Madeline’s Signature Beef Pot Pie

Beef Pot Pie Sliced on a plate


There’s nothing like a hearty comfort food like a pot pie when the weather turns a little chiller and you see the fall leaves on the trees, and you know winter is approaching! Well, at least that’s how it is for those of us in Pennsylvania! The leaves are filled with reds, crimsons, oranges, and yellows all around!

SLice of beef pot pie with the whole pot pie in the background

And when we come in from raking leaves (which is almost a full time job for my husband and me this time of year), the smell of a Beef Pot Pie makes it all feel worth while!

Beef Pot Pie out of the oven with the crust on top


Starting with beef cubes or stewing meat as it is sometimes called, you braise this meat in a large sauté pan so the outside browns to a crispiness that will just give the pot pie filling a delicious juicy flavor.

Beef cubes braising in a pan on the stove

Then, sautéing the vegetables in a little butter and olive oil and as they begin to soften, adding in the flour and tomato paste acts like a roux to thicken the filling when all the liquid is added.

Beef Pot Pie Vegetables sauteing in a pot

And when you put in the broths, and pumpkin beer (yes, pumpkin beer), and all the remaining vegetables and beef, you just et that simmer on the stove for a couple hours! 

Beef Pot Pie Filling in the Pot


Beef Pot Pie scooped into the pie plate


Listen, a homemade crust is great, but when you don’t have the time or energy to make one, don’t think twice about buying  a pre-made crust at your grocery store! You can get them in the frozen or refrigerated sections, and if you really want a buttery crust, get a can of Pillsbury’s crescent rolls, and just gently roll them out as your pie crust and it’s divine! Honestly, just make that part easy! I like a crust on the bottom too, but after making this and because I put potatoes in the filling, you really don’t need a bottom crust. Just the top! 

Pot Pie Crust before going in oven

And once you assemble the beef filling with the crust on top, and bake in the oven until it’s browned, flaky and bubbling with flavor, you’ll make this all throughout the fall and winter! Even in the summer when there’s a little chill in the air at night! 

Beef Pot Pie out of the oven in a pie plate with a crust on top

And guess what? You can even put all this in the crock pot and cook for 4 – 6 hours while you are working, and if you just bake up the Pillsbury Crescent Rolls, you can scoop your pot pie filling into soup bowls and top with a crescent roll! EASY PEEZY! 

So until next time,

Let’s get cookin’ together!


Madeline's Signature Beef Pot Pie

For a hearty, comfort food dish, you'll love my Beef Pot Pie! With tender, braised beef and vegetables simmered in a brown, rich sauce and covered in a flaky, buttery crust, you'll want to eat it all week long!
Prep Time1 hour
Cook Time2 hours
Course: Dinner, Lunch, Main Course
Cuisine: All
Keyword: beefandvegetables, beefpotpie, heartybeefcasserole, heartybeefpotpie
Servings: 8 servings
Author: Madeline Kohler


  • 1 4 - 8 Quart Pot with Lid
  • 1 Large Stove Top Sauté Pan
  • 1 Stand or hand mixer
  • 1 Rolling Pin
  • 1 Countertop for rolling out dough
  • 2 10 - 12 inch pie plates


Beef Pot Pie Filling

  • 1 ½ pounds beef cubes (cut in ½ -1 inch pieces It's also called stewing meat
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil, (divided in half) You will use 1 tbsp to braise the beef and the 2nd tbsp to sauté vegetables.
  • 1 ½ cups onion (chopped)
  • 2 tsp minced garlic (2-3 cloves)
  • 3 ounces tomato paste
  • ¼ cup flour
  • 8 ounces pumpkin flavored beer You can substitute any dark beer as well.
  • 1 ½ cups beef broth
  • 1 ½ cups chicken broth
  • 1 ½ cups white potatoes, ½ inch cubed
  • 1 ½ cups carrots, sliced
  • 6 ounces peas I just use frozen peas.
  • ½ cup mushrooms, any kind, finely chopped

Pot Pie Crust (makes 2 crusts)

  • 2 cups flour
  • ½ cup lard or bacon or pork fat, frozen solid (2 tbsp) I save my bacon and pork drippings in a jar and keep in the freezer. You can buy lard in many grocery stores. However, you can substitute Crisco or butter.
  • 7 tbsp butter, frozen
  • ½ cup ice water You may not use all of the water. It depends on getting the dough to form into a ball so you can work with it when you roll it out.
  • 1 tsp Kosher salt
  • ½ tsp black pepper


Beef Pot Pie FIlling

  • In the large sauté pan on medium heat, braise (sauté) beef for 4-5 minutes on each side in 1 tbsp olive oil, salt and pepper. Beef should not be cooked through because it will cook on the stove with all the remaining ingredients.
  • Set aside and cover.
  • In the large pot, begin to heat 2 tbsp butter and 1 tbsp olive oil on low-medium. Add garlic, onion and carrots and turn up heat to medium and sauté for 10 minutes as onions becomes translucent and carrots begin to soften.
  • Add ¼ cup flour, and stir to mix the flour with the vegetables until flour turns translucent and no more white is showing (about 5 minutes). Careful not to let the mixture burn.
  • Add tomato paste, beer, broths, potatoes, mushrooms and peas. Stir will until well combined.
  • Add beef and any beef juice into the pot.
  • Let simmer on low 1 ½ - 2 hours, stirring occasionally so filling does not burn.

Pot Pie Crust

  • Cut up frozen butter into small ½ inch cubes and put in mixer bowl.
  • Add lard, flour, salt, and pepper.
  • Blend mixture slowly, and as it begins to combine, pour in half of the ice cold water, continuing to blend the dough until it begins to form a solid ball.
  • Add remaining water slowly to form all the mixture into one ball of dough.
  • Remove ball of dough and place on a floured surface. Cut in half, setting aside one of the halves of dough.
  • Sprinkle flour on top of one of the halves of dough, and begin rolling out the dough from the center out in each direction, forming a circle about 12-13 inches in diameter. You may need to flip the dough as you are rolling so it doesn't stick to the surface, and sprinkle more flour on the surface and on top of the dough..
  • Gently scrape the dough off the surface and set aside on a piece of parchment paper.
  • Repeat with the second ball of dough.

Assembling the Beef Pot Pie

  • Preheat oven to 400° on bake setting.
  • Spray the pie plates with non-stick spray.
  • Scoop the filling into each pie plate so they are about half inch to the rim.
  • Lay the pie crusts on top of the pies, and crimp the sides so that they lay on top of the rim by pressing your thumb and index finger together to crimp.
  • Cut about 4-6 slits about 1 inch long evenly around the pie and one in the center. This will allow the steam to escape while baking.
  • If you don't have a sheet at the bottom of your oven to catch drippings, place the pies on a cookie sheet.
  • Bake for 30 minutes, making sure the center is slightly bubbling. You could need to bake another 5 - 10 minutes depending on our oven.
  • Remove pies from oven and let rest about 10 minutes before slicing and serving.


Beef Pot Pie Vegetables sauteing in a pot Beef cubes braising in a pan on the stove Beef Pot Pie Filling in the Pot Beef Pot Pie out of the oven in a pie plate with a crust on top

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