If you’re looking for one of the endless uses of ground beef that will satisfy the whole family and is easy enough to prepare on a busy weeknight then you’ve come to the right place. This Ground Beef Pot Pie may be the easiest pot pie you’ll ever make. This is comfort food, folks. Savory, hearty, soul warming goodness.
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
By using the Dutch oven (affiliate link) and topping with puff pastry you get a flaky, layered topping over a delectable filling without messing with pie crusts. You’re welcome to do so if you’d like but we found this method to be absolutely perfect.
There may be a long ingredient list but this is MINIMAL prep. Who doesn’t love that? Follow along. You’ll be glad you did!
Preparation: Ground Beef Pot Pie
Gather the ingredients out front and make life easy. We didn’t take our usual ingredient shot because this was a little bit of a riff that turned out so well we had to blog it.
Outside of the Guinness and the puff pastry many of these items are household staples.
In a Dutch oven (affiliate link) heat some oil and saute the onions for 4 – 5 minutes, stirring occasionally, and until beginning to soften. Add the garlic and bay leaves and continue for another 1 – 2 minutes, until the pan becomes fragrant.
Add ground beef using the edge of a wooden spoon or other device to continually break up the meat. Continue until meat is browned, about 5 – 7 more minutes.
Stir in flour and mix well. Then, add in the tomato paste, Worcestershire, beef broth, and beer, again mixing well.
Next, add the mixed vegetables and hash browns. Remove the bay leaves and simmer on very low or remove from heat entirely while making the puff pastry topping (next step).
Using thawed puff pastry (see package directions) cover the entire filling in the Dutch oven. Depending on the shape of your vessel you may need to cut and arrange (pretend it’s art). Brush with egg wash, cut a few slits with a sharp knife through the top and bake at 375°F for about 30 minutes (see notes on recipe card).
When golden brown on top remove from oven and let cool. Serve as is or over rice (or however!). Virtual high five… you did it. We hope you love it as much as we do!
Equipment: Ground Beef Pot Pie
We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
If you liked that, try this…
- Instant Pot Irish Osso Buco
- South African Lamb Bobotie (can be made with ground beef, too!)
- Indian Lamb Stuffed Peppers (can sub ground beef)
- Indian Lamb Stuffed Portabello Mushrooms (can sub beef)
- Fettucini Bolognese
- Curry Sausage Masala
- Classic Elk Chili
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Super Easy Ground Beef Pot Pie
Equipment
- Dutch Oven
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- 3 cloves Garlic, diced
- 2 Bay Leaves
- 1 lb. Ground Beef
- Salt and Pepper, to taste We didn't add salt because we made our broth from Better than Bouillon but feel free to season the meat if you choose.
- ¼ cup All-purpose flour We mixed with the flour ahead of time (or thyme HA!)
- 2 tsp. Dried Thyme
- 1½ tbsp. Tomato Paste
- 1 tbsp. Worcestershire Sauce
- 1 tall can Guinness Stout 14.9 oz.
- ¾ cup Beef Broth or Stock We made ours with Better than Bouillon
- 1 tbsp. Apple Cider Vinegar
- 1 cup Frozen Hash Browns Frozen diced potatoes in some brands or stores
- 1 pkg. Frozen Mixed Vegetables 12 oz. pkg.
- 1 pkg. Puff Pastry We used about 80% of the puff pastry. Will need to trim to fit around circular Dutch Oven (if yours is circular). Pkg. was 17 oz.
- 1 Egg, beaten
- 1 tbsp. Water Beaten with egg
Instructions
- In a Dutch oven heat some oil and saute the onions for 4 – 5 minues, stirring occasionally, and until beginning to soften. Add the garlic and bay leaves and continue for another 1 – 2 minutes, until the pan becomes fragrant.
- Add ground beef using the edge of a wooden spoon or other device to continually break up the meat. Continue until meat is browned, about 5 – 7 more minutes.
- Stir in flour and mix well. Then, add in the tomato paste, Worcestershire, beef broth, and beer, again mixing well.
- Next, add the mixed vegetables and hash browns. Remove the bay leaves and simmer on very low or remove from heat entirely while making the puff pastry topping (next step).
- Using thawed puff pastry (see package directions) cover the entire filling in the Dutch oven. Depending on the shape of your vessel you may need to cut and arrange (pretend it's art). Brush with egg wash, cut a few slits with a sharp knife through the top and bake at 375°F for about 30 minutes (see notes).
- When golden brown on top remove from oven and let cool. Serve as is or over rice (or however!).
5 Comments
Leave your reply.