Best 9 Beef Cheese Pot Pie Recipes

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Indulge in the hearty comfort of a classic American dish - beef and cheese pot pie. This timeless recipe combines tender beef, melted cheese, and an array of vegetables, all enveloped in a flaky, golden crust. As you embark on this culinary journey, discover the secrets to crafting the perfect pot pie, from selecting the right ingredients to mastering the art of pie crust making. Along the way, explore creative variations that add a personal touch to this beloved dish, such as using different types of cheese, vegetables, or even a creamy sauce. Whether you're a seasoned cook or just starting your kitchen adventures, this comprehensive guide will equip you with the skills and knowledge to create a beef and cheese pot pie that will warm hearts and satisfy taste buds.

Here are our top 9 tried and tested recipes!

BEEF POT PIES



Beef Pot Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 pounds beef stew meat (sirloin cut into cubes)
1 1/2 cups diced carrots (1/2-inch dice)
1 1/2 cups diced celery (1/2-inch dice)
2 shallots, minced
1 teaspoon Dijon mustard
3 cloves garlic, minced
3 tablespoons all-purpose flour, plus more for flouring
1 pound cremini or white button mushrooms
1/2 cup red wine
1/2 can beef broth
Kosher salt and freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
4 slices crisp-cooked bacon, chopped
1 tablespoon chopped fresh parsley
1 large egg

Steps:

  • Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
  • Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
  • After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
  • Preheat the oven to 425 degrees F.
  • On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
  • Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
  • Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

BEEF AND CHEESE PIE



Beef and Cheese Pie image

This is a meal my husband really enjoys, although it's a bit big for just the two of us. The good news is that it reheats nicely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 11

1 cup plus 2 tablespoons biscuit/baking mix, divided
1/4 cup milk
1 pound ground beef
1 medium onion, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
2 large eggs, lightly beaten
2 cups shredded cheddar cheese
Chili sauce, optional

Steps:

  • In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

Nutrition Facts :

BEEF POT PIE III



Beef Pot Pie III image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

Steps:

  • In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
  • In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
  • Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
  • Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g

BEEF POTPIES WITH CHEDDAR-STOUT CRUST



Beef Potpies With Cheddar-Stout Crust image

Provided by Food Network Kitchen

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Steps:

  • Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
  • Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

BEEF CHEESE POT PIE



Beef Cheese Pot Pie image

Delicious pot pie when you want that comforting taste, but not all the hassle! My family thoroughly LOVES this recipe. I hope you do too!

Provided by ChipotleChick

Categories     Savory Pies

Time 40m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs top sirloin steaks, cut into 1 inch cubes
8 -10 baby carrots, cut in half
1 large yukon gold potatoes or 1 large baking potato, cut into 1 inch cubes
1 medium onion, finely chopped
1 9 inch refrigerated pie crust
1 can broccoli cheese soup
3/4 cup milk

Steps:

  • Preheat oven to 400 F.
  • Saute beef and onion in oil until beef is cooked, about 3-6 minutes.
  • Boil about 7 cups water in a medium pot, add potatoes and carrots and boil 5 minutes (for firmer veggies, boil 3-4 minutes).
  • Drain.
  • Whisk soup and milk together, and pour over veggies.
  • Bring to a simmer for 2-3 minutes.
  • Add meat and onion.
  • Stir well.
  • Pour mixture into a 9" deep dish pie pan.
  • Cut pie crust to fit top, and press edges into the rim of the pan.
  • Cut 6 two inch diagonal slits cmoing out from the center of the crust.
  • Bake for 20-25 minutes, until crust is nicely browned.
  • Let stand 5-10 minutes before serving.

BEEF POT PIE



Beef Pot Pie image

Provided by Food Network

Categories     main-dish

Time 4h15m

Number Of Ingredients 21

2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas
Chopped parsley, for garnish
2 carrots cut in irregular 3/4-inch chunks
3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round)
4 ounces lean bacon
2 medium carrots, minced
1 onion, minced
1 stalk celery, minced
6 tablespoons clarified butter
6 tablespoons flour
Pinch cayenne
3 cups red wine (chianti or burgundy are good choices)
6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes)
3 tablespoons tomato paste
2 garlic cloves, minced
Herbs tied in cheesecloth:3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme
4 cups sifted all-purpose flour
2 sticks cold butter
1/2 cup vegetable shortening
3/4 teaspoon salt
3/4 cup ice water

Steps:

  • Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
  • The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
  • The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
  • The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
  • Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
  • Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.

CHEESESTEAK POT PIE



Cheesesteak Pot Pie image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

4 ounces onions, small dice
3 ounces green bell peppers, medium dice
3 ounces red bell peppers, medium dice
6 tablespoons oil
2 pounds button mushrooms, quartered
2 pounds rib-eye steak, very thinly sliced
1 teaspoon salt
1 cup milk
1/4 cup heavy cream
6 ounces soft American cheese, such as Velveeta
3 ounces American cheese
6 baked puff pastry rounds, for serving

Steps:

  • For the cheesesteak filling: Saute the onions and peppers in the oil until translucent, and then remove from the pan. Add the mushrooms to the pan and cook until well browned. Return the peppers and onions to the pan along with the beef. Cook the beef, chopping up with a wooden spoon, until just cooked through. Season with salt, remove from the heat and spread out on a baking sheet to chill.
  • For the cheesesteak sauce: Combine the milk and cream and bring to a simmer. Whisk in the cheeses until thoroughly melted and well mixed. Set aside until ready to use.
  • For serving: For each serving, heat 8 ounces of the steak and vegetable mixture in a saute pan. Add 4 to 5 ounces of the sauce and bring to a simmer. Cook until heated through very well and the sauce has started to reduce. Once hot, pour into bowls and top with the rounds of baked puff pastry.

CHEESY BEEF CRESCENT ROLL PIE



Cheesy Beef Crescent Roll Pie image

Easy-peasy ground beef pie with crescent rolls!

Provided by Ashley DeStefano

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 pound ground beef
½ onion, chopped
1 (15 ounce) can spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
salt and ground black pepper to taste
1 cup shredded mozzarella cheese
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon salted butter, melted
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef and onion in a cast iron skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return to medium heat, add spaghetti sauce and diced tomatoes, and season with salt and pepper. Cook until thoroughly heated. Sprinkle with mozzarella cheese.
  • Unroll crescent dough and arrange triangles over cheese in the skillet. Brush with butter; sprinkle with Parmesan cheese.
  • Bake in the preheated oven until the crust is golden brown, about 20 minutes.

Nutrition Facts : Calories 448 calories, Carbohydrate 29.2 g, Cholesterol 66 mg, Fat 25 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 10.1 g, Sodium 942.8 mg, Sugar 11.4 g

VELVEETA® EASY CHEESY POT PIE



VELVEETA® Easy Cheesy Pot Pie image

Ground beef and vegetables in a cheesy sauce are baked in a casserole topped with refrigerated crescent roll dough in this easy, weeknight-quick pot pie.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, about 1 cup each

Number Of Ingredients 9

1 lb. lean ground beef
1/4 cup chopped onions
1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
1 cup chopped cooked white potatoes
6 oz. VELVEETA, cut into 1/2-inch cubes
2 Tbsp. butter or margarine
2 Tbsp. flour
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls

Steps:

  • Heat oven to 375°F.
  • Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
  • Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
  • Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
  • Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 11 g, TransFat 3 g, Cholesterol 75 mg, Sodium 790 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 6 g, Protein 24 g

Tips:

  • Use a good quality beef broth for the filling. The flavor of the broth will come through in the final dish.
  • Cook the beef until it is tender, but not overcooked. Overcooked beef will be tough and chewy.
  • Use a variety of vegetables in the filling. This will add flavor and texture to the dish.
  • Don't be afraid to experiment with different types of cheese. A good melting cheese, such as cheddar, Monterey Jack, or Gruyère, will work well.
  • Make sure the pot pie crust is golden brown before serving. This will ensure that the crust is cooked through.

Conclusion:

Beef and cheese pot pie is a hearty and comforting dish that is perfect for a cold winter day. It's relatively simple to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying beef and cheese pot pie that your family and friends will love.

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