What’s in today’s beef pot pie recipe? Savory ground beef, juicy mushrooms, sweet carrots, and creamy green peas, all cooked in a flavorful sauce and wrapped in a tender, flaky double pie crust. It’s a classic comfort food that makes for a hearty weeknight staple.
Is Beef Pot Pie Healthy?
While the word “pot pie” would instantly bring you the image of a rich, carb-filled dish, our beef pot pie is made to be both delicious and nutritious.
With beef as the main ingredient, this dish offers you a significant 21 g of protein. Not just that, we also use 85% lean ground beef for a leaner eating experience.
Thanks to the veggies present in the recipe, including white mushrooms, carrots, and green peas, our dish is packed with vitamins and minerals, especially vitamins A and C.
Plus, the other ingredients are carefully moderated to fit our nutrition guidelines from the 2020 – 2025 Dietary Guidelines for Americans. Specifically, the number of saturated fats per serving is kept at around 6.5g, while the amount of sugar and sodium stays at 4.9g and 560 mg, respectively.
And while other pie recipes usually call for a considerable amount of butter to make the crust, we choose vegetable shortening to give the dish fewer fats and calories, hence, a much healthier option.
Ingredients for Beef Pot Pie
- For the Filling
So, what’s in this hearty pie? Rich, meaty ground beef cooked with white mushrooms, carrots, and green peas in a luscious savory sauce made of red wine, tomato paste, water, flour, spices, and herbs.
The addition of red wine brings a smoky and fruity flavor, while tomato paste, flour, and water help form the slightly thick consistency of our sauce. Small amounts of butter, garlic, onion, and thyme stir up the aromas and give the sauce a boost of flavor. A little salt, pepper, and paprika to taste.
- For the Pie Crust
Our recipe includes instructions on how to make your own tasty crust. While it is more convenient to get a store-bought pie crust, making it at home is a good way to keep track of the nutrition and calories.
You can have a delicious and healthy homemade dough with just 5 ingredients: flour, vegetable shortening, water, salt, and baking powder.
Though some pot pies are made with a top crust only, this one is a classic double pie crust, with a tender center and crispy golden-brown edges.
How to Store and Reheat
You can store leftover beef pot pie in an airtight container and keep it refrigerated for around 4 days.
To reheat, simply microwave each piece of pie on high heat for 1 minute.
What to Serve With Beef Pot Pie
Every hearty main course needs a refreshing salad to lighten up the meal. Here are some recommended sides to serve with our beef pot pie:
How to Make Beef Pot Pie
This beef pot pie recipe makes the perfect comfort food with delicious ground beef and veggies in a tender yet flaky double crust. A wonderful option for the entire family.
- cook TIME 1 hr 18 mins
- prep TIME 12 mins
- total TIME 1 hr 30 mins
- COURSE Main Course
- CUISINE American
- SERVINGS servings
- CALORIES 486 kcal
- 3 ozonion (diced)
- 4 ozcarrots (diced)
- 1 tbspunsalted butter
- 4 fl ozcold water
- 2 cupsall-purpose flour
- 4 ozgreen peas
- 4 ozwhite mushroom (sliced)
- 0.5 tspground black pepper
- 2 tbspparsley (chopped)
- 0.8 tspsalt
- 1 cupwater
- 0.5 tsppaprika
- 2 fl ored wine
- 1 large egg yolk
- 1 tbspvegetable shortening
- 1 tspthyme
- 1 tbspgarlic (minced)
- 8 oz85% lean ground beef
- 1 tbspHunt’s tomato paste
- 0.3 tspbaking powder
Slice the white mushrooms: Use a clean cloth or tissue paper to wipe the dirt off the mushroom (do not rinse). Cut them in half, then place the cut-side down and cut them into thin slices.
Dice the carrot: Cut off the top and peel the skin. Cut the carrot into thin slices, the slices into fingers, then the fingers into cubes.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Dice the tomato: Half the tomato lengthwise then slice to remove the stem and scoop the seeds out. Cut each half into 1/4" strips, then each strip into small cubes.
Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.
Finely chop the parsley.
Make the dough: Add 1 7/8 cup flour (set aside 2 tbsp from 2 cups flour for later steps), 1 tbsp vegetable shortening, 4 fl oz cold water, 1/4 tsp salt, and 1/4 tsp baking powder to a large mixing bowl. Knead until the dough is smooth, then form it into a disk. Wrap the dough with plastic wrap, then set it aside.
Make the filling: In a skillet over medium heat, add 1 tbsp butter, 1 tbsp garlic, 3 oz onion, and 1 tsp thyme, stir fry for 1 minute. Then add 4 oz white mushroom and stir fry for 4 minutes.
Add the beef: Add 8 oz 85% lean ground beef. Stir well for 3 minutes.
Add the tomato paste, paprika, salt, and pepper: Add 1 tbsp Hunt’s tomato paste, 1/2 tsp paprika, 1/2 tsp salt, and 1/2 tsp ground black pepper. Stir for 30 seconds.
Add the red wine: Add 2 fl oz red wine, and stir for 30 seconds.
Add the flour: Add 1.5 tbsp flour. Stir to combine.
Add the carrots and green peas: Add 4 oz carrots and 4 oz green peas and stir for 2 minutes.
Add the water: Add 1 cup water and cook over low heat for 15 minutes.
Roll out the dough: Dust your working surface with the remaining 1/2 tbsp flour before placing the dough on it, then cut it in half and thinly roll them out. Set one sheet aside and keep it covered with a cloth or plastic wrap to prevent it from drying out.
Make the bottom crust: Roll one dough sheet onto the rolling pin, then carefully transfer it onto a round baking dish and gently press it down. Crimp the edges with your fingers, then dock the pastry all over with a fork.
Bake the bottom crust: Place the crust in a preheated oven to bake at 400°F for 7 minutes.
Add the filling: Add the beef filling into the lightly baked crust. Brush the rim with egg yolk to work as glue. (Leave some for the later step).
Top with the second crust: Cover the pie with the remaining dough sheet, crimp the edges for a sure seal, then make some decorative cuts in the middle to allow the steam to get out.
Bake the pie: Bake the pie in the oven at 400°F for 15 minutes.
Brush the top crust with egg: Take out the pie and brush the surface with the remaining egg yolk for a shine.
Continue baking: Continue baking the pie for another 7 minutes.
Garnish and serve: Take out the pie, divide it into servings, then sprinkle with parsley.