How to make beef pot pie

Beef pot pie comes in so many forms. There's steak and kidney pie, Guinness and beef pie, and even shepherd's pie could be considered a type of beef pot pie. The recipe that follows though, is straight up simple and comforting beef pot pie. There's no beer, but there is a ton of vegetables and that tender delicious beef - enough so everyone gets a little bit in every bite!

Best of all, this pot pie takes just a few minutes to pull together. A tender cut of steak is used so there is no longer braising time, and refrigerated pie crust means no one has to take all the time making it from scratch. A hearty and tasty homemade meal that comes all in one dish and doesn't take any time at all? Yes, please!

Beef pot pie
Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Ingredients
1 tablespoon vegetable oil
1 pound boneless sirloin steak, cubed into 1/2" pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup button mushrooms, quartered
1 onion, small dice
2 carrots, peeled and cut in small dice
2 parsnips, peeled and cut in small dice
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 cup frozen peas
2 teaspoons fresh thyme, finely chopped
1 9-inch refrigerated pie crust, thawed to room temperature
1 large egg, beaten
2 tablespoons cold water

Preheat oven to 400 degrees Fahrenheit and grease a 9" pie plate.

Heat vegetable oil in a large frying pan over medium-high heat. When hot, add the pieces of steak and cook until fully browned, about 8 minutes.

Season steak in pan with salt and pepper.

To the pan add the mushrooms, onions, carrots, and parsnips.

Lower heat and cook for about 5 minutes, until the vegetables are softened.

Add the butter to the pan and allow it to melt.

Sprinkle flour over vegetables and toss to coat. Cook flour out for 2 minutes.

Slowly add beef broth, whisking as you do to prevent lumps.

Add soy sauce and Worcestershire sauce and bring to a simmer.

Simmer for about 10 minuets to thicken the sauce slightly.

Add frozen peas and fresh thyme and stir.

Pour all contents into the prepared pie dish.

Place refrigerated pie crust on top of the pie filling and make a slit in the top of the crust.

Beat the egg and cold water together. Brush the egg wash over the whole pie crust.

Place the pie plate onto a baking sheet and place the entire thing in the oven. Bake for 35 to 45 minutes, or until the crust is golden brown and the pie is starting to bubble.