Easy Ground Beef Pot Pie From Scratch

With ground beef and vegetables simmered in a rich gravy and baked between a flaky top and bottom crust, this easy ground beef pot pie is filling, flavorful, and quick enough for a weeknight dinner.

Have you ever felt stuck when it comes to dinner ideas? Have you ever searched “easy ground beef dinner recipe” hoping for something new that the whole family will love?

I think we’ve all experienced that. You’re in good company.

This ground beef pot pie is something of a mix between the classic chicken pot pie and a shepherd’s pie. 

It has a rich, creamy gravy that develops as it simmers on the stovetop, mingling the beef with earthy mushrooms, sweet carrots, and ….what’s that taste? It’s the Worcestershire. Don’t skip it! It truly perks up the flavors, adding sweetness and depth. 

One of the great things about this recipe is how adaptable it is. Yes, it’s based on a ground beef mixture, but you can easily substitute ground chicken or turkey, shredded beef, or even ground pork. If you have leftover meat, this is an efficient and delicious way to transform it.

The same goes for vegetables. This recipe uses onions, celery, mushrooms, carrots, and peas. Feel free to adapt it to your liking. Green beans, potatoes, sweet corn, or even diced tomatoes – use up leftovers or just mix things up.

Why You’re Going to Love This Recipe

Simple – This recipe uses mainly pantry (refrigerator) staples, so you’re not scrambling for uncommon ingredients or brainstorming how to substitute them for something you have on hand. Ground beef, choose some veggies, chop them up, simmer it all together, and bake. It’s a one-pot recipe, so you’re also avoiding the washing of multiple bowls, pots, and saucepans. Simple can be healthy and filling!

Quick – You can save time by using a store-bought pie crust or maybe you have extra homemade pie crusts tucked away in the freezer? If so, pop those on the counter. This recipe is done in right around an hour – with most of that being cook time in the oven.

Hearty – This homemade pot pie is packed with savory beef and tender veggies. It’s filling, nutritious, and serves up great as leftovers. You can easily double this recipe and feed a crowd!

Delicious – This is such a delicious comfort food recipe. From the buttery crust, rich beef gravy, and sweet and savory veggies, it’s loaded with flavor and wonderful texture.

Tips

• If you make homemade pie crust for this recipe, consider doubling the crust recipe to freeze a couple for another time. It’s such a great way to have wholesome pie crusts on hand when you need them.
• Add the peas at the end so that they don’t turn to mush.
• You can prepare this recipe to freeze for a later date. It’s also a great hearty meal to bring to a friend in need.
• Serve with soft sourdough discard dinner rolls, a garden salad with homemade dressing, or on its own – after all, everything you need in a meal is in this one dish.
• To make ahead of time, prepare the filling and store it in the fridge in its own container. Assemble the pot pie the next day right before baking.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Ingredients

Ground beef – fresh, not frozen

Olive oil – butter works well, too

Onion – finely diced

Celery stalks – finely diced

Carrots – large, finely diced

Mushrooms – washed and sliced

Garlic cloves – minced (garlic powder will work, too)

All-purpose flour – to thicken the gravy

Beef broth – or bone broth

Dried basil

Dried oregano

Worcestershire sauce – adds tons of flavor!

Heavy cream – gives a velvety consistency to the gravy

Frozen green peas

Salt & black pepper – to taste

Pie crust – store-bought crust or homemade

Egg & water – for an egg wash

Tools:

Knife

Cutting board

Skillet

Measuring cups and spoons

9×11 baking dish

How to Make Ground Beef Pot Pie

Preheat oven to 400 degrees.

Preheat a large skillet over medium heat. I like to use a cast-iron skillet. 

Once hot, add the ground beef and season with salt and pepper. Cook beef for approximately 5 minutes, until it is no longer pink, then remove it from the skillet.

Add olive oil, diced onions, celery, carrots, and sliced mushrooms to the hot pan—season with more salt and pepper.

Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender. If the mix is too dry, add a bit more oil. You’ll know by the aroma when they are ready.

Add the minced garlic and cook another minute, stirring so the bottom doesn’t burn. 

Stir in the flour so that the vegetable mixture is fully coated, then slowly stir in the beef broth. Bring to a simmer and cook for 3-5 minutes until thickened.

Add basil, oregano, Worcestershire, and heavy cream.

Return the cooked beef to the skillet, then stir in the frozen peas. Adjust salt and pepper to taste.

Roll out the pie crusts to fit a 9″x11″ baking dish or average pie plate, pressing the bottom crust into place.

Pour the beef mixture into the baking dish, then cover the top with the second crust.

Score the pie crust with a knife to release steam.

Whisk together the egg and water, then brush the top crust evenly. This gives the crust a lovely golden shine.

Bake in the preheated oven for 30 to 40 minutes until the crust is golden brown and the filling is bubbly.

Let the pot pie cool for 20 minutes. This time will allow the filling to thicken more, making it easier to serve.

Storage

Refrigerate in an airtight container for several days. This dish reheats nicely.

For longer-term storage, freeze tightly covered in a freezer-safe dish for up to three months.

FAQ

More recipes from Farmhouse on Boone:

• Sourdough Herb and Cheese Rolls
• The Best Shepherd’s Pie From Scratch
• Sourdough Oven-Fried Chicken
• Cinnamon Maple Sourdough Apple Pie
• Skillet Pork Chops With Garlic And Butter

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

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