Easy Beef Pot Pie With A Sourdough Crust
This easy beef pot pie with a sourdough crust is comfort food at it’s finest. Beef and veggies are simmered in a rich gravy and baked between two layers of flaky sourdough pie crust. Quick and easy enough for a weeknight meal, and a great way to use up leftover meat and veggies you may have in your refrigerator.
Ingredients
- 1 quart canned beef or 1 lb. of ground beef or leftover roast
- 2 Tbl tallow
- 1 onion diced
- 3-4 garlic cloves
- 2 stalks of celery or 2 Tbl. dried celery
- 4 large carrots or 1 quart canned carrots diced
- 2 cups mushrooms optional
- ½ cup flour
- 3 cups beef broth
- ½ tsp. parsley
- ½ tsp. thyme
- ½ tsp. oregano
- 1 tablespoon worcestershire sauce
- 1 cup frozen green peas
- 2 sourdough pie crusts
Instructions
- Heat oven to 350 degrees.
- In a cast iron skillet or a dutch oven, heat tallow or butter, and add onions and other fresh veggies. Saute until tender.
- If using ground beef, add it to the skillet to brown.
- Add flour and cook for a couple of minutes to allow the flour and tallow to blend.
- Add remaining ingredients including the canned meat, if that’s what you’re using. Cook until thick and bubbly over medium-high heat.
- Roll out one homemade pie crust on a lightly floured work surface and place in bottom of the other 12” cast iron skillet. You can also use a 9x13 baking dish.
- Using a sharp knife, cut away excess pie crust from the edge of the pie pan.
- Pour beef mixture onto the bottom crust.
- Roll out the second crust and place on top of the filling. Flute the edges and cut slits in the top crust to allow the steam to escape during baking.
- Brush with melted butter (optional).
- Bake in the preheated oven at 350 degrees for 25-30 minutes or until golden brown.
- Keep leftovers in an airtight container in the refrigerator for up to one week.
Video
Notes
- Make the pie crust up to several days ahead of time, and this meal can be pulled together very quickly. If you don't want to make your own crust, you can purchase store-bought pie crust too.
- You can easily make two of these pot pies at one time. Freeze the extra one in a disposable dish for another time when you need a quick meal, or give it to a friend in need.
- Make the filling ahead of time, and you’ll have a quick dump and bake recipe, perfect for busy seasons of life.
- Serve with a side of mashed potatoes and a salad, and you’ll have a meal fit for a king.
- Don’t have time to make a pie crust? Just make some mashed potatoes, and put them on top of the filling. Bake in the oven until hot and bubbly. This will be more like a shepherd's pie than a beef pot pie, but still very delicious.
- To make your pie crust extra golden, you can make an egg wash by beating 1 Tablespoon of water with 1 egg. Brush it on top of the crust before baking.
- Use a cast iron skillet if possible - it bakes evenly and is deep enough for this pot pie. You can also use a 9x13 pan.
- I like to make a beef chuck roast, and use the leftovers to make this savory beef pot pie, or a classic beef stew.
- You can make mini beef pot pies in little oven safe ramekins or muffin tins.
