thinly sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped
For the Crust
- 2 refrigerated pie crusts, 9-inch
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary to avoid overcrowding the pot. Remove browned beef and set aside.
⏱️ 10 min - 2
Reduce heat to medium. Add sliced yellow onions to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add carrots, celery, and minced garlic, and cook for another 3-5 minutes until vegetables begin to soften.
⏱️ 15 min - 3
Sprinkle all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the beef broth, then stir in the Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 4
Return the browned beef to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking. Remove the bay leaf.
⏱️ 25 min - 5
Stir in the frozen peas and chopped fresh parsley. Season the filling with salt and black pepper to taste. If the filling seems too thin, you can simmer it uncovered for a few more minutes. If too thick, add a splash of beef broth.
⏱️ 5 min - 6
Preheat oven to 400°F. If using a Dutch oven, ensure it's oven-safe. If not, transfer the filling to a 9-inch pie dish or similar oven-safe casserole dish.
⏱️ 5 min•🌡️ 400 - 7
Unroll one refrigerated pie crust and place it over the filling in the pot or pie dish. Trim any excess crust, leaving about a 1/2-inch overhang. Fold the overhang under and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 5 min - 8
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top of the pie crust evenly with the egg wash. This will give the crust a beautiful golden-brown color.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 400 - 10
Remove from oven and let stand for 5-10 minutes before serving to allow the filling to set slightly.
⏱️ 10 min