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This hearty and delicious beef pot potato pie is the perfect comfort food for a rainy day.

This post was originally written in March 2017 and updated December 2019.

Beef Pot Potato Pie

Whenever winter rolls around, I’m find myself craving meat and potatoes. There’s just something so cozy about having a big bowl of chunky beef — it is the perfect cold weather food. It is so easy to put together and honestly, I feel like these are one of those recipes that taste better as leftovers the next day!

What You’ll Need To Make Potato Beef Pot Pie

For the Beef Pot Potato Pie:

butter

beef chuck

onions

carrots

garlic

mushroom

beef broth

olive oil

russet potatoes

cheese optional

seasoning: salt, pepper, parsley

For the Blond Roux:

butter

flour

beef broth

How To Make Beef Pot Potato Pie

Heat your oven up to 400F.

In your pan, brown your beef chuck and then set it aside in a bowl.

Add onions and carrots. Season lightly with salt & pepper. Cook until starting they’re soften then add in the mushrooms and garlic.

Add in your broth and then beef.

While waiting for the liquid to boil, start your blond roux. Melt your butter in a sauce pan then add in the flour. Stir vigorously with a whisk and then add in the additional beef broth.

Once the blond roux is done, add that slowly into your pan with ingredients and beef broth.

Let the mixture simmer for 5 minutes before transferring it into your casserole dishes.

Lightly coat the sliced potatoes with olive oil and then place on top of the beef mixture, sprinkle some salt and pepper, and optional cheese before baking for 30-40 minutes or until the potatoes are cooked through. Serve with parsley sprinkled on top.

Tips, Notes, and Substitutions

To reheat beef pot pie leftovers, just place it in the oven for 10 minutes at 350F.

If you have peas, they go great in this beef pot potato pie

For this Beef Pot Potato Pie, you’ll need a pan to cook everything in, a saucepan to cook the blond roux in, and a casserole dish to bake in (I used two smaller 7.5×6″ dishes and 70% of a 10.5 x 7.5″ dish from Staub).

Beef Pot Potato Pie This hearty and delicious beef pot potato pie is the perfect comfort food for a rainy day. 5 from 1 vote Print Prep Time: 5 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 35 mins Servings: 8 servings Ingredients Beef Pot Potato Pie 1 tbsp butter

1.5 lbs beef chuck

2-3 onions , diced

, 6 carrots , diced

, 5 cloves garlic , minced

, 680 grams mushroom

1.5 cup beef broth

3 russet potatoes , sliced

, cheese , optional

, seasoning: salt, pepper, parsley Blond Roux 3 tbsp butter

3 tbsp flour

1/2 cup beef broth Instructions Heat your oven up to 400F.

In your pan, brown your beef chuck and then set it aside in a bowl.

Add onions and carrots. Season lightly with salt & pepper. Cook until starting they're soften then add in the mushrooms and garlic.

Add in your broth and then beef.

While waiting for the liquid to boil, start your blond roux. Melt your butter in a sauce pan then add in the flour. Stir vigorously with a whisk and then add in the additional beef broth.

Once the blond roux is done, add that slowly into your pan with ingredients and beef broth.

Let the mixture simmer for 5 minutes before transferring it into your casserole dishes.

Lightly coat the sliced potatoes with olive oil and then place on top of the beef mixture, sprinkle some salt and pepper, and optional cheese before baking for 30-40 minutes or until the potatoes are cooked through. Serve with parsley sprinkled on top. Notes If you don't want to make a blond roux, you can thicken the broth with cornstarch. Tried this recipe? Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥ Nutrition Serving: 8 servings | Calories: 325 kcal | Carbohydrates: 25 g | Protein: 22 g | Fat: 16 g | Saturated Fat: 8 g | Cholesterol: 74 mg | Sodium: 383 mg | Potassium: 1083 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 7831 IU | Vitamin C: 10 mg | Calcium: 52 mg | Iron: 3 mg Authour: Carmy

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