Hearty Veggie and Beef Pot Pie is loaded with tender and juicy chunks of beef, and hearty vegetables all swimming in a rich and savory gravy. As it gets colder outside, you will appreciate this warm bowl of comfort food even more.
Speaking of comfort, check out some other hot dishes that are sure to warm your tummy and soul this winter like Oxtails Smothered in Red Gravy and Hearty Vegetable Stew.
Just beneath that crusty, flavorful crust, are tender and juicy pieces of beef, and ample veggies including carrots, onions, and potatoes.
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Why we love this recipe
Hearty Veggie and Beef Pot Pie is a popular dish in my household. It takes a bit of time to prepare but the outcome is worth it!
After a quick sear, and a little simmer in the Instant Pot, the beef filling is baked until the pie crust on top is a golden brown.
What is the difference between a meat pie and a pot pie?
Pot pie is the American term for meat pie. Pot pies are All-American comfort food and usually consist of beef, chicken, lamb, or turkey filling. The major difference between a meat pie and a pot pie is that a meat pie is fully enclosed by a pastry. Whereas, a pot pie only has a top crust.
Ingredients for Hearty Veggie and Beef Pot Pie
You can make Hearty Veggie and Beef Pot Pie using simple ingredients that you more than likely already have in your home.
- Beef: I used a stew cut of meat. For an even more tender cut of beef, try using beef tips or chopped sirloin. Avoid lean cuts of beef because they tend to dry out after prolonged cooking.
- Seasoning: the typical and best seasonings including seasoned salt, garlic powder, black pepper, and more!
- Vegetables: Onions, carrots, celery, and potatoes make this pot pie super hearty and filling.
- Gravy: Beef broth, flour and seasoning make up the easy gravy for this beef pot pie.
- Puff Pastry: To save time I used a store bought crust. You can of course, make yours from scratch or simply serve the filling with rice. (Although then it wouldn't be a pot pie!)
How to Make Beef Pot Pie
Saute. First, place the Instant Pot on the “sauté mode” to preheat. While that is preheating, add the beef to a large bowl.
Season. Then add the Worcestershire sauce, seasoned salt, black pepper, garlic powder, and dried oregano, mixing the seasoning into the meat until it is fully incorporated.
Sear. Next, pour the olive oil into the Instant Pot then gently add the meat directly into the oil. Use a spoon to move the meat around, and sear it for 7 minutes.
Sauté Veggies. Meanwhile, chop all of the vegetables and add them directly into the pot. Now sauté for another 5 minutes. Then combine the water and the flour into a small bowl, and whisk until the flour is completely dissolved in the water.
Simmer. Pour the beef broth directly into the pot, followed by the flour slurry, the seasoned salt, garlic powder, black pepper, browning seasoning, and bay leaves. Stir it to combine. Place the lid on the pressure cooker and set it to “meat mode” for 45 minutes.
Fill. Spray a 9x13 baking dish with non-stick cooking spray. Gently ladle the pot pie filling into the dish. Preheat the oven to 450 degrees. Lay the puff pastry sheets directly over the dish in one single layer. It may touch the filling, and that is okay. Trim off any excess puff pastry.
Bake. Bake in the preheated oven for 20 minutes. Keep an eye on the puff pastry so that it does not burn. Remove it from the oven after it is golden brown and puffed-up. Allow it to set for at least 5 minutes before finally serving.
Can I make the pot pie ahead of time?
Yes you can make it ahead of time. Follow all of the steps to prepare the filling. Let the filling cool down completely. Do not cover the baking dish with puff pastry.
Instead, once it cools down, cover it with plastic wrap and refrigerate up to two days. When you are ready to bake it, continue with the steps for adding the puff pastry and baking.
📖 Recipe
Ingredients
Meat:
- 1 pound Beef stew meat cut into bite size pieces
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Seasoned salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- ½ teaspoon Dried oregano
- 2 tablespoons Olive oil
Veggies:
- 2 small Potatoes peeled and diced
- 1 medium Onion diced
- 1 cups Carrots chopped
- 1 cup Celery chopped
- 1 cup Red and Green bell pepper diced
Gravy Base:
- 2 cups Beef broth
- 2 cups Water
- ½ cup Flour
- ½ tablespoon Seasoned salt
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper
- 2 Bay leaves
- ½ tablespoon Browning seasoning
Crust:
- 2 sheets Puff Pastry
Instructions
- Place the Instant Pot on the “sauté mode” to preheat. While it is preheating, add the beef to a large bowl.
- Add the Worcestershire sauce, seasoned salt, black pepper, garlic powder, and dried oregano into the bowl. Mix the seasoning into the meat until it is fully incorporated.
- Pour the olive oil into the Instant Pot, gently add the meat directly into the oil. Use a spoon to move the meat around, and sear it for 7 minutes.
- While the meat is searing, chop all of the vegetables. Add the vegetables directly into the pot, and sauté for another 5 minutes.
- Combine the water and the flour into a small bowl, and whisk until the flour is completely dissolved in the water.
- Pour the beef broth directly into the pot, followed by the flour slurry, the seasoned salt, garlic powder, black pepper, browning seasoning, and bay leaves. Stir it to combine.
- Place the lid on the pressure cooker and set it to “meat mode” for 45 minutes.
- Spray a 9x13 baking dish with non-stick cooking spray. Gently ladle the pot pie filling into the dish.
- Preheat the oven to 450 degrees. Lay the puff pastry sheets directly over the dish in one single layer. It may touch the filling, and that is okay. Trim off any excess puff pastry.
- Bake in the preheated oven for 20 minutes. Keep an eye on the puff pastry so that it does not burn.
- Remove it from the oven after it is golden brown and puffed-up. Allow it to set for at least 5 minutes before serving.
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