Beef Pot Pie
on Apr 24, 2025
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There’s nothing more comforting than a homemade Beef Pot Pie, and this recipe takes it up a notch with a hearty, lean beef roast and a flavorful, golden crust. Tender chunks of beef are slow-simmered with a medley of vegetables in a rich, savory gravy, then topped with a wholesome biscuit-style crust made from buttermilk pancake mix. The result is a deliciously satisfying dish that’s perfect for a cozy family dinner or a meal-prep favorite. With balanced flavors and nourishing ingredients, this beef pot pie is a comforting classic with a nutritious twist.
NUTRITIONAL INFORMATION / MACROS
Makes: 6 servings
Serving size: 330g (1/6th of the pie)
Calories: 368
Macros: 43p / 26c / 10.8f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Beef Pot Pie to add it to your food diary.
INGREDIENTS
- Beef roast (chuck, tip, or any lean beef roast around 5-8g fat per 4 ounce serving)
- Olive oil
- Yellow onion
- Carrots
- Celery
- Frozen peas
- Tomato paste
- All purpose flour
- Beef broth
- Kodiak Cakes or Clean Simple Eats Buttermilk pancake mix
- Egg
- Water
- Salt
- Pepper
- Garlic powder
- Onion powder
- Rosemary (fresh or dried)
- Thyme (fresh or dried)
SUBSTITUTIONS
Protein Substitutes
- Chicken or Turkey – Use shredded or diced chicken/turkey breast or thighs instead of beef for a lighter version.
Fat & Oil Alternatives
- Avocado oil or Coconut oil – Works well in place of olive oil.
- Butter or Ghee – Adds a richer flavor if dairy is an option.
- Broth or Water – If reducing fat, sauté vegetables in a small amount of broth instead of oil.
Vegetable Variations
- Sweet Potatoes or Butternut Squash – Adds natural sweetness and extra fiber.
- Green Beans or Zucchini – Can replace peas or celery for variety.
- Parsnips or Turnips – Substitute for carrots to add a slightly different flavor.
Flour Alternatives
- Whole Wheat Flour – Adds extra fiber but may slightly change the texture.
- Gluten-Free Flour (Almond, Oat, or Rice Flour) – Works for a gluten-free version.
Broth Substitutes
- Vegetable Broth or Mushroom Broth – If making a vegetarian version.
- Chicken Broth – If using chicken instead of beef.
- Bone Broth – Adds extra protein and nutrients.
Crust Substitutes (Instead of Pancake Mix)
- Whole Wheat Biscuit Dough – A healthier alternative with more fiber.
- Gluten-Free Baking Mix – For a gluten-free option.
- Mashed Potatoes or Cauliflower Mash – For a crust-free, lower-carb version.
Storing and Reheating Beef Pot Pie
Storing
- Refrigeration (Short-term Storage)
- Let the beef pot pie cool completely before storing.
- Cover tightly with foil, plastic wrap, or transfer to an airtight container.
- Store in the fridge for up to 4 days.
- Freezing (Long-term Storage)
- For unbaked pot pie: Assemble the filling and crust but do not bake. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
- For baked pot pie: Let it cool, then cut into portions or freeze whole. Wrap well or put into an airtight container and store for up to 3 months.
Reheating
- From the Refrigerator:
- Oven (Best for Crisp Crust): Preheat to 350°F (175°C). Cover loosely with foil and bake for 20-25 minutes until heated through. Remove foil for the last 5-10 minutes for a crispy top.
- Microwave (Faster Option): Reheat slices on a microwave-safe plate at 50-70% power for 2-3 minutes, checking halfway.
- From Frozen:
- Whole Pie (Oven): Bake at 375°F (190°C) for 60-75 minutes if unbaked or 30-40 minutes if pre-baked. Cover with foil for the first half to prevent excessive browning.
- Individual Slices (Microwave/Oven Combo): Microwave on medium power for 4-5 minutes, then crisp in a 375°F oven for 10-15 minutes.
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Cast Iron Skillet – I used my 12″ cast iron skillet for this recipe, they have all sizes and are such a great cooking staple to have in your kitchen!
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Beef Pot Pie
Equipment
Ingredients
- 2 pound beef roast, chuck, tip, or any lean beef roast around 5-8g fat per 4 ounce serving
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced (100g)
- 1 cup carrots, diced (200g)
- 1 cup celery, diced (120g)
- 1 cup frozen peas, 170g
- 4 tablespoons tomato paste
- 4 tablespoons all purpose flour
- 3 cups beef broth
- 2 cups Kodiak Cakes or Clean Simple Eats Buttermilk pancake mix
- 1 egg
- 1 cup water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon rosemary, fresh or dried
- 1/4 teaspoon thyme, fresh or dried
Instructions
- Dice up your roast into bite size pieces. Trim off excess fat. Season well with salt, pepper, garlic powder, and onion powder.
- Heat up the olive oil in a oven safe skillet (I used my 12″ cast iron pan) and brown the beef. Do not cook the beef completely, it will finish cooking in the oven. Once browned, remove from pan and set aside.
- Preheat the oven to 350 degrees.
- In the same pan you cooked the beef(there will be leftover liquid, leave it in the pan) over medium high heat, heat up the onions, celery, and carrots. Season with salt and pepper. Cook until the veggies are tender and most the liquid has evaporated. Stir in the tomato paste well.
- Add the flour (it will be clumpy) and slowly stir in the beef broth. Stir continually until the sauce thickens up. Turn off the heat and stir in the peas and the beef.
- In a mixing bowl combine the pancake mix, water, egg, rosemary, and thyme. Pour over the top of the beef mixture. Bake in the oven 30 minutes, or until the top is golden brown.
Notes
- Find in MyFitnessPal and the MacrosFirst apps by searching Stay Fit Mom Beef Pot Pie.
