Savory Beef and Carrot Pot Pies
Savory Beef and Carrot Pot Pies
Ingredients
For the Filling
- 1 pound ground beef, lean
- 1 yellow onion, medium, diced
- 1 1/2 cups carrots, peeled and diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup frozen peas
For the Crust
- 2 refrigerated pie crusts, 9-inch, unrolled
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess fat and set the beef aside.
⏱️ 10 min
- 3
Add the diced yellow onion, carrots, and celery to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 6
Gradually whisk in the beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a simmer, stirring until the sauce thickens, about 3-5 minutes.
⏱️ 5 min
- 7
Return the cooked ground beef to the skillet. Stir in the frozen peas. Remove the skillet from the heat.
⏱️ 2 min
- 8
Unroll one of the refrigerated pie crusts. Gently press it into a 9-inch pie dish or divide it among four individual ramekins (about 5-6 inches in diameter). Trim any excess crust if using a pie dish.
⏱️ 5 min
- 9
Divide the beef and vegetable filling evenly among the prepared pie dish or ramekins.
⏱️ 2 min
- 10
Unroll the second pie crust. If using a pie dish, place it over the filling and crimp the edges to seal. Cut a few small slits in the top crust for steam to escape. If using ramekins, cut the crust into four circles slightly larger than the ramekins, place over the filling, and crimp the edges.
⏱️ 5 min
- 11
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top crusts with the egg wash for a golden finish.
⏱️ 2 min
- 12
Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with aluminum foil.
⏱️ 35 min•🌡️ 400
- 13
Let the pot pies rest for 5 to 10 minutes before serving to allow the filling to set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Beef and Carrot Pot Pies
Ingredients
For the Filling
- 1 pound ground beef, lean
- 1 yellow onion, medium, diced
- 1 1/2 cups carrots, peeled and diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup frozen peas
For the Crust
- 2 refrigerated pie crusts, 9-inch, unrolled
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain off any excess fat and set the beef aside.
⏱️ 10 min - 3
Add the diced yellow onion, carrots, and celery to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
⏱️ 1 min - 6
Gradually whisk in the beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Bring the mixture to a simmer, stirring until the sauce thickens, about 3-5 minutes.
⏱️ 5 min - 7
Return the cooked ground beef to the skillet. Stir in the frozen peas. Remove the skillet from the heat.
⏱️ 2 min - 8
Unroll one of the refrigerated pie crusts. Gently press it into a 9-inch pie dish or divide it among four individual ramekins (about 5-6 inches in diameter). Trim any excess crust if using a pie dish.
⏱️ 5 min - 9
Divide the beef and vegetable filling evenly among the prepared pie dish or ramekins.
⏱️ 2 min - 10
Unroll the second pie crust. If using a pie dish, place it over the filling and crimp the edges to seal. Cut a few small slits in the top crust for steam to escape. If using ramekins, cut the crust into four circles slightly larger than the ramekins, place over the filling, and crimp the edges.
⏱️ 5 min - 11
In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top crusts with the egg wash for a golden finish.
⏱️ 2 min - 12
Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent with aluminum foil.
⏱️ 35 min•🌡️ 400 - 13
Let the pot pies rest for 5 to 10 minutes before serving to allow the filling to set.
⏱️ 5 min