Imagine a golden, flaky crust hiding a treasure trove of savory beef and perfectly tender vegetables, all bubbling with rich, hearty flavor. This Beef and Vegetable Potpie isn't just a meal – it's a culinary hug that transforms ordinary ingredients into an extraordinary dining experience. Whether you're looking to impress your family or craving a classic American comfort dish that promises to warm both body and soul, this recipe is about to become your new go-to dinner sensation!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 pre-made pie crusts
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that the potpie has a nice, golden crust when it’s finished baking.
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, which should take about 5-7 minutes. Drain any excess fat from the skillet.
- Add the chopped onion to the skillet with the beef. Sauté for about 3-4 minutes, until the onion is translucent and fragrant.
- Stir in the diced carrots, peas, and potatoes. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.
- Pour in the beef broth and add the Worcestershire sauce, salt, and black pepper. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld and the broth to reduce slightly.
- Remove the skillet from heat and let the filling cool for a few minutes. This will make it easier to handle when assembling the potpie.
- While the filling cools, prepare your pie crusts. If using frozen crusts, ensure they are thawed according to package instructions.
- Place one pie crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess crust hanging over the edges.
- Pour the beef and vegetable mixture into the pie crust, spreading it out evenly.
- Cover the filling with the second pie crust. Trim any excess crust and crimp the edges together to seal. Cut a few slits in the top crust to allow steam to escape during baking.
- Place the potpie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the potpie from the oven and let it cool for about 10 minutes before slicing. This will help the filling set up a bit more for easier serving.
- Serve warm and enjoy your delicious Beef and Vegetable Potpie!
Tips
- For an extra-crispy crust, brush the top with an egg wash made from one beaten egg mixed with a tablespoon of water before baking.
- Use fresh, high-quality ground beef with a moderate fat content (80/20) for the most flavorful filling.
- Don't skip letting the filling cool slightly before assembling – this prevents a soggy bottom crust and helps the pie hold its shape.
- If you're short on time, you can use pre-chopped frozen vegetables to speed up preparation.
- For a gourmet twist, add a splash of red wine to the beef broth or sprinkle some fresh thyme into the filling.
- Let the potpie rest for 10-15 minutes after baking to allow the filling to set, making it easier to slice and serve.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven to maintain the crust's crispiness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
