Beef Pot Pie

Course: Main Course

Cuisine: American

Keyword: beef pot pie

Prep Time: 25

Cook Time: 45

Cooling Time: 15

Total Time: 1 25

Servings:

Calories: 607kcal

Author: Jessica Formicola

This Beef Pot Pie recipe is packed with juicy beef, fresh veggies, and a rich sauce all topped with golden, buttery biscuits!

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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.

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