Ground Beef Pot Pie
Ground beef pot pie is an easy, comforting recipe your whole family will love. Hearty filling, flaky crust, and ready in under an hour.
Equipment
- Large deep skillet or cast iron pan
- Mixing spoon or wooden spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Rolling pin (if using puff pastry sheet)
- Oven-safe baking dish (if not using skillet)
- Pastry brush (optional, for egg/milk wash)
Ingredients
- 1 lb ground beef 80/20
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 cup chopped carrots
- 1 cup frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups beef broth
- ½ teaspoon dried thyme
- Salt & black pepper to taste
- 1 sheet puff pastry thawed, or biscuit dough
- 1 tablespoon milk or beaten egg optional, for brushing crust
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon, until fully browned. Drain excess fat if needed.
- Add diced onion, garlic, and chopped carrots to the skillet. Cook for another 6–8 minutes, stirring occasionally, until the onions are soft and translucent and carrots begin to tenderize.
- Push vegetables to one side of the skillet and melt the butter in the cleared area. Once melted, sprinkle in flour and stir constantly for 1–2 minutes to form a golden roux.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Mix everything together and bring to a gentle simmer. Add dried thyme, salt, and pepper. Cook for 5–7 minutes until the gravy thickens enough to coat the back of a spoon.
- Stir in the frozen peas and remove the skillet from heat. If your skillet is oven-safe, proceed directly to topping. Otherwise, transfer the mixture to a 9x13 baking dish.
- Preheat oven to 400°F (200°C). Arrange refrigerated biscuit dough (or homemade drop biscuits) on top of the beef filling. Leave space between each biscuit to allow room for expansion.
- Optional: Brush the tops with melted butter or a milk/egg wash for a golden crust. Sprinkle a little shredded cheese on top for extra flavor if desired.
- Place the dish on the center rack and bake for 22–25 minutes or until the biscuits are puffed and golden brown and the filling is bubbling at the edges.
- Let the pot pie rest for 5–10 minutes before serving to allow the filling to set. Spoon between the biscuits for easy portions.
Notes
Nutritional Information (per serving):
- Calories: 410
- Protein: 19g
- Carbohydrates: 27g
- Fat: 24g
- Fiber: 3g
- Sugar: 4g
- Sodium: 580mg
