This Beef Pot Pie is packed with juicy beef, fresh veggies, and a rich sauce all topped with golden, buttery biscuits. Warm, cozy, and super satisfying, it’s perfect for a weeknight dinner when you want something hearty without spending all night in the kitchen.
What to Gather
This beef pot pie ingredient list may be a little lengthy but all of the ingredients are easy to track down at the grocery store. A full list of ingredients with measurements for beef pot pie is available in the printable recipe card below.
- Sirloin Steak – Tender and chock-full of flavor, sirloin is perfect for this dish because it holds up well to the simmering process without getting tough.
- Flour – All-purpose flour helps to thicken the sauce and gives the beef a light coating that locks in juices.
- Coarse Kosher Salt – This essential seasoning is a must for bringing out the natural flavors of the beef and veggies!
- Freshly Ground Black Pepper – Pepper adds just a touch of gentle heat.
- Extra Virgin Olive Oil – Use olive oil when searing the beef to prevent sticking and to add even more flavor.
- White Onion – Slightly sweet and mild, these onions help to build a solid base for the dish.
- Carrots – These add a little sweetness and texture to the pot pie.
- Fresh Garlic – You can never have too much of this in a savory dish!
- Frozen Peas – Peas give the pot pie a pop of sweetness and fresh flavor.
- Frozen Corn – Corn also adds a little sweetness and texture.
- Dried Italian Seasoning – This blend of herbs gives the dish a subtle, herby warmth.
- Butter – Because everything tastes better with a little butter! It helps to make the sauce rich and silky.
- Tomato Paste – This is the secret to adding a bit of umami. Plus, the acidity balances out the richness of the sauce.
- Low Sodium Beef Broth – Broth is the backbone of the sauce. Use low sodium so that you can control the saltiness.
- Worcestershire Sauce – This sauce adds an umami-packed punch that ties everything together.
- Red Wine Vinegar – A splash of acidity brightens up the pot pie.
- Refrigerated Biscuits – Using refrigerated biscuits cuts down on prep time. You can make your own biscuits if you prefer!
- Egg – Brushing the biscuits with egg helps to give them a beautifully golden top when brushed on before baking.
- Cream or Milk – Either of these will add a bit of moisture to the egg wash for the perfect finish.
- Dried Parsley – This herb gives the dish a little color and a subtle, earthy flavor.
- Garlic Powder – Using this powder adds even more garlicky goodness.
- Onion Powder – This adds another layer of onion flavor without any extra chopping.
This is How We Do It
It’s such a cinch to whip up this beef pot pie that you may find yourself making it on the regular.
- Coat the Beef. Using a paper towel, pat the beef dry before tossing it in flour seasoned with salt and pepper. Keep some of the flour to use later to thicken the sauce.
- Sear the Beef. Drizzle the olive oil into a pan and brown the beef in batches.
- Saute the Veggies. Soften the onions and carrots, then add the garlic for a quick saute.
- Build the Sauce. Pour the peas, corn, Italian seasoning, and butter into the pan. Then mix in the reserved flour. Stir in the tomato paste, beef broth, Worcestershire sauce, and red wine vinegar. Be sure to incorporate all of the browned bits in the pan for maximum flavor.
- Bake the Filling. Pop the skillet into the oven so the flavors can come and the sauce can thicken.
- Top with Biscuits. Slice each of the biscuits into four pieces and place them over the beef mixture.
- Apply the Egg Wash. Add the egg, cream, garlic powder, onion powder, and dried parsley to a bowl and stir it together. Then, brush it over the biscuits.
- Final Bake. Place the dish back in the oven until the biscuits are golden brown and fluffy. Let it rest briefly before serving.
5S Philosophy 👩🏻🍳
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- Salt – The coarse kosher salt brings out all of the flavors and creates balance.
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- Seasoning – Italian seasoning, garlic, and onion powder all add layers of savory flavor!
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- Sauces – Worcestershire and red wine vinegar add depth and a little acidity to balance out the beef and biscuits.
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- Swaps – Swap sirloin for chuck roast for an even richer texture. Prefer a lighter version of beef pot pie? Ground turkey works too!
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- Senses – The smell of sizzling beef, the golden tops of the biscuits, and the rich, savory sauce bubbling underneath — it’s everything you want in a comforting meal.
What Completes the Meal
This beef pot pie is already packed with hearty goodness, but a fresh green salad is the perfect light side dish to complement the pot pie. If you’re feeling extra indulgent, serve it with creamy mashed potatoes to soak up all that sauce.
Want another veggie? Try broccolini, mashed cauliflower, or roasted carrots.
Storage and Freezing
How to Store
Store leftovers in an airtight container for easy reheating. Or just cover the baking dish with plastic wrap once it cools to room temperature.
Keep in an airtight container in the fridge for up to 3 days. Reheat it in an oven or microwave.
Can I Freeze Beef Pot Pie?
Freeze the beef mixture (without the biscuits) for up to 3 months. When ready to eat, thaw, add biscuits, and bake.
Recipe FAQs
Can I make this without dairy?
Yes! Swap the butter for a dairy-free alternative and use non-dairy milk in the egg wash. The dish will still be delicious!
What can I use instead of refrigerated biscuits?
Homemade biscuit dough or even puff pastry can work — just keep an eye on the bake time!
Can I make this in a slow cooker?
Yes! Brown the beef and saute the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours. Bake the biscuits separately and add them when you’re ready to serve.
More Beefy Meals
If you’re looking for more meals that make beef the star of the show, you’re in luck! I literally wrote the book on beef!
Beef Pot Pie
This Beef Pot Pie recipe is packed with juicy beef, fresh veggies, and a rich sauce all topped with golden, buttery biscuits!
Servings:
Ingredients
- 1.5-2 lb. sirloin steak , trimmed and cut into 3/4-inch cubes
- 3 tablespoons flour
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup white onion , chopped
- 1/2 cup carrots , peeled and chopped
- 4 cloves fresh garlic , minced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 teaspoons dried Italian seasoning
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 1 3/4 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 16 ounce can refrigerated biscuits
- 1 egg , lightly beaten
- 2 teaspoons cream or milk
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 350°F.
- Pat the cubed 1.5-2 lb. sirloin steak with paper towels. In a medium mixing bowl, combine the 3 tablespoons flour, 1 teaspoon coarse kosher salt and ½ teaspoon freshly ground black pepper. Toss the beef in the flour mixture, reserving the rest of the seasoned flour for thickening.
- Heat 1 tablespoon of the olive oil in a large cast iron skillet or oven proof pan over medium-high heat. Add half of the beef and cook until browned, approximately 5-6 minutes. Remove to a plate using a slotted spoon. Add the remaining 1 tablespoon of the olive oil to the hot pan and brown the remaining beef, removing to the plate when browned.
- The pan should still have some oil to prevent sticking, if not, add 1-2 teaspoons more oil and add the 1/2 cup white onion and 1/2 cup carrots, sautéing for 3-4 minutes or until the start to soften. Stir in the4 cloves fresh garlic, sauteing for an additional 1 minute.
- Stir in the 1 cup frozen peas, 1 cup frozen corn and 2 teaspoons dried Italian seasoning and 2 tablespoons butter, tossing to coat until butter has melted. Stir in the reserved flour to make a paste (roux).
- Add the 2 tablespoons tomato paste, 1 3/4 cups low sodium beef broth, 1 tablespoon Worcestershire sauce and 1 tablespoon red wine vinegar, scraping up the bottom to get all of the browned bits. Mixture should start to thicken.
- Bake the mixture for 20 minutes. Remove and leave the oven on.
- Cut the 16 ounce can refrigerated biscuits into quarters and gently layer on top of the beef filling.
- In a small bowl, whisk together the 1 egg, 2 teaspoons cream or milk, ½ teaspoon dried parsley, ¼ teaspoon garlic powder and ¼ teaspoon onion powder. Baste over the tops of the biscuits pieces, getting in all of the nooks and crannies.
- Return the pan to the oven and bake for an additional 10-12 minutes, or until the tops of the biscuits are golden brown.
- Remove and allow to rest for 10-15 minutes before serving alone or with mashed potatoes.
- If you've tried this recipe, come back and let me know how it was in the comments or star ratings.
Nutrition
Calories: 607 kcal, Carbohydrates: 55 g, Protein: 35 g, Fat: 28 g, Saturated Fat: 8 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 12 g, Trans Fat: 0.2 g, Cholesterol: 109 mg, Sodium: 1424 mg, Potassium: 1006 mg, Fiber: 4 g, Sugar: 6 g, Vitamin A: 2247 IU, Vitamin C: 15 mg, Calcium: 110 mg, Iron: 6 mg
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