When I’m feeling the winter blues, nothing cures it better than finding this beef pot pie wrapped up in the freezer and ready for dinner. It’s the perfect meal for when the kids bring home the flu– hearty, rich, and belly-warming! It’s full of healthy veggies, lean protein, and just enough carbs to give me the extra boost I need to get through the day.
How to Store and Reheat
Store leftover beef pot pie in an airtight container in the refrigerator for up to 3 days. To freeze, cool the pie to room temperature, then wrap it tightly in aluminum foil and freeze for up to 4 months. Let thaw in the refrigerator before reheating in a 350°F oven for 30-45 minutes, or until warmed through.
How to Make Beef Pot Pie Step by Step
Sear the Meat and Potatoes: Preheat the oven to 450°F. Remove a 9-inch pie crust from the refrigerator and let it warm while you prep the filling. Pour 2 tablespoons of olive oil into a 12-inch oven-safe cast iron skillet set over medium-high heat. Add 1½ pounds of cubed chuck steak, season with 1 teaspoon of salt and ½ teaspoon of pepper, and cook for 3-4 minutes until it begins to brown. Add 1 cup of cubed potatoes and cook for another 2-3 minutes. Then, add 1 cup of diced onion and saute for 1-2 minutes, until beef is browned on all sides and vegetables begin to soften. Season the Meat and Potatoes: Stir in 2 tablespoons of tomato paste, 2 teaspoons of minced garlic, and 1 teaspoon of dried thyme, sautéing for 30 seconds. Deglaze the Pan: Reduce the heat to medium. Add ½ cup of dry red wine, deglaze the pan, then cook until the liquid reduces by half, stirring frequently, about 4 minutes. Stir in ¼ cup of all-purpose flour and cook for 1-2 minutes until pasty. Thicken the Sauce: Add 2 cups of frozen peas and carrots, 1 cup of low-sodium beef broth, and 1 tablespoon of Worcestershire sauce, simmering and stirring until combined and thick. Taste and adjust seasonings if desired, then remove the skillet from the heat. Bake the Pie: Pour the contents of the skillet into a 9- or 10-inch pie plate. Place the pie crust over the top of the filling, then press the edge against the lip of, crimping to form a seal around the edges. Cut a few venting slices on the top of the pie crust. Optionally, you can brush the crust with 2 tablespoons of milk for a shiny look. Place the pie pan on a baking sheet (to catch any drips) and bake for 22-28 minutes, until the filling is bubbly and the crust is golden brown. Allow the pot pie to cool for 5-10 minutes before serving.
