Beef Pot Pie No Beef Stock

Beefiness Pot Pie is a hearty, delicious condolement food recipe featuring savory basis beef and veggies in a flavorful gravy topped past a flaky, buttery pie crust. And if you lot adopt, information technology's just equally like shooting fish in a barrel to make it with tender cubed beefiness!

Fall is right around the corner and cooler temperatures are coming...I just know it! 😉 And the changing o' the seasons ever has me craving one of two things: soup...or comfort food! Well, I can't call up of a more comforting condolement food recipe than pot pie.

My love, to-die-for Chicken Pot Pie recipe has long been one of my very favorite things to eat. Period. So it'south somewhat of a wonder that it took me so long to give Beef Pot Pie a go. Only when I recently found myself with a spare bootleg pie crust and a pound of ground beef, I thought...why not?

An Like shooting fish in a barrel Version...with Ground Beef!

That'southward correct, friends...this Beef Pot Pie recipe is really made with footing beef! I created it that fashion by blueprint, considering I pretty much e'er have footing beefiness on hand and information technology's so quick and like shooting fish in a barrel to brown upward. Y'all know how I love my piece of cake ground beef dinner recipes... 😉

Cubed Beef Choice

That being said, it would be totally like shooting fish in a barrel and delicious to make this recipe with cubes of beef sirloin or roast or stew meat instead.

As the first stride in this recipe, you'd only sear said cubed beef in butter and/or olive oil in a pot.

From there, remove it to a plate and proceed with the recipe, calculation more butter/olive oil as directed.

Then stir the browned beefiness back into the filling at the very terminate, at the aforementioned fourth dimension as the potatoes and peas. The meat will finish cooking through once the whole dish is popped in the oven.

Ingredients

So what exactly exercise y'all need to make this savory, yummy meal?

• Beef. As already mentioned, I used basis beefiness. But it would be elementary to bandy that out for footling chunks of beef if that's your preference.
• Mushrooms. These are optional but highly recommended. I simply retrieve there'south just something and then savory and delicious virtually the combination of beef and mushrooms. I used regular white button mushrooms, but y'all could use creminis if y'all're feeling fancy. The other nice thing is that, even if your family unit has split up opinions on whether or not to include mushrooms, they're actually actually easy to pick out for those who don't care for them. Just ask my kids... 🙂
• Carrots. You tin can use sliced or diced or matchstick. I typically cull the latter because I can purchase a bag of them already "matchstick-ed" at the grocery store. Because let'southward be frank...I've never been one to turn down a fourth dimension-saving shortcut!
• Garlic. Because...flavor.
• Butter + extra-virgin olive oil. These are for sauteing the mushrooms, carrots, and garlic. Y'all could opt to use just one or the other, only I more often than not like to combine the 2 for a balance of high smoke bespeak (olive oil) and flavour (butter).

• Potato. One large white potato (I adopt a Russet) needs to be pre-cooked and peeled before cutting it upward and stirring it into the finished pot pie filling. If your potatoes are smaller, y'all may need two of 'em. You'll merely want a total amount of 2 to 3 cups cubed potato. I either use a leftover broiled potato from the night before (I'll cook an extra one knowing that I'll need it the next solar day for pot pie), or I quickly zap one in the microwave. To do so, launder and dry a big potato, poke holes in it with a fork, and microwave on high for 5 minutes. Flip it over and cook for 5 more minutes (give or take, depending on the size of your irish potato and/or the power of your microwave). Allow to cool while you lot fix the residue of the pot pie filling.
• Frozen greenish peas. These are stirred into the filling just before pouring information technology into the baking dish. It's fine if they're nonetheless frozen because they'll finish thawing/cooking once the dish is in the oven.
• Flour + beefiness goop. These ingredients course the base of the thick, silky gravy. If I don't have beef broth or stock on mitt, I use organic Better Than Burgoo Beef Base and water to mix up my own. I happen to remember this bouillon base of operations makes the gravy gustation even "beefier." Just information technology can also be rather salty, so be sure to gustation your final gravy before gradually stirring in any boosted salt.

• One-half-and-half + carmine wine. These two ingredients make the aforementioned thick, silky gravy taste even better! Respectively, they add a hint of decadence and layer of flavor that takes the gravy from good to corking. That being said, y'all can substitute milk for the half-and-half to lighten things up. And/or you may go out out the wine birthday, if that'southward your preference. On the other hand, if yous enjoy the flavor of vino in sauces and gravies but y'all don't want to open a whole big bottle when you only need a splash for a recipe, I recommend ownership a 4-pack of mini vino bottles with spiral tops. It'due south non the best quality wine, merely information technology's non terrible either...I've plant it to exist fine for cooking. You can open ane mini bottle, add together a bit to a recipe, and then shop information technology in the door of your refrigerator until the next time yous need wine for a recipe. I practise this with both mini ruby-red wine and mini white wine bottles.
• Herbs + spices. Namely, dried thyme, garlic powder, onion pulverization, salt, and pepper make the flavors pop in this Beefiness Pot Pie. If you happen to have fresh thyme, it's less stiff than stale so plan on using 3 times as much (a heaping 2 teaspoons total of fresh chopped thyme leaves for this recipe).
• Pie crust. You can absolutely use a store-bought crust here. But if you've got simply a few minutes and a food processor, I highly, highly recommend you try my flaky, tender All-Butter Pie Crust! The recipe actually makes two pie crusts. As a result, I typically always continue at to the lowest degree one spare homemade pie crust in the freezer...you lot know, for terminal-infinitesimal Beef Pot Pie cravings.

How to Make Beef Pot Pie

Beefiness Pot Pie from scratch may sound intimidating if you've never made it before, but I promise that the steps are super simple and straightforward.

1. Melt some butter and extra-virgin olive oil in a big pot. Saute the garlic, mushrooms, and carrots until the veggies are tender and the liquids are evaporated. Remove to a plate.
2. Add the footing beef to the pot and cook until browned. Bleed the grease and flavor with common salt and pepper. Sprinkle with flour and stir/cook for a couple of minutes to go rid of any floury taste.
3. Add the cooked veggies back to the pot.

4. Pour in the beef broth, one-half-and-one-half, and wine. Bring to a simmer, while stirring, and cook until simply thickened.

5. Stir in the seasonings, cubed tater, and dark-green peas. Remove the pot from the heat and pour the filling into a baking dish.

6. Roll out the pie crust to the dimensions of the blistering dish and place information technology on top of the filling. Press down the edges and cut vents all over the crust.

7. Broil in a preheated oven until gilded and bubbly!

The sizes of baking dishes can vary. So if your crust comes all the way up to the pinnacle edges of your baking dish, it might non exist a bad thought to place it on a rimmed cookie canvass earlier popping in the oven. This could salve you a bottom-of-the-oven mess in the event of any bubbling over.

How to Freeze Beef Pot Pie

This recipe is so pop at my house that I oftentimes double it and popular 1 in the freezer for a set up-made dinner at a afterwards engagement.

Information technology's also a dandy repast to gift to others, whether fresh or frozen.

1. To freeze, you're basically going to make this recipe equally directed all the style through the step of placing the crust on height. In other words, you'll cook the filling, transfer information technology to a blistering dish (but brand sure your baking dish is temperature-prophylactic to go from the freezer to the oven subsequently, such every bit a metal or foil pan), lay the crust on elevation, and cut some vents.

Simply do not bake information technology!

2. Instead, tightly wrap the dish in freezer-thickness aluminum foil (or two layers of regular foil) for up to ii months. I find it helpful to label the pinnacle with the name of the recipe, the date, and baking directions...so that it doesn't disappear forever into the completeness of my freezer.
3. When you are ready to enjoy, remove the dish from the freezer and preheat the oven to 400°F. Go out the acme of the frozen pot pie covered with a single layer of foil and popular into the preheated oven for forty minutes. Then remove the foil and broil, uncovered, for an boosted 30 to 35 minutes, or until the chaff is golden brown and the filling is bubbling through the slits. You want it hot and bubbly all the manner to the center, not simply around the edges.

Yous can also choose to thaw the frozen pie in the refrigerator for 24 hours first and then bake post-obit the directions found in the regular recipe. But that'south for folks who fancy "thinking ahead" equally 1 of their strong suits... 😉

I'1000 telling y'all, the dwelling house cooked attempt of this Beef Pot Pie recipe is so worth it.

Because the resulting dinner is and then warm...so cozy...so mouthwatering-ly scrumptious that y'all juuuust might find yourself looking forrard to that next common cold front. 😉

More Footing Beef Recipes

• The BEST 1-Pot Spaghetti
• Footing Beef & Broccoli
• Taco Shepherd's Pie
• Beefy Cheese Tortellini Bake
• Tamale Pie

• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons butter
• ▢ 3 large cloves garlic, minced
• ▢ 8 ounces sliced white mushrooms, cleaned
• ▢ 2 cups diced OR matchstick carrots
• ▢ i pound ground beef
• ▢ ⅓ cup all-purpose flour
• ▢ 2 cups low-sodium beef broth
• ▢ ½ cup half-and-half
• ▢ Splash of ruby vino, optional
• ▢ ¾ teaspoon dried thyme
• ▢ ½ teaspoon garlic pulverization
• ▢ ¼ teaspoon onion powder
• ▢ ½ to 1 teaspoon salt, to taste
• ▢ Freshly ground black pepper, to gustatory modality
• ▢ 1 large potato (or 2 medium potatoes), cooked, peeled, & cubed (about two cups)
• ▢ 1 ½ cups frozen greenish peas
• ▢ 1 unbaked pie crust

Melt Mode Prevent your screen from going dark

• Adjust the oven rack to the center position and preheat oven to 400°F.

• Fix a large pot or Dutch oven over medium to medium-high heat. Add the olive oil and butter and allow to melt together; swirl the pan to coat. Add together the garlic, mushrooms, and carrots and melt until tender, stirring occasionally, for 7 to 10 minutes or until the liquid has evaporated. Remove the veggies to a bowl or plate and set aside.

• Add the ground beefiness to the empty pot. Melt until no longer pinkish, breaking apart and stirring as the meat cooks; bleed the grease and season with table salt and pepper. Sprinkle the flour over the cooked beef and stir to combine. Cook for 2 minutes, stirring constantly. Add together the veggies back to the pot.

• Cascade in the beefiness goop, and then add the one-half-and-half and the wine (if using). Stir to combine, scraping the bottom of the pot. Increase the estrus and bring to a simmer, stirring occasionally. Proceed to stir occasionally while the mixture simmers for a infinitesimal or 2, or until thickened. Stir in the thyme, garlic powder, onion pulverisation, salt, and pepper. Accommodate the seasonings to taste. Stir in the cubed white potato and the frozen green peas, then remove the pot from the oestrus.

• Cascade the mixture into a *deep* nine-by-9-inch baking dish (or a comparable 3-quart baking dish). Roll out the pie chaff so that information technology's nearly ane inch larger than your blistering dish. Identify the crust on peak to the pot pie mixture and press the edges into the size of the dish. Cutting vents in the top of the crust.

• Broil for 30 to 35 minutes or until golden and bubbly. Allow to cool for 10 minutes before serving.

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• To make this recipe with cubes of beef sirloin or roast or stew meat instead of ground beef, sear your cubed beefiness on all sides in butter and/or olive oil as the first step. Remove the seared beefiness cubes to a plate and proceed with the recipe (adding more butter/olive oil to the pot as directed). And so stir the seared beefiness dorsum in at the very finish, at the aforementioned time every bit the potatoes and peas. The beefiness will finish cooking through once the whole dish is popped in the oven.
• Your potato should exist pre-cooked and peeled earlier cutting it upwardly and stirring it into the finished pot pie filling. I prefer using a Russet. Regardless of the size of your potato(es), you'll need ii to 3 cups of cubed potato total. I either use a leftover baked potato from the night before (I'll cook an extra 1 knowing that I'll demand it the adjacent day for pot pie), or I quickly cook one in the microwave. To do and then, launder and dry out a large potato, poke holes in it with a fork, and microwave on high for 5 minutes. Flip it over and cook for v more than minutes (give or take, depending on the size of your potato and/or the ability of your microwave). Allow to cool while y'all gear up the remainder of the pot pie filling.
• If I don't have beefiness broth or stock on mitt, I use organic Better Than Bouillon Beef Base and water to mix up my own. I happen to think this bouillon base of operations makes the gravy sense of taste extra "bulky." Simply it tin can also be rather salty, then be certain to taste your concluding gravy before gradually stirring in any boosted salt.
• To lighten things up, you may substitute milk for the half-and-half.
• If you lot wish, yous may leave out the wine birthday.
• If you happen to have fresh thyme, it'southward less potent than dried and then plan on using three times as much (a heaping 2 teaspoons full of fresh chopped thyme leaves).
• If your baking dish seems especially total or the crust comes all the fashion up to the top edges, I recommend placing your pot pie on a rimmed cookie sheet earlier placing in the oven to prevent any potential mess made by bubbles over.

Calories: 320 kcal | Carbohydrates: 27 chiliad | Poly peptide: 19 thou | Fat: 15 g | Saturated Fat: 6 one thousand | Cholesterol: 45 mg | Sodium: 426 mg | Potassium: 735 mg | Fiber: 4 g | Sugar: 4 thousand | Vitamin A: 5651 IU | Vitamin C: 17 mg | Calcium: 54 mg | Iron: 4 mg

Postal service originally published on Nov xiv, 2018, and updated on September 17, 2021.

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Source: https://www.fivehearthome.com/beef-pot-pie/