Ground Beef Pot Pie

There are some evenings when all I want is something hearty, warm, and straight-up satisfying — the kind of dish that quiets a hungry belly and makes the kitchen smell like home. That’s exactly what this ground beef pot pie is for me. It’s rich, filling, and feels a bit like what grandma would’ve made if she had some ground beef in the fridge and a pie crust ready to go.

This recipe has become one of my weeknight go-tos, especially when I’ve got odds and ends of veggies to use up. It’s like a cozy version of shepherd’s pie meets the classic pot pie, but with a buttery crust that steals the show every time.

Why This Recipe Works So Well

It’s simple, but not boring.
Most of the ingredients here are things I already have in the kitchen. Ground beef, a couple of fresh veggies, a splash of broth — and yet somehow, when it all comes together under that flaky golden crust, it feels special. No fancy tools, no hunting down ingredients. Just home-cooked comfort.

It saves dinner on busy days.
On nights when I’m juggling a hundred things, this dish bails me out. Especially if I have pie dough tucked in the freezer — then it’s just a matter of whipping up the filling and popping it in the oven.

It fills everyone up.
Whether it’s just the two of us or we’ve got family visiting, this one never disappoints. I’ve served this at casual dinners with a garden salad and some rolls on the side, and not a crumb is left.

It’s one of those recipes that tastes even better the next day.
Something about the flavors settling in overnight makes the leftovers a real treat. I’ve packed it for lunch or warmed it up on lazy weekends, and it always hits the spot.

A Few Handy Tips

• If I’m already making pie dough from scratch, I usually double it and freeze the extra. It’s such a win on days when I need to throw something together quickly.
• Don’t add the peas too early — they’ll go mushy. I toss them in right at the end, just before assembling the pie.
• You can prep the filling a day ahead and keep it in the fridge. That way, the next day you’re only rolling out the crust and baking.
• Sometimes, when I’m bringing a meal over to a friend, this is my go-to. It reheats beautifully and feels like a warm hug in a baking dish.
• I love serving it with something fresh on the side — like a crunchy salad or some lightly dressed arugula — just to balance out all that cozy richness.

What You’ll Need

Main Ingredients:

• Ground beef – I always use fresh for this one; frozen tends to release too much water.
• Olive oil – Butter’s great here too, especially for a richer taste.
• Onion, celery, carrots – The classic base. I dice them pretty small so they soften up quickly.
• Mushrooms – Adds a nice earthiness.
• Garlic – Fresh is best, but I’ve used garlic powder in a pinch.
• All-purpose flour – For thickening up that gravy.
• Beef broth – Or bone broth if I have some made.
• Worcestershire sauce – Adds that “what is that flavor?” magic.
• Heavy cream – Makes the gravy feel extra luxurious.
• Frozen peas – Sweet and poppy, I add them last.
• Salt & black pepper – To season every step.
• Pie crust – Homemade or store-bought, either works.
• Egg & water – For brushing that golden, shiny crust.

Tools I Use:

• Cast-iron or deep skillet
• Rolling pin
• Baking dish (9×11 or pie plate)
• Sharp knife
• Measuring cups & spoons

Making It Step-by-Step

1. Preheat oven to 400°F.
   I usually get this going before I start chopping — it saves time.

2. Brown the beef.
   In a hot skillet, cook the beef until it’s no longer pink. I season it right away with salt and pepper. Once done, I take it out and set it aside.

3. Sauté the vegetables.
   In the same pan, I heat a bit of oil and add the onions, celery, carrots, and mushrooms. A little salt helps them sweat. It usually takes 8–10 minutes for everything to soften up and smell amazing.

4. Garlic and flour.
   Once the veggies are tender, in goes the garlic for a quick minute. Then I stir in the flour to coat everything — this is where the gravy starts to happen.

5. Make the sauce.
   I pour in the broth slowly, stirring so nothing clumps. It thickens in just a few minutes. Then I add basil, oregano, Worcestershire, and the cream.

6. Combine everything.
   The beef goes back in, and I stir in the peas at the very end. I taste and adjust salt and pepper here.

7. Assemble the pie.
   Roll out your crusts. I press the bottom one into a buttered baking dish, pour in the beef filling, and top it with the second crust. I always cut a few slits for steam to escape.

8. Brush and bake.
   An egg wash on top gives the crust a beautiful color. I bake it for 30–40 minutes, until the top is golden and the edges are bubbling.

9. Cool before serving.
   I always wait at least 20 minutes before cutting in. It’s hard, but totally worth it — the filling sets up and you get cleaner slices.

How I Store Leftovers

I pop any leftovers into an airtight container and keep them in the fridge. They reheat great in the oven or microwave. I’ve also frozen whole pies before baking (and even after, once cooled), and they hold up really well. Just wrap them tightly and freeze for up to 3 months.

Yield: 6

Ground Beef Pot Pie

Print

There’s something so comforting about a pot pie fresh out of the oven—flaky crust, bubbling savory filling, and that warm, homey smell that fills the kitchen. This ground beef pot pie has become a regular in our house, especially when I want a dinner that feels like a hug but doesn’t take hours to make. It’s hearty, simple, and packed with veggies—perfect for cozy evenings or when you’ve got a fridge full of produce that needs using up.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 tablespoons olive oil
• ½ onion, finely diced
• 2 celery stalks, finely diced
• 2 large carrots, finely diced
• 2 cups mushrooms, sliced
• 3 garlic cloves, minced
• 1 pound lean ground beef
• ⅓ cup all-purpose flour
• 3 cups beef broth
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 2 teaspoons Worcestershire sauce
• 2 tablespoons heavy cream
• 1 cup frozen peas
• Salt and pepper, to taste
• 2 pie crusts (store-bought or homemade)
• 1 egg mixed with 1 tablespoon water (for egg wash)

Instructions

1. Start by preheating your oven to 400°F. Get your pie crusts ready—one for the base and one for the top.
2. In a large skillet set over medium heat, brown the ground beef with a pinch of salt and pepper until no longer pink. Once cooked through, transfer the beef to a plate and set aside.
3. In the same skillet, warm the olive oil and toss in the diced onion, celery, carrots, and mushrooms. Season lightly with salt and pepper and sauté for about 8–10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
4. Stir in the minced garlic and let it cook for just a minute—enough to bring out its flavor but not burn.
5. Sprinkle the flour over the vegetables, stirring well to coat everything evenly. Slowly pour in the beef broth while stirring constantly to avoid lumps.
6. Let the mixture simmer gently for 3–5 minutes until it thickens into a nice gravy.
7. Stir in the dried basil, oregano, Worcestershire sauce, and heavy cream. Return the cooked ground beef to the pan, fold in the frozen peas, and give everything a final taste for seasoning.
8. Press the bottom pie crust into your baking dish (a 9x11 or standard pie plate works well), making sure it fits snugly. Spoon the beef filling into the crust, spreading it out evenly.
9. Lay the top crust over the filling and press the edges to seal. Use a knife to cut a few slits on top to let steam escape.
10. Brush the crust with the egg wash to get that beautiful golden color once baked.
11. Bake for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
12. Let the pie rest for about 20 minutes before slicing—this helps the filling set and makes serving much easier.

Notes

• Want to prep ahead? Make the filling a day before and store it in the fridge. Assemble and bake the next day.
  
• You can freeze the assembled unbaked pie for later—just thaw slightly and add a few extra minutes to the bake time.
  
• Stir the peas in at the very end to keep them bright and tender, not mushy.
  
• If you're into homemade pie crust, double your favorite recipe and freeze extra for next time.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 587Total Fat 32gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 104mgSodium 874mgCarbohydrates 44gFiber 5gSugar 6gProtein 31g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Frequently Asked Questions

Can I make this without mushrooms?
Of course. I’ve left them out plenty of times when I didn’t have any or someone wasn’t a fan. You can bulk it up with more carrots or add a diced potato instead.

Do I need to use heavy cream?
Nope. I’ve swapped in whole milk or even half-and-half when that’s all I had. It won’t be as rich, but it still works.

Can I freeze it before baking?
Yes! I usually assemble the pie in a foil pan, wrap it tight with foil and plastic, then freeze. It’s perfect for busy weeks or gifting to someone who could use a homemade meal.

What’s the best way to reheat leftovers?
I like to warm individual slices in the oven at 350°F for 15–20 minutes. If I’m in a rush, the microwave works too, but the crust won’t stay crisp.

Try Other Ground Beef Recipes:

Ground Beef and Mushroom Skillet

Italian Ground Beef Sausage

Ground Beef Jerky