Ingredients
– 1 pound lean ground beef – Provides the main protein and savory flavor.
– 2 tablespoons olive oil or butter – Helps sauté vegetables and adds richness.
– ½ onion, finely diced – Adds sweetness and depth.
– 2 celery stalks, finely diced – Contributes a classic savory crunch.
– 2 large carrots, finely diced – Adds gentle sweetness and texture.
– 2 cups sliced mushrooms – Brings an earthy, savory bite.
– 3 garlic cloves, minced (or garlic powder) – Makes the filling taste warm and fragrant.
– ⅓ cup all-purpose flour – Thickens the gravy.
– 3 cups beef broth – Builds the creamy base for the pot pie filling.
– ½ teaspoon dried basil – Adds herbal warmth.
– ½ teaspoon dried oregano – Complements the beef with earthy flavor.
– 2 teaspoons Worcestershire sauce – Adds a savory, slightly tangy “umami” boost.
– 2 tablespoons heavy cream – Makes the gravy rich and smooth.
– 1 cup frozen peas – Adds color and sweetness.
– Salt and black pepper to taste – Seasons every layer of flavor.
– 2 pie crusts (store-bought or homemade) – Creates the signature flaky top and bottom.
– 1 egg mixed with 1 tablespoon water (for egg wash) – Helps the crust turn golden and crisp.
Instructions
1-First Step: Heat a large skillet over medium heat. Add the ground beef seasoned with salt and black pepper. Cook for about 5 minutes, just until the beef is no longer pink, then remove it from the skillet.
2-Second Step: In the same hot pan, add 2 tablespoons olive oil or butter, then add the diced onion, celery, carrots, and sliced mushrooms. Season again with salt and pepper and sauté for 8 to 10 minutes, adding a little more oil if the pan looks dry.
3-Third Step: Add the minced garlic and cook for 1 minute, stirring so it doesn’t burn. If you are using garlic powder instead of fresh garlic, add it with the flour in the next step for a gentler flavor.
4-Fourth Step: Stir in ⅓ cup all-purpose flour to coat the vegetables. Then slowly add 3 cups beef broth. Simmer for 3 to 5 minutes until the gravy thickens.
5-Fifth Step: Stir in the dried basil and oregano, plus the Worcestershire sauce and heavy cream. Taste and adjust seasoning with more salt and pepper if needed.
6-Sixth Step: Return the cooked beef to the skillet. Stir in the frozen peas at the end so they stay bright and tender. If you want extra customization, swap peas for green beans or corn in the same “add at the end” way.
7-Seventh Step: Roll out your 2 pie crusts to fit a 9 by 11 baking dish. Press the bottom crust into the dish and trim any excess.
8-Eighth Step: Pour the beef mixture into the crust. Cover with the second crust and score the top to release steam.
9-Ninth Step: Brush the top crust with your egg wash (1 egg mixed with 1 tablespoon water). This step is optional, but it creates a beautiful golden finish.
10-Tenth Step: Bake for 30 to 40 minutes until the crust is golden and the filling is bubbling.
11-Final Step: Let the pie cool for 20 minutes before serving. Cooling helps the filling thicken so slices hold together.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Add peas last to keep them crisp and not mushy.
🧊 Assemble and freeze unbaked for up to 3 months; thaw and bake as directed.
🥚 Egg wash optional but gives shiny golden crust; bake right after assembly for crisp bottom.
- Prep Time: 15 minutes
- Cool: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 508 kcal
- Sugar: 4g
- Sodium: 785mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg