This creamy beef pot pie recipe is one of my favorite hearty weeknight meals. It's an easy ground beef dinner that's inspired by the steak gorgonzola pasties in the UK.
Table of Contents
What is Beef Pot Pie?
This Creamy Beef Pot Pie is a fun British-inspired play on the Classic American Chicken Pot Pie.
Drawing inspiration from the traditional steak gorgonzola pasties beloved in the UK, this dish reinvents the classic with an American twist.
Each spoonful features tender ground beef enveloped in a luxuriously creamy sauce, stuffed with colorful veggies all snugly covered in little biscuit bites.
It's the perfect quick and easy ground beef dinner recipe that your family will love.
This recipe is more than a sum of its parts; transforming simple, wholesome ingredients into a meal that’s not only easy to prepare but also deeply satisfying.
Oh, and if you're not into Gorgonzola, you can totally leave it out and it will still be delicious.
I hope you enjoy it as much as my family does!
Ingredients and Substitutions
- Olive Oil - Any neutral oil will work just fine.
- Onions - You can use white onion, yellow onion, sweet onion or even red onion if that's what you're working with.
- Carrots - If you don't like carrots, you could use sweet potatoes or regular potatoes or simply leave them out.
- Ground Beef - This recipe also works with ground turkey or ground chicken if you cannot have beef.
- Garlic Powder - Fresh garlic also works.
- Kosher Salt - Any other salt will come out too salty. If you do use another type of salt, adjust accordingly.
- Fresh Thyme Leaves - Dried thyme leaves work just fine,
- Balsamic Vinegar - You could use a little bit of red or white wine if you don't have balsamic vinegar.
- Flour - All purpose or self rising flour work just fine.
- Beef Broth - Chicken or Turkey Stock also work if you don't have beef broth.
- Frozen Peas - If you don't like peas, you can leave them out or sub them for green beans.
- Worcestershire - If you don't have worchestershire, you can leave it out but it won't be as delicious.
- Heavy Cream - You could also use half and half but it won't be as luscious.
- Gorgonzola Crumbles - I recommend using the gorgonzola crumbles from the grocery store. It's not as punchy or intimidating to folks that don't like regular gorgonzola or blue cheese. But also if you don't want gorgonzola, you can leave it off.
- Store-Bought Biscuits - You could also make your own biscuit dough or swap it out for pie crust or puff pastry.
How to make Beef Pot Pie
Preheat the Oven: Preheat oven to 375F degrees.
Cook the Veggies: Add olive oil, onion, carrot and a pinch of salt to a large oven safe heavy bottomed pot over medium heat. Then cook down for a few minutes or until tender and beginning to color.
Cook the Beef: Push veggies to the side and add ground beef, using a spatula to break it up into tiny crumbles. Add in garlic powder, kosher salt and fresh thyme and cook for 1 minute to release flavor.
Deglaze the Pan: Add balsamic to deglaze the pan, scraping up all the bits.
Create a Roux: Then add flour and mix to coat; cooking for 3 minutes or so until the flour taste is cooked out.
Add in the Broth: Slowly stir in the beef broth, the frozen peas, and the Worcestershire and let it simmer and reduce for 10 minutes or so.
Add in the Gorgonzola: Gently stir in the heavy cream and gorgonzola and let it reduce and thicken up for a few more minutes.
Place Biscuit Topping & Bake: Add the chopped biscuits on top and place in the oven for 15-20 minutes or until biscuit topping is golden brown. Let rest for a minute before serving.
What goes with Beef Pot Pie?
This easy ground beef dinner goes really well with a bunch of delicoius vegetables. I recommend serving it with any of these side dish recipes:
- Brown Sugar Roasted Butternut Squash
- Honey Sriracha Roasted Brussel Sprouts
- Hot Honey Roasted Carrots with Goat Cheese, Toasted Pumpkin Seeds + Fresh Cilantro
- Shaved Carrot Salad with Cranberries & Feta
- Roasted Green Beans and Carrots - Cacio e Pepe Style
- Red Cabbage Soup - Sweet, Sour & So Delicious!
Frequently asked questions
Where did beef pot pie originate?
Nestled in rich culinary history, Beef Pot Pie is a savory gem that traces its roots back to the hearty tables of Medieval Europe, where it began as a noble feast for kings and knights alike. This timeless dish, with its flaky pastry crust and sumptuous filling, has journeyed through centuries, evolving into this beloved comfort classic food.
How do you thicken a pot pie filling?
You can use flour to make a roux at the beginnig of the recipe or you could make a cornstarch slurry by whisking into some of the starch into a tiny bowl of the sauce mixture. After a few minutes, it'll transform the savory broth into a thick, velvety gravy that transforms into bite of creamy, dreamy delight.
What's the difference between pot pie and meat pie?
While both embrace the warmth of savory fillings, pot pies often contain a creamy, often vegetable-laden sauce baked below a flaky pastry. Whereas meat pies feature a denser, meat-forward filling, often encased in a sturdier pastry to be held in the hand.
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Recipe
Creamy Beef Pot Pie
Equipment
Ingredients
- 2 tablespoon Olive Oil
- 2 medium Onions roughly chopped
- 1 cup Carrots shredded
- 1 lb Ground Beef
- ½ teaspoon Garlic Powder
- 1 teaspoon Kosher Salt + more for finishing
- 1 teaspoon Fresh Thyme Leaves
- 2 tablespoon Balsamic Vinegar
- ¾ cup Flour
- 1 quart Beef Broth
- 1 cup Frozen Peas
- 1 tablespoon Worcestershire
- 1 cup Heavy Cream
- .5-1 cup Gorgonzola Crumbles
- 1 16.3oz can Store-Bought Biscuits roughly chopped
Instructions
- Preheat oven to 375F degrees.
- Add olive oil, onion, carrot and a pinch of salt to a large, oven-safe heavy bottomed pot over medium heat. Cook down for a few minutes or until tender and beginning to color.
- Push veggies to the side and add ground beef, using a spatula to break it up into tiny crumbles.
- Add in garlic powder, kosher salt and fresh thyme and cook for 1 minute to release flavor.
- Add balsamic to deglaze the pan, scraping up all the bits.
- Then add flour and mix to coat; cooking for 3 minutes or so until the flour taste is cooked out.
- Slowly stir in the beef broth, the frozen peas, and the worchesteshire and let it simmer and reduce for 10 minutes or so.
- Gently stir in the heavy cream and gorgonzola and let it reduce and thicken up for a few more minutes.
- Add the chopped biscuits on top and place in the oven for 15-20 minutes or until biscuit topping is golden brown. Let rest for a minute before serving.
