How to make a beef pot pie

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Chicken pot pie lovers...brace yourselves! There's now an excuse to up the ante with your favorite pot pie, giving you an excuse to enjoy the luscious combination of tenderly cooked meat with stewed veggies, all held together in a perfectly buttery pastry crust and cooked to perfection in under an hour!
This easy recipe calls for ground beef instead of chicken or stewing beef, which can often be found in beef pot pie recipes. While stewing or braising beef cuts are delicious, they tend to add 1+ hours to your dinner prep, making them less ideal for a busy work week meal. In this recipe, the ground beef is simply browned along with the onions for a few minutes, while the veggies are boiled gently in a pot of beef stock, giving them an incredible amount of flavor! A simple gravy tops everything off to make this dish the creamy winter dinner you've been dreaming of!
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Beef Pot Pie Casserole
4
25 minutes
25 minutes
50 minutes
1 lb (450g) ground beef
1 3/4 (396g) cups beef stock
2x refrigerated 9" pie crusts
1/4 (56g) cup water
2 tablespoons cornstarch
3 Russet potatoes, diced
3 carrots, diced
2 ribs celery, chopped
1 white onion, chopped
1 cup (225g) frozen peas
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme
1 tablespoon oil
Preheat the oven to 350 F, or 175 C. In a large saucepan, heat the beef stock until boiling, and add in the chopped carrots, celery and potatoes. Allow to boil until softened, about 8-12 minutes, depending on the dice. **The smaller you chop these, the quicker they will soften in the boiling water. Once softened, remove the carrots, celery and potatoes, but leave the excess beef stock in the pot.
Heat the oil in a medium-sized frying pan and brown the beef along with the onions. Remove from heat once browned and set to one side. Pour the softened vegetables in with the beef and add the frozen peas, salt, pepper and thyme.
Make a quick gravy by mixing together the corn starch with the water until dissolved. Pour this into the beef stock and continue to stir over a medium heat until it thickens to a gravy.
Assemble the casserole by placing one of the pie crusts into the bottom of a 1 1/2 quart round casserole dish. Spoon the beef and vegetables over the crust and pour the gravy over the top. Place the second pie crust over the top and use a sharp knife to score the crust three times (cut three parallel lines in the top of the crust). Place into the oven and bake for 25 minutes, or until the crust is golden and cooked through.
Pro tip: Feel free to add a cup of grated cheddar cheese into the pie by mixing it in along with the beef and veggies.
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Pro tip: For a shiny coat on the crust of your beef pot pie casserole, simply make an 'egg wash' by mixing 1 egg white with 1 tablespoon of milk and rubbing it onto the exterior of the pie crust. Delicious!
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