Old-Fashioned Beef and Vegetable Pot Pie
A rich and hearty pot pie filled with lean ground beef and wholesome vegetables, perfect for family dinners and meal prep.
Ingredients
Filling Ingredients
- 1 lb Ground Beef
- 1 small Onion, chopped
- 2 cups Frozen Mixed Vegetables
- 2 cups Diced Potatoes
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 1.5 cups Beef Broth
- 0.5 cup Milk Can use dairy-free milk if needed
- to taste Salt
- to taste Black Pepper
Crust
- 1 prepared Prepared Pie Crust Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a skillet over medium heat, melt 3 tablespoons of butter until bubbly.
- Add the chopped onion, stirring regularly for about 3-4 minutes until it becomes translucent.
- Stir in the ground beef, breaking it apart as it cooks. Brown for about 5-7 minutes until fully cooked.
- Incorporate the mixed vegetables and diced potatoes, allowing everything to blend for an additional 5 minutes.
Cook/Assemble
- Sprinkle 3 tablespoons of flour over the beef-vegetable mixture, stirring to evenly coat.
- Gradually add 1 ½ cups of beef broth and ½ cup of milk, stirring continuously to avoid lumps.
- Cook for another 3-4 minutes until the mixture thickens, and then season with salt and pepper.
- Remove the filling from heat, and let it cool slightly while you roll out the pie crust.
- Pour the filling into a prepared pie dish and cover with the pie crust, sealing the edges.
Bake and Serve
- Cut slits into the top of the pie crust to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let it cool for about 10 minutes before serving.
- Slice into wedges and serve warm.
Notes
For extra flavor, sauté garlic with the onion. Ensure you let the filling thicken before placing it in the crust to avoid a soggy bottom.