GOOD OL’ BEEF POT PIE
- 20m Prep Time
- 1h 5mCook Time
- 1h Ready In
A classic beef pot pie with tender stew meat, mushrooms, peas, and carrots in a rich gravy, topped with a flaky pie crust and Parmesan cheese.
Ingredients
- 454 g stew meat trimmed and cut into ¾-inch cubes
- Kosher salt and freshly ground black pepper
- 44.4 ml high-heat oil, such as canola or safflower divided
- 2 large carrots chopped
- 227 g cremini mushrooms stemmed and quartered
- 1 small yellow onion chopped
- 29.6 ml tomato paste
- 4 medium cloves garlic minced
- 9.86 ml chopped fresh thyme or oregano
- 118 ml dry red wine
- 29.6 ml all-purpose flour
- 473 ml chicken broth
- 237 ml frozen and thawed peas
- 29.6 ml chopped fresh parsley
- 1 egg
- 4.93 ml water
- 1 prepared pie crust
- 59.1 ml shredded Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 16 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 562 mg
- Iron: 7.58 mg
- Magnesium: 123 mg
- Phosphorus: 716 mg
- Potassium: 1759 mg
- Zinc: 9.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and freshly ground black pepper
- 29.6 ml tomato paste
- 9.86 ml chopped fresh thyme or oregano
- 118 ml dry red wine
- 29.6 ml all-purpose flour
- 473 ml chicken broth
- 237 ml frozen and thawed peas
- 29.6 ml chopped fresh parsley
- 1 egg
- 4.93 ml water
- 1 prepared pie crust
- 59.1 ml shredded Parmesan cheese
Prepare
- 454 g stew meat, trimmed and cut into ¾-inch cubes
- 44.4 ml high-heat oil, such as canola or safflower, divided
- Chop 2 large carrots
- 227 g cremini mushrooms, stemmed and quartered
- Chop 1 small yellow onion
- Mince 4 medium cloves garlic
Let's Cook
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Step 1.
Preheat the oven to 400°F with a rack in the lower third. Place a large rimmed baking sheet on the rack to catch any spillover.
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Step 2.
Season the beef cubes with salt and pepper. Heat 1 tablespoon of oil in a 10-inch ovenproof skillet over medium heat. Add the beef and cook, turning occasionally, until well browned on all sides, about 5 minutes. Transfer the beef to a bowl and wipe the skillet clean with a paper towel.
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Step 3.
Add the remaining 2 tablespoons oil to the skillet over medium heat. Add the chopped carrots, quartered mushrooms, and chopped onion. Cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in the tomato paste, minced garlic, and thyme; cook until fragrant, about 1 minute. Season with salt and pepper. Pour in the red wine and cook, scraping up any browned bits, until almost completely evaporated, 1 to 2 minutes. Sprinkle the flour over the vegetables and stir constantly for 1 minute.
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Step 4.
Slowly pour in the chicken broth while stirring to smooth out any lumps and scrape up any browned bits. Return the beef and any accumulated juices to the skillet. Bring to a simmer, then cover the skillet with an ovenproof lid or aluminum foil. Transfer the skillet to the oven and bake until the beef is almost tender, about 30 minutes, stirring halfway through. Carefully remove the skillet from the oven and stir in the thawed peas and chopped parsley.
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Step 5.
While the beef bakes, prepare the egg wash: In a small bowl, whisk together the egg and 1 teaspoon water. Unroll the prepared pie crust. After stirring in the peas and parsley, place the pie crust on top of the hot filling, crimping the edges against the skillet if needed. Cut four small slits in the crust to vent steam. Brush the crust evenly with the egg wash, then sprinkle the shredded Parmesan cheese over the top.
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Step 6.
Return the skillet to the oven and bake until the filling is bubbly and the crust is golden brown, 20 to 25 minutes. Let the pot pie stand for 20 minutes before serving.