This hearty and delicious beef pot potato pie is the perfect comfort food for a rainy day.
This post was originally written in March 2017 and updated December 2019.
Beef Pot Potato Pie
Whenever winter rolls around, I’m find myself craving meat and potatoes. There’s just something so cozy about having a big bowl of chunky beef — it is the perfect cold weather food. It is so easy to put together and honestly, I feel like these are one of those recipes that taste better as leftovers the next day!
What You’ll Need To Make Potato Beef Pot Pie
For the Beef Pot Potato Pie:
- butter
- beef chuck
- onions
- carrots
- garlic
- mushroom
- beef broth
- olive oil
- russet potatoes
- cheese optional
- seasoning: salt, pepper, parsley
For the Blond Roux:
- butter
- flour
- beef broth
How To Make Beef Pot Potato Pie
Heat your oven up to 400F.
In your pan, brown your beef chuck and then set it aside in a bowl.
Add onions and carrots. Season lightly with salt & pepper. Cook until starting they’re soften then add in the mushrooms and garlic.
Add in your broth and then beef.
While waiting for the liquid to boil, start your blond roux. Melt your butter in a sauce pan then add in the flour. Stir vigorously with a whisk and then add in the additional beef broth.
Once the blond roux is done, add that slowly into your pan with ingredients and beef broth.
Let the mixture simmer for 5 minutes before transferring it into your casserole dishes.
Lightly coat the sliced potatoes with olive oil and then place on top of the beef mixture, sprinkle some salt and pepper, and optional cheese before baking for 30-40 minutes or until the potatoes are cooked through. Serve with parsley sprinkled on top.
Tips, Notes, and Substitutions
- To reheat beef pot pie leftovers, just place it in the oven for 10 minutes at 350F.
- If you have peas, they go great in this beef pot potato pie
- For this Beef Pot Potato Pie, you’ll need a pan to cook everything in, a saucepan to cook the blond roux in, and a casserole dish to bake in (I used two smaller 7.5×6″ dishes and 70% of a 10.5 x 7.5″ dish from Staub).
Beef Pot Potato Pie
Ingredients
Beef Pot Potato Pie
- 1 tbsp butter
- 1.5 lbs beef chuck
- 2-3 onions diced
- 6 carrots diced
- 5 cloves garlic minced
- 680 grams mushroom
- 1.5 cup beef broth
- 3 russet potatoes sliced
- cheese optional
- seasoning: salt, pepper, parsley
Blond Roux
- 3 tbsp butter
- 3 tbsp flour
- 1/2 cup beef broth
Instructions
- Heat your oven up to 400F.
- In your pan, brown your beef chuck and then set it aside in a bowl.
- Add onions and carrots. Season lightly with salt & pepper. Cook until starting they're soften then add in the mushrooms and garlic.
- Add in your broth and then beef.
- While waiting for the liquid to boil, start your blond roux. Melt your butter in a sauce pan then add in the flour. Stir vigorously with a whisk and then add in the additional beef broth.
- Once the blond roux is done, add that slowly into your pan with ingredients and beef broth.
- Let the mixture simmer for 5 minutes before transferring it into your casserole dishes.
- Lightly coat the sliced potatoes with olive oil and then place on top of the beef mixture, sprinkle some salt and pepper, and optional cheese before baking for 30-40 minutes or until the potatoes are cooked through. Serve with parsley sprinkled on top.
Notes
Nutrition
Let’s Chat: What’s your favourite casserole dish?
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Patrick@looneyforfood.com
March 31, 2017 at 9:40 amThis is perfect and it has potatoes, like only one of my favorite foods! No lie I go through a 5 pound bag myself every week! I love casseroles so much. I feel like the leftovers only get better with dishes like this!
Carmy
March 31, 2017 at 3:45 pmLOL! I always have a big bag at home too! It goes with everything 😀
Liz @ I Heart Vegetables
March 31, 2017 at 11:47 amOMG a potato crust is GENIUS! I just made a veggie pot pie last night with a regular pastry crust but I’m totally going to try the potato idea!
Emily
March 31, 2017 at 3:15 pmOoh this looks great! I love meals like this!
Deborah @ Confessions of a mother runner
March 31, 2017 at 3:53 pmSo not a meat eater but the rest of my family is. I like the idea of the potatoes on top for a change
GiGi Eats
March 31, 2017 at 4:37 pmOh baby!! That does look damn good! Throw sweet potato as opposed to regular potato on top and I am GOLDEN!
abbey sharp
March 31, 2017 at 7:02 pmThis looks sooo heavenly and comforting!!
Esther
April 1, 2017 at 6:56 pmMy husband would love this! Beef and potatoes for the win!
Your dishes are lovely!