Few things are as comforting as a British Beef Pie with a flaky, golden crust and a rich, savory filling. Whether you’re looking for Meat Pie Ideas, a classic English Beef Pie, or an Irish Pot Pie, this recipe delivers deep, slow-braised beef flavor wrapped in a buttery homemade crust.
Perfect for cozy dinners, these Single Serve Pot Pies bring warmth to any table. If you love Beef Bourguignon Pot Pie or Short Rib Pot Pie, this version is a must-try!
Let’s dive into this traditional Scottish Beef Pie recipe and discover how to make it from scratch.
Table of Contents
Why You’ll Love This Beef Pot Pie Recipe
- Rich & Hearty Filling – Slow-cooked beef in a luscious sauce for the perfect bite.
- Flaky Pie Crust – Buttery, crisp crust that complements the savory filling.
- Versatile & Customizable – Make it as a Single Serve Pot Pie or a large family-style dish.
- Great for Meal Prep – These pies store well and can be made ahead of time.
- Authentic British & Irish Comfort Food – A nod to traditional English Beef Pie recipes.
Ingredients for the Best Beef Pot Pie
To make the most flavorful Beef Pot Pies With Pie Crust, gather the following ingredients:
For the Beef Filling:
- 2 lbs (900g) beef chuck or short ribs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour (to thicken the sauce)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
For the Pie Crust:
- 2 ½ cups (315g) all-purpose flour
- 1 cup (225g) unsalted butter, cold and cubed
- ½ tsp salt
- ½ cup (120ml) cold water
For Assembly:
- 1 egg, beaten (for egg wash)
Essential Kitchen Equipment
Before you start, make sure you have:
✅ Dutch oven (for braising the beef)
✅ Rolling pin (for rolling out the crust)
✅ Pie dishes (for single-serve pies or one large pie)
✅ Pastry brush (for the egg wash)
✅ Sharp knife (for cutting the dough and beef)
How to Make Beef Pot Pies With Pie Crust
Follow these step-by-step instructions for a perfect English Beef Pie every time!
Step 1: Prepare the Beef Filling
Sear the Beef: In a Dutch oven, heat olive oil over medium-high heat. Add the beef and brown it on all sides (about 5 minutes). Remove and set aside.
Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
Build the Flavor: Stir in tomato paste and cook for 1-2 minutes. Sprinkle flour over the mixture, stirring well.
Simmer the Sauce: Pour in the beef broth, add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
Slow-Cook to Perfection: Add the browned beef back in, cover, and let it simmer for 1.5 to 2 hours until the meat is tender. Stir occasionally.
Thicken if Needed: If the filling is too thin, simmer uncovered for an additional 10 minutes until thickened. Remove bay leaf.
Step 2: Make the Pie Crust
Mix the Dough: In a large bowl, combine flour and salt. Add cold butter and use your fingers to mix until the dough resembles coarse crumbs.
Add Cold Water: Gradually add cold water, stirring until the dough comes together.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll Out the Dough: On a floured surface, roll the dough to fit your pie dishes.
Step 3: Assemble the Pot Pies
Preheat Oven to 375°F (190°C).
Fill the Pies: Divide the beef filling among the pie dishes.
Cover with Crust: Place the rolled-out pie crust over each dish, trimming the edges.
Seal & Vent: Crimp the edges and cut small slits in the top to allow steam to escape.
Brush with Egg Wash: Lightly brush with a beaten egg for a golden crust.
Step 4: Bake & Serve
Bake for 30-35 minutes or until the crust is golden brown.
Let Cool for 5 Minutes, then serve warm!
Pro Tips for the Perfect Beef Pot Pie
✅ Use Short Ribs for Maximum Flavor – They add richness to the filling.
✅ Let the Filling Cool Before Assembling – Prevents a soggy crust.
✅ Brush with Egg Wash – Gives the pie a beautiful golden color.
✅ Make-Ahead Option – Assemble the pies and freeze for later!
Common Mistakes to Avoid
❌ Skipping the Slow Cooking Process – The beef needs time to become tender.
❌ Rolling the Crust Too Thin – A thin crust may break when baking.
❌ Forgetting to Vent the Pie – Always cut slits in the crust to prevent bursting.
Serving & Presentation Ideas
🎨 Classic British Style: Serve with mashed potatoes and steamed peas.
🥗 Lighter Option: Pair with a crisp green salad.
🍲 Pub-Style Feast: Serve with a side of roasted root vegetables.
Storage & Reheating Tips
🧊 Refrigeration: Store leftover pies in an airtight container for up to 3 days.
🔥 Reheating: Bake at 350°F (175°C) for 15-20 minutes or until warm.
❄️ Freezing: Freeze assembled, unbaked pies for up to 3 months.
FAQs About Beef Pot Pies
❓ Can I use store-bought pie crust?
Yes! While homemade crust is best, store-bought works for a quicker option.
❓ Can I turn this into an Irish Pot Pie?
Absolutely! Add diced potatoes and a splash of cream to the filling for a traditional Irish Pot Pie twist.
❓ Can I make these pies in advance?
Yes! Assemble them ahead, refrigerate, and bake fresh when needed.
Final Thoughts
This Beef Pot Pies With Pie Crust recipe is a timeless comfort food that never fails to impress. Whether you’re making a Single Serve Pot Pie, a Scottish Beef Pie, or an English Beef Pie, the rich flavors and flaky crust make it an unforgettable dish.
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PrintUltimate Beef Pot Pies : Hearty British Classic
Few things are as comforting as a British Beef Pie with a flaky, golden crust and a rich, savory filling. Whether you’re looking for Meat Pie Ideas
- Prep Time: 30
- Cook Time: 2H
- Total Time: 2H30
- Category: Dinner
- Cuisine: American
Ingredients
For the Beef Filling:
- 2 lbs (900g) beef chuck or short ribs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour (to thicken the sauce)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
For the Pie Crust:
- 2 ½ cups (315g) all-purpose flour
- 1 cup (225g) unsalted butter, cold and cubed
- ½ tsp salt
- ½ cup (120ml) cold water
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
Sear the Beef: In a Dutch oven, heat olive oil over medium-high heat. Add the beef and brown it on all sides (about 5 minutes). Remove and set aside.
Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
Build the Flavor: Stir in tomato paste and cook for 1-2 minutes. Sprinkle flour over the mixture, stirring well.
Simmer the Sauce: Pour in the beef broth, add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
Slow-Cook to Perfection: Add the browned beef back in, cover, and let it simmer for 1.5 to 2 hours until the meat is tender. Stir occasionally.
Thicken if Needed: If the filling is too thin, simmer uncovered for an additional 10 minutes until thickened. Remove bay leaf.
Mix the Dough: In a large bowl, combine flour and salt. Add cold butter and use your fingers to mix until the dough resembles coarse crumbs.
Add Cold Water: Gradually add cold water, stirring until the dough comes together.
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll Out the Dough: On a floured surface, roll the dough to fit your pie dishes.
Preheat Oven to 375°F (190°C).
Fill the Pies: Divide the beef filling among the pie dishes.
Cover with Crust: Place the rolled-out pie crust over each dish, trimming the edges.
Seal & Vent: Crimp the edges and cut small slits in the top to allow steam to escape.
Brush with Egg Wash: Lightly brush with a beaten egg for a golden crust.
Bake for 30-35 minutes or until the crust is golden brown.
Let Cool for 5 Minutes, then serve warm!
Notes
✅ Use Short Ribs for Maximum Flavor – They add richness to the filling.
✅ Let the Filling Cool Before Assembling – Prevents a soggy crust.
✅ Brush with Egg Wash – Gives the pie a beautiful golden color.
Nutrition
- Serving Size: 6
- Calories: 320
- Fat: 12g
- Carbohydrates: 35g
- Protein: 30g
Keywords: Beef Pot Pies With Pie Crust