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Beef Pot Pie

User Rating 4 Star Rating (1 Review)


Beef Pot Pie
This beef pot pie is a delicious way to use up leftover beef. It's made with a simple beef broth sauce and pie crust topping. Use a refrigerated crust or a homemade crust.

Cook Time: 45 minutes

Total Time: 45 minutes


  • 1/2 cup chopped onion
  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups beef broth
  • 3 cups cubed leftover beef
  • 1 1/2 cups frozen green peas and carrots, cooked and drained
  • 1 tablespoon dried parsley flakes
  • pie pastry for 1-crust pie
  • evaporated milk or regular milk


In a medium saucepan, cook onion in butter until onion is tender. Stir in flour and salt until smooth and bubbly. Stir in beef broth. Continue to cook, stirring constantly, until thick and bubbly. Add leftover beef, peas and carrots, and parsley; heat through. Taste and adjust seasonings, adding more salt if necessary.

Pour beef mixture into a 2-quart casserole. Prepare pastry; roll out to about 1/2-inch larger than casserole top. Carefully place the pastry over hot beef mixture. Cut several slits in the top for steam escape, turn edge under and crimp all around. Brush lightly with milk.

Bake the pie at 450° for 20 to 25 minutes.

Serves 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
It Has Future, Member ShellDan

The pie was O.K. The butter quanity was not specific...

5 out of 17 people found this helpful.

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