By Becky Hardin
Updated Nov 20, 2025
This beef pot pie is the recipe that keeps on giving! I cooked tender cubes of beef and veggies in a flavor-packed red wine sauce and topped the whole thing with a flaky pie crust. It’s a hearty meal that makes plenty of leftovers and freezes well, too. I love to make a double batch and freeze one for later—I always thank myself when I do!
Pin this recipe for later!
5-Star Review
“Good stuff!” -Sue
Go-To Comfort Meal for Chilly Days
When I’m feeling the winter blues, nothing cures it better than finding this beef pot pie wrapped up in the freezer and ready for dinner. It’s the perfect meal for when the kids bring home the flu—hearty, rich, and belly-warming! It’s full of healthy veggies, lean protein, and just enough carbs to give me the extra boost I need to get through the day.
Tips for Beginners
- Sear the beef. No need to cook it all the way through. It will finish cooking in the oven.
- Use ground beef instead . Just drain any excess fat before adding the potatoes.
- Make individual pot pies . Use ramekins instead of a pie plate. Cut circles of crust to fit your vessels, and fill with an appropriate amount of filling. Bake for 10-15 minutes, or until 165°F internally.
Ingredients1x2x3x
- ▢ 1 9-inch refrigerated pie crust store-bought or homemade
- ▢ 2 tbsp olive oil
- ▢ 1½ lbs. chuck steak cubed
- ▢ 1 tsp kosher salt
- ▢ ½ tsp ground black pepper
- ▢ 1 cup diced onion
- ▢ 1 cup cubed potato
- ▢ 2 tbsp tomato paste
- ▢ 2 tsp minced garlic
- ▢ 1 tsp dried thyme
- ▢ ½ cup dry red wine like Merlot, Pinot Noir, or Cabernet Sauvignon, or use cooking wine, more beef broth, or water
- ▢ ¼ cup all-purpose flour
- ▢ 2 cups frozen peas and carrots or use a mixture of your favorite fresh or frozen vegetables
- ▢ 1 cup low-sodium beef broth
- ▢ 1 tbsp Worcestershire sauce
- ▢ 2 tbsp milk optional
Video
Instructions
- Preheat the oven to 450°F. Remove the pie crust from the refrigerator and let it warm while you prep the filling. 1 9-inch refrigerated pie crust
- Add the olive oil to a 12-inch oven-safe cast iron skillet set over medium-high heat. Add the beef, season with salt and pepper, and cook for 3-4 minutes until it begins to brown. Add the potatoes and cook for another 2-3 minutes. Add the onion and sauté for 1-2 minutes, until beef is browned on all sides and vegetables begin to soften. 2 tbsp olive oil, 1½ lbs. chuck steak, 1 tsp kosher salt, ½ tsp ground black pepper, 1 cup diced onion, 1 cup cubed potato
- Stir in the tomato paste, garlic, and thyme, sautéing for 30 seconds. 2 tbsp tomato paste, 2 tsp minced garlic, 1 tsp dried thyme
- Reduce the heat to medium. Add the wine, deglaze the pan, then cook until the liquid reduces by half, stirring frequently, about 4 minutes. Stir in the flour and cook for 1-2 minutes until pasty. ½ cup dry red wine, ¼ cup all-purpose flour
- Add the frozen peas and carrots, broth, and Worcestershire sauce, simmering and stirring until combined and thick. Taste and adjust seasonings if desired, then remove the skillet from the heat. 2 cups frozen peas and carrots, 1 cup low-sodium beef broth, 1 tbsp Worcestershire sauce
- Pour the contents of the skillet into a 9- or 10-inch pie plate. Place the pie crust over the top of the filling, then press the edge against the lip of, crimping to form a seal around the edges. Cut a few venting slices on the top of the pie crust. Optionally, you can brush the crust with milk for a shiny look. 2 tbsp milk
- Place the pie pan on a baking sheet (to catch any drips) and bake for 22-28 minutes, until the filling is bubbly and the crust is golden brown. Allow the pot pie to cool for 5-10 minutes before serving.
Equipment
- Cast Iron Skillet
- Pie Pan
- Baking Sheet
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Beef Pot Pie Step by Step
Gather your ingredients. Remove a 9-inch pie crust from the refrigerator and let it come to room temperature while you prepare the meat filling.
Sear the meat and soften the potatoes: Preheat the oven to 450°F. Pour 2 tbsp of olive oil into a 12-inch oven-safe, cast-iron skillet and set the heat to medium-high. Add 1½ pounds of cubed chuck steak, season it with 1 tsp of salt and ½ tsp of pepper, and cook for 3-4 minutes until the meat begins to brown.
Stir in 1 cup of cubed potatoes and cook for another 2-3 minutes. Then, stir in 1 cup of diced onion and sauté for 1-2 minutes or until slightly fragrant, the beef is browned on all sides, and the vegetables begin to soften.
Season the meat and potatoes: Mix in 2 tbsp of tomato paste, 2 tsp of minced garlic, and 1 tsp of dried thyme, sautéing for 30 seconds so that it all gets combined.
Deglaze the pan: Lower the heat to medium and add ½ cup of dry red wine to deglaze the pan. Cook until the liquid is reduced by half, stirring frequently, for about 4 minutes. Stir in ¼ cup of all-purpose flour and cook for 1-2 minutes until the mixture thickens slightly.
Add the remaining ingredients: Stir in 2 cups of frozen peas and carrots, 1 cup of low-sodium beef broth, and 1 tbsp of Worcestershire sauce. Let the mixture simmer, stirring it until combined and thick. Taste and adjust the seasonings if desired. Take the pan off the heat.
Bake the pie: Pour the beef and veggies into a 9- or 10-inch pie plate. Place the pie crust over the top and then press the edge against the lip of the pie plate and crimp to form a seal around the edges. Cut a few venting slices on the top of the pie crust.
If you’d like, you can brush the crust with 2 tbsp of milk for a shiny look. Place the pie plate onto a baking sheet to catch any drips, and bake for about 22-28 minutes, until the filling is bubbling and the crust has turned golden brown.
Cool and serve: Allow the pie to cool for 5-10 minutes before serving. Enjoy!
How to Store
Store leftover beef pot pie in an airtight container in the refrigerator for up to 3 days. To freeze, cool the pie to room temperature, then wrap it tightly in aluminum foil and freeze for up to 4 months. Let thaw in the refrigerator before reheating in a 350°F oven for 30-45 minutes, or until warmed through.
Serving Suggestions
I like to serve this kale salad or a bright carrot raisin salad along with this beef pot pie. For dessert, I like to have something warm and comforting like an apple crumble .
More Savory Pie Recipes to Try!
Chicken Pot Pie Casserole
Cheeseburger Hand Pies
Curry Chicken Hand Pies
Turkey Pot Pie
Beef Pot Pie Recipe
Equipment
- Cast Iron Skillet
- Pie Pan
- Baking Sheet
Ingredients
- 1 9-inch refrigerated pie crust store-bought or homemade
- 2 tbsp olive oil
- 1½ lbs. chuck steak cubed
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 cup diced onion
- 1 cup cubed potato
- 2 tbsp tomato paste
- 2 tsp minced garlic
- 1 tsp dried thyme
- ½ cup dry red wine like Merlot, Pinot Noir, or Cabernet Sauvignon, or use cooking wine, more beef broth, or water
- ¼ cup all-purpose flour
- 2 cups frozen peas and carrots or use a mixture of your favorite fresh or frozen vegetables
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp milk optional
Instructions
- Preheat the oven to 450°F. Remove the pie crust from the refrigerator and let it warm while you prep the filling. 1 9-inch refrigerated pie crust
- Add the olive oil to a 12-inch oven-safe cast iron skillet set over medium-high heat. Add the beef, season with salt and pepper, and cook for 3-4 minutes until it begins to brown. Add the potatoes and cook for another 2-3 minutes. Add the onion and sauté for 1-2 minutes, until beef is browned on all sides and vegetables begin to soften. 2 tbsp olive oil, 1½ lbs. chuck steak, 1 tsp kosher salt, ½ tsp ground black pepper, 1 cup diced onion, 1 cup cubed potato
- Stir in the tomato paste, garlic, and thyme, sautéing for 30 seconds. 2 tbsp tomato paste, 2 tsp minced garlic, 1 tsp dried thyme
- Reduce the heat to medium. Add the wine, deglaze the pan, then cook until the liquid reduces by half, stirring frequently, about 4 minutes. Stir in the flour and cook for 1-2 minutes until pasty. ½ cup dry red wine, ¼ cup all-purpose flour
- Add the frozen peas and carrots, broth, and Worcestershire sauce, simmering and stirring until combined and thick. Taste and adjust seasonings if desired, then remove the skillet from the heat. 2 cups frozen peas and carrots, 1 cup low-sodium beef broth, 1 tbsp Worcestershire sauce
- Pour the contents of the skillet into a 9- or 10-inch pie plate. Place the pie crust over the top of the filling, then press the edge against the lip of, crimping to form a seal around the edges. Cut a few venting slices on the top of the pie crust. Optionally, you can brush the crust with milk for a shiny look. 2 tbsp milk
- Place the pie pan on a baking sheet (to catch any drips) and bake for 22-28 minutes, until the filling is bubbly and the crust is golden brown. Allow the pot pie to cool for 5-10 minutes before serving.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
