Indulgent Beef Pot Pie

Indulgent Beef Pot Pie


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Bite into this delicious beef pot pie. This pie is filled with shredded sirloin steak, carrots, peas and potatoes covered in tasty gravy. You will love this recipe!

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Time needed

3 hour preparation + 55 min cooking

Serving Size / Yield

6-8 servings


  • 1 lb. sirloin steak, cubed
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tsp. fresh rosemary, chopped
  • 1 (14 oz.) can beef broth
  • 2 C. carrots, diced
  • 3 potatoes, cubed
  • 1 C. frozen green peas, thawed
  • 3 Tbs. cornstarch
  • 1/3 C. water
  • 2 (9 inch) refrigerated pie crusts

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Heat a saucepan over medium heat. Add steak and brown. Pour in water to barely cover the steak and bring to a boil. Simmer for 2-3 hours or until meat falls apart easily. Transfer into a large mixing bowl and shred slightly. Season with salt, pepper and rosemary.

In another saucepan, heat beef broth, carrots and potatoes over medium heat. Cook for 16-20 minutes. Preheat oven to 350 degrees. When carrots and potatoes are cooked, transfer to the mixing bowl with meat and add peas.

Add cornstarch to 1/3 C. water and dissolve. Pour into the beef broth and stir constantly. Bring to a simmer, then reduce heat. Cook for 5-8 minutes.

Roll out pie dough and line one 9-inch pie plate with one of the pie crusts. Pour beef mixture into the pie crust and pour gravy on top. Cover with remaining pie crust and use a fork to poke holes in the top. Bake for 22-25 minutes or until the top is golden brown. Serve.

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