Beef Pot Pie

A satisfying beef pot pie doesn't require hours of work. This version harnesses the richness of Pre's 85% lean ground beef in a deeply flavorful sauce built with red wine and Worcestershire, layered with tender potatoes, carrots, and peas, and crowned with a golden pie crust. Ready in under an hour.

Total Time: 40 minutes

Servings: 6

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Beef Pot Pie Ingredients

• 1 16-ounce package Pre 85% Lean Ground Beef

• 1 teaspoon neutral cooking oil

• ½ teaspoon kosher salt

• 1/8 teaspoon black pepper

• 1/2 large yellow onion, diced

• 3 cloves of garlic, minced

• 1 teaspoon dried thyme

• 1/3 cup all-purpose flour

• 2 cups low sodium beef broth

• 1/2 cup dry red wine

• 1½ tablespoons Worcestershire sauce

• 1 cup Yukon gold potatoes, unpeeled, diced

• 1½ cups frozen carrots

• 1 cup frozen peas

• 2 9-inch pie crusts

• 1 egg, beaten

Instructions:

1. Preheat oven to 400º F.

2.  Heat a large skillet over medium-high heat, then add cooking oil.

3.  Brown ground beef, breaking it apart as you cook.

4.  Add salt, pepper, onion, garlic, and thyme, continuing to cook until onions are soft and meat is cooked through, about 4 to 5 minutes. (Why: vegetables soften and aromatics deepen in flavor when cooked with the meat.)

5.  Sprinkle flour over beef and stir to combine.

6.  Cook 1 to 2 minutes, stirring. (Why: cooking the flour removes the raw taste and helps it thicken the sauce evenly.)

7.  Add beef broth, wine, and Worcestershire sauce, stirring to combine.

8.  Add potatoes and carrots and bring to a simmer, stirring occasionally until mixture thickens and vegetables begin to soften, about 4 minutes.

9.  Stir in peas and remove from heat.

10.  Line a 9-inch pie pan with one pie crust, then spoon beef mixture into crust.

11.  Place second crust over top and trim as needed before pinching or crimping edges to seal.

12.  Brush beaten egg over top, then use a sharp knife to cut a few slits in crust for venting. (Why: egg wash creates a golden brown finish and vents allow steam to escape, preventing a soggy crust.)

13.  Place pie on a parchment-lined baking sheet and bake until beef pot pie is golden brown, 25 to 30 minutes.

14.  Let cool 10 minutes before slicing and serving.