Beef Pot Pie
6 servings25 min prep45 min cookMedium
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The Tale of Beef Pot Pie
Story updated
Meat pies date back to ancient Rome and were refined in medieval England, where sturdy pastry crusts encased savory fillings for practicality and preservation. Beef pot pie became an American comfort food staple, especially as frozen pot pies grew popular in the mid-20th century.
Ingredients
Scale:· 6 servings
- 1.5 lbs beef chuck, cut into small cubes
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2.5 cups beef broth
- 1 cup frozen peas
- 1 tbsp Worcestershire sauce
- 2 refrigerated pie crusts
- 1 egg, beaten
Instructions
- 1Preheat the oven to 400°F.
- 2Season the beef cubes with salt and pepper.
- 3Heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 5-6 minutes, then set aside.
- 4Add the onion, carrots, and celery and cook for 6-7 minutes until softened, then add the garlic and cook 30 seconds more.
- 5Sprinkle in the flour and stir to coat, cooking for 1 minute, then slowly whisk in the beef broth.
- 6Return the beef to the pan, add the Worcestershire sauce, and simmer for 10 minutes until thickened; stir in the peas and season with salt and pepper.
- 7Line a pie dish with one crust, pour in the filling, and top with the second crust, crimping the edges and cutting a few slits for steam.
- 8Brush the top crust with the beaten egg and bake for 30-35 minutes until golden brown and bubbling.
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