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Easy Beef Pot Pie

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This Easy Beef Pot Pie is a great recipe to use up leftover beef (like pot roast or prime rib), gravy and vegetables! Hearty and delicious comfort food.

a top down view of an uncut Beef Pot Pie. the top crust has three pie crust leaves. the pie sits on blue pot holders and a blue napkin.

Turn Leftovers into Pot Pie!

Do you know the difference between a meat pie and a pot pie? Pot pies only have a top crust and meat pies have a top and bottom crust. I actually just learned this! This recipe makes a pot pie, and it’s delicious. Pot pies are a great way to take leftover meat, gravy and vegetables from dinner the night before and turn them into something new and delicious.

a top down view of a Beef Pot Pie with a slice cut out of it revealing the beef, vegetable and gravy filling. next to the pie is a plate with the slice of pie. in the background is a blue napkin.

About this Easy Beef Pot Pie

This beef pot pie is filled with tender beef, vegetables and a rich gravy, topped off with a golden flaky pie crust.  Mouthwatering. And easy because most of the ingredients are all from leftovers!

a top down view of a Beef Pot Pie with a slice cut out of it revealing the beef, vegetable and gravy filling. next to the pie is a plate with the slice of pie. in the background is a blue napkin.

Let’s talk about the crust:

My favourite crusts for pot pies are homemade pie crusts. This recipe uses my tried-and-true pie crust recipe which makes a tender and flaky crust that pairs beautifully with the rich beef filling. But if you want to make things even easier, you can use a pre-made crust or even a puff pastry crust. All are delicious!

a top down view of an uncooked Beef Pot Pie. the top crust has three pie crust leaves. the pie sits on a wooden background

Perfect for chilly nights and Sunday supper.

I love to serve dinners like this on cold and snowy nights or on Sundays for a special dinner…there’s just something so comforting about a rich and flavourful meat pie.

a top down view of a Beef Pot Pie with a slice cut out of it revealing the beef, vegetable and gravy filling. the top crust has three pie crust leaves. the pie sits on blue pot holders and a blue napkin.

Look at that rich beef and vegetable filling. So good.

a top down close up view of a Beef Pot Pie with a slice cut out of it revealing the beef, vegetable and gravy filling.

I hope you try this recipe and love it as much as we do! Enjoy.

a top down close up view of a Beef Pot Pie with a slice cut out of it revealing the beef, vegetable and gravy filling.

Recipe Tips:

  • Beef: This recipe uses leftover cooked beef from any oven roast beef such as pot roast, prime rib, tenderloin, rib eye, strip loin)
  • Gravy: This recipe uses 2 cups of leftover beef gravy. Here are some options if you don’t have much or any leftover gravy: Use 1 cup of gravy plus 1 cup of beef broth, simmer until it thickened slightly (may need to add flour). If you don’t have any gravy you can make homemade gravy from this recipe here (use beef broth).
  • Vegetables: You can use 1 cup of any diced vegetables. I often use frozen peas or frozen chopped veggies. You can also use leftover chopped veggies.
  • Pie Crust: This recipe only requires one crust, but the recipe here makes enough for 2 crusts, so use one for this pot pie, and freeze the other for later!
  • Pie Crust Option: You can also use 1 – 12 inch sheet frozen puff pastry (thawed) for the top crust. Brush the pastry an egg wash before baking.
  • Side Dishes to go with your Beef Pot Pie: Serve with a side salad like this Simple Green Salad or Caesar Salad.
  • Leftovers: The leftovers are delicious! Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
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Easy Beef Pot Pie

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This Easy Beef Pot Pie is a great recipe to use up leftover beef (like pot roast or prime rib), gravy and vegetables! Hearty and delicious comfort food.

  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Beef
  • Method: Baking

Ingredients

Scale

Pie Crust (makes 2 crusts):

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Beef Filling:

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 large potato, cut into small chunks
  • 1/2 tsp thyme
  • 1/4 tsp salt
  • fresh ground pepper to taste
  • 3 1/2 – 4 cups chopped beef (see recipe notes)
  • 2 cups beef gravy
  • 1 tsp Worcestershire sauce
  • 1 cup diced leftover vegetables

Instructions

  1. Preheat your oven to 375 degrees.

Pie Crust:

  1. In bowl whisk together the flour and salt.
  2. With a pie cutter, cut in the shortening until the mixture is like coarse sand.
  3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork.
  4. Press into a ball.
  5. Separate the ball into 2 balls: use one for the beef pot pie, and freeze one for later.
  6. On a piece of parchment paper roll out one ball of the dough to fit a 9 inch pie plate.
  7. Set aside.

Beef Filling:

  1. In a skillet add 2 tbsp of oil over low-medium heat, then add the diced onion, carrots, celery, and potatoes.
  2. Season with salt, pepper and thyme.
  3. Cook until the onion, carrots, celery, and potatoes are softened.
  4. Then stir in the gravy and Worcestershire sauce and let simmer on low for about 5 minutes.
  5. Add the cooked chopped beef and let simmer for about 10 minutes.
  6. Stir in the additional vegetables (1 cup leftover or frozen veg).
  7. Add the beef filling to a 9 inch pie plate.
  8. Cover with the pie crust (I lightly press the crust down on to the filling), then trim the edges.
  9. Add steam vents to the top of the crust.
  10. Place the pie in the oven, and put a baking sheet on a separate rack under the pie, to catch any drippings.
  11. Bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.
  12. Let sit for a few minutes before serving.

Keywords: beef pie, beef pot pie, easy beef pot pie

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