Beef Pot Pie
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Prep Time
25 mins
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Cook Time
25 mins
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Additional Time
15 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
607 kcal
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Course
Main Course
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Cuisine
American
Beef Pot Pie
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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
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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 Information
Show Details
Calories
607kcal
(30%)
Carbohydrates
55g
(18%)
Protein
35g
(70%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
109mg
(36%)
Sodium
1424mg
(59%)
Potassium
1006mg
(29%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2247IU
(45%)
Vitamin C
15mg
(17%)
Calcium
110mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 55g | 18% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 1424mg | 59% |
| Potassium | 1006mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2247IU | 45% |
| Vitamin C | 15mg | 17% |
| Calcium | 110mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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