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Easy Ground Beef Pot Pie From Scratch

A homemade pot pie packed with savory ground beef, tender vegetables, and a creamy sauce, all baked under a golden, flaky crust. Perfect for a comforting meal and great as leftovers.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Scale
  • 1 pound ground beef
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup heavy cream
  • 1 cup frozen peas
  • 2 pie crusts (for 9x11 inch baking dish or average pie plate)
  • 1 egg
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat a large skillet over medium heat. Add ground beef, season with salt and pepper, and cook about 5 minutes until no longer pink. Remove beef from skillet.
  3. Add olive oil, onions, celery, carrots, and mushrooms to skillet. Season with salt and pepper and sauté for 8-10 minutes until vegetables are tender.
  4. Add minced garlic and cook for 1 minute, stirring to prevent burning.
  5. Stir in flour to coat vegetables, then slowly add beef broth. Bring to a simmer and cook 3-5 minutes until thickened.
  6. Add basil, oregano, Worcestershire sauce, and heavy cream. Stir to combine.
  7. Return cooked beef to skillet and stir in frozen peas. Adjust salt and pepper to taste.
  8. Roll out one pie crust and press into the bottom of a 9×11 inch baking dish.
  9. Pour beef mixture into the crust-lined dish.
  10. Cover with second pie crust and score the top crust to release steam.
  11. Whisk egg and water together and brush over top crust for a golden finish.
  12. Bake for 30-40 minutes until crust is golden brown and filling is bubbly.
  13. Let cool for 20 minutes before serving to allow filling to thicken.

Notes

This pot pie reheats well and can be refrigerated for several days or frozen for up to three months. Brushing the crust with egg wash ensures a shiny, golden finish.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 5
  • Sodium: 600
  • Fat: 25
  • Saturated Fat: 10
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 35
  • Fiber: 4
  • Protein: 25
  • Cholesterol: 70