Beef Pot Pie with Ground Beef

This beef pot pie is filled with seasoned ground beef, tender vegetables, and a rich, savory gravy, all baked between two layers of golden, flaky puff pastry. It's an easy homemade meat pie made with store-bought puff pastry, so you get all the flavor of a classic pot pie without making the crust from scratch. It's the perfect comfort food dinner for chilly nights.

Why You'll Love This Ground Beef Pot Pie

I've made so many different chicken pot pie recipes over the years, but lately I've been trying other versions, like my seafood pot pie. A hearty beef pot pie seemed like the perfect one to make next. I love a good homemade meat pie, especially during the fall and winter, and this one is surprisingly easy to make. Using ground beef instead of larger cuts of beef means you don't have to spend hours cooking the filling until the meat is tender.

The filling is packed with seasoned ground beef, carrots, onions, and celery in a rich, savory gravy. I also added a little mozzarella cheese, which melts into the filling and gives it an extra layer of cheesy goodness without overpowering the beef.

My favorite part is the puff pastry crust. I use store-bought puff pastry for both the bottom and top, so there's no need to make pie dough from scratch. It bakes up golden and flaky, with a buttery crust that goes perfectly with the rich beef filling. It's such a satisfying comfort food dinner, and you only need a handful of simple ingredients to make it.

Beef Pot Pie Ingredients

• 1 pound ground beef
• 1 cup carrots, diced
• 1 cup onions, diced
• ½ cup celery, diced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon cornstarch, mixed with a little water
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• ½ cup grated mozzarella cheese
• 2 sheets puff pastry, for the base and top
• 1 large egg, beaten, for egg wash
• 1 tablespoon olive oil

Ingredient Notes That Make This Ground Beef Pot Pie Better

• Ground beef. An 85/15 blend gives flavor without too much grease. Drain any excess fat after browning so the filling is not greasy.
• Puff pastry. Thaw it according to the package directions. It should be cold but pliable. If it is too warm, it gets sticky, and if it is too cold, it cracks.
• Tomato paste. Cooking it briefly with the beef takes away the raw tomato taste and deepens the flavor.
• Cornstarch slurry. Mix the cornstarch with a couple of tablespoons of cold water until smooth before adding it, so it does not clump.
• Mozzarella. It melts into a creamy, stretchy layer. Sharp cheddar also works and adds more flavor.
• Beef broth. Low sodium broth lets you control the salt, since Worcestershire sauce and the beef also add saltiness.

How to Make Beef Pot Pie

Step 1: Prepare the Puff Pastry

Preheat the oven to 400°F (200°C). Place one sheet of thawed puff pastry into a 9-inch pie dish, gently pressing it into the bottom and up the sides. Lightly brush the pastry with beaten egg and set aside while you make the filling.

Step 2: Cook the Ground Beef and Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced onions, carrots, and celery and sauté for 6-8 minutes, stirring occasionally, until they begin to soften.

Add the ground beef and cook for another 5-7 minutes, breaking it apart with a spatula until browned and fully cooked. Drain any excess grease if needed.

Step 3: Make the Beef Pot Pie Filling

Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Cook for 1-2 minutes to develop the flavor. Pour in the beef broth, bring everything to a gentle simmer, and cover. Cook for 8-10 minutes, until the carrots are tender.

Stir in the cornstarch mixed with a little cold water and cook for another 1-2 minutes, until the gravy thickens and coats the beef and vegetables. Remove the skillet from the heat and let the filling cool slightly.

Step 4: Assemble the Beef Pot Pie

Spoon the beef filling into the prepared puff pastry crust and spread it into an even layer. Sprinkle the shredded mozzarella cheese over the filling.

Place the second sheet of puff pastry over the top, trim away any excess, and press the edges together to seal. Cut a few small slits in the center to allow steam to escape, then brush the top with the remaining beaten egg.

Step 5: Bake and Serve

Bake the beef pot pie for 25-30 minutes, until the puff pastry is puffed up and golden brown and the filling is bubbling through the vents.

Remove the pie from the oven and let it rest for 10 minutes before slicing. This gives the filling time to thicken slightly so it holds together better when served. Enjoy!

My Tips for the Best Beef Pot Pie

• Keep the puff pastry cold. Thaw the pastry according to the package directions, but don't let it sit at room temperature for too long. If it starts feeling soft or sticky while you're working with it, put it in the fridge for 10 minutes. Cold pastry will puff up better in the oven and give you those distinct, flaky layers.
• Use low-moisture mozzarella. I recommend shredding a block of low-moisture mozzarella instead of using fresh mozzarella. Fresh mozzarella contains more water, which can release into the filling as it bakes. Low-moisture mozzarella melts nicely without adding unnecessary liquid.
• Don't stretch the puff pastry to fit the dish. If your pastry sheet isn't quite big enough for the 9-inch pie dish, gently roll it out on a lightly floured surface. Stretching it by hand can cause the dough to shrink back as it bakes, leaving gaps around the edges.
• Keep the egg wash away from the cut edges. When brushing the top crust, avoid letting the beaten egg drip down the sides of the pastry. It can seal the delicate layers together and prevent them from puffing up properly.
• Bake in the lower third of the oven. If you're using a metal pie dish, placing it on a lower oven rack can help the bottom pastry cook more thoroughly. Metal conducts heat efficiently, which helps prevent a pale, underbaked bottom crust. I also recommend placing a baking sheet underneath to catch any filling that bubbles over.

How to Store and Reheat Beef Pot Pie

• In the fridge: Let the beef pot pie cool slightly, then cover it tightly with plastic wrap or transfer individual slices to airtight containers. Refrigerate within 2 hours of baking and store for up to 3-4 days.
• To freeze: Let the baked beef pot pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
• To reheat: The oven is the best way to keep the puff pastry crispy. Place leftover slices on a baking sheet and reheat at 350°F for 15-20 minutes, or until heated through to 165°F. If the crust starts getting too brown, loosely cover it with aluminum foil.
• Make-ahead tip: You can prepare the beef filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you're ready to bake, assemble the pie with the puff pastry and mozzarella, brush with egg wash, and bake as directed. Keeping the filling and pastry separate until baking helps prevent a soggy bottom crust.

Beef Pot Pie FAQs

Can I make beef pot pie with ground beef?

Yes! Ground beef works great for beef pot pie and makes it much quicker to prepare than traditional recipes using chunks of stew meat. I use 1 pound of ground beef for this recipe. It cooks right in the skillet with the vegetables, then gets mixed into a rich, savory gravy before baking inside the puff pastry.

Can I use frozen vegetables in beef pot pie?

Absolutely! Frozen mixed vegetables, carrots, peas, and corn all work well in beef pot pie. You can add them directly to the skillet without thawing first. Just make sure to cook off any excess moisture before thickening the filling so your puff pastry doesn't turn soggy.

How do I keep the bottom crust of beef pot pie from getting soggy?

The most important thing is to make sure your beef filling is thick and not too watery before adding it to the pastry. Letting the filling cool slightly also helps. I recommend using a metal pie dish and baking the pie in the lower third of the oven to help the bottom crust cook through and turn golden.

Can I make beef pot pie ahead of time?

Yes! You can prepare the ground beef filling up to 2 days in advance and refrigerate it in an airtight container. When you're ready to bake, assemble the pie with the puff pastry and mozzarella, brush the top with egg wash, and bake as directed. I recommend keeping the filling and pastry separate until baking for the best texture.

What's the difference between beef pot pie and meat pie?

Beef pot pie is a type of meat pie, but not all meat pies are pot pies. Beef pot pie typically has a saucy filling made with beef, vegetables, and gravy, covered with pastry. Traditional meat pies can have a thicker filling with less gravy. This recipe combines both styles, with seasoned ground beef, vegetables, and gravy baked between two layers of flaky puff pastry.

More Pot Pie Recipes to Try

• KFC Chicken Pot Pie
• Crock Pot Chicken Pot Pie
• Crustless Chicken Pot Pie 
• Trader Joe's Chicken Pot Pie
• Cheddar Bay Biscuit Chicken Pot Pie