Nothing says comfort food like a hearty Ground Beef Pot Pie. From the flaky pastry to the rich and creamy gravy, this dinner is sure to impress.

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A Twist on the Classic

Freshly baked ground beef pot pie in an oval casserole dish. A spoon has scooped a portion out and placed it on a plate beside the casserole dish.

We’ve all had chicken pot pie, but have you ever tried making it with beef instead?? Let me tell you, it’s a life changer.

I love this recipe because:

It calls for simple ingredients. All you need for this recipe is ground beef, some veggies and spices, and a pie crust. Oh, and it uses frozen carrots and peas! We love to use up those frozen veggies that have been sitting in the freezer for awhile.
It only takes 15 minutes of prep. Once you’ve assembled your ingredients in the baking dish, you can slide that puppy in the oven and bake for 30 minutes. It’s a great opportunity to do the dishes and clean up the kitchen while you wait for deliciousness.

Scoop of ground beef pot pie on a plate.

Key Ingredients for Hamburger Pot Pie

Ground beef. This one really needs no introduction. I think you’ll be amazed at how well beef works in this pot pie!
Beef broth. Adding beef broth to the mixture enhances the flavor of the beef and brings just the right amount of juiciness.
Flour. We need a little bit of flour to help thicken the filling into a creamy gravy.
Par-cooked potato. Potatoes take a long time to cook in the oven (much longer than frozen veggies, so we par-cook them in the microwave to save time and help this dinner come together faster. More on that below!
Frozen peas and carrots. No need to chop veggies here. A frozen bag works just fine!
Pie crust. You can use a store-bought crust for this recipe, but I prefer to use my Buttermilk Pie Crust. It's made in a food processor, is super easy to work with, and is sooo flaky and buttery! It makes enough for two crusts, so freeze one for later, or use it to make Pie Crust Cookies.

Ingredients to make ground beef pot pie displayed in small bowls on a white background.

How to Make My Ground Beef Pot Pie

Preheat. Set the oven rack to the center position and preheat to 400 degrees F.
Par-cook the potatoes. Cube the potato and place in a shallow microwave safe dish. Microwave for 3-4 minutes or until just tender. Set aside.
Cook beef. Add the olive oil to a large Dutch oven and heat over medium high heat until it shimmers. Add the ground beef and onion. Cook 5-8 minutes until no longer pink, breaking apart and stirring as the meat cooks. Drain all but 1 Tablespoon of the grease.
Add garlic. Return the pot to the heat and stir in garlic, cooking for 1-2 minutes, until fragrant. Season with salt and pepper.
Sprinkle the flour over the cooked beef and stir to combine. Cook for 2 minutes, stirring constantly. Add the wine (or broth) and deglaze the pan. Add the beef broth, then bring the contents to a simmer for 2-3 minutes, stirring occasionally, until thickened.
Add the potato, carrots and peas, and thyme. Taste and adjust the seasonings, if desired.

Pot full of ground beef, garlic, and onion.

Flour sprinkled over cooked ground beef in a pot.

Pour the contents of the pot evenly into a deep 8- or 9-inch baking dish. Roll out the pie crust to 1-inch larger than your baking dish. Place the crust on top of the pot pie mixture and mold the edges into the size of the dish. Cut a few vents in the top of the crust.
Bake for 30 to 35 minutes or until golden brown and bubbling. Allow to cool for 10 minutes before serving.

Pie crust being draped over a casserole dish with ground beef filling.

Ground Befef Pot Pie in an oval casserole dish with parsley and a taupe napkin on the side.

Tips & FAQs

How do you par-cook a potato in the microwave?

Par-cooking the potatoes saves a lot of baking time and is really easy to do! Cut the potatoes into bite sized cubes and place in a shallow microwave safe dish. Microwave for 3-4 minutes, stirring once, until the potatoes are just barely fork tender (remember it will cook a little more in the pie itself!) but not falling apart.

Can you make pot pie ahead of time?

Yes! Make the filling and allow it to cool completely, then add it to the baking dish and top with the pie crust. Double wrap in saran wrap. Freeze for up to 3 months.

Pot pie can be baked from frozen. Simply take it out of the freezer, unwrap, then cover it with foil. Bake covered for about 25 minutes, then uncover and bake another 25-35 minutes or until golden brown and bubbly.

Metal spoon taking a scoop of pot pie from a casserole dish.

Variations

Switch the veggies. Feel free to add mushrooms, onions, or celery. You can saute them before or after the beef.
As you can see, I prefer to make this in a casserole style dish, but you can also make it in a deep dish round pie dish, or even a 13 x 9 inch pan.
If you prefer, you can add a second layer of crust at the bottom of the pan. Add it before the filling, and allow your filling to cool slightly before pouring it into the crust.

Pot Pie with ground beef filling and flaky pie crust shown on a white plate.

More Comforting Ground Beef Recipes

If you liked this flavor combination, you'll also want to try our Cheesy Ground Beef and Potatoes, Hamburger Hashbrown Casserole, and Hamburger Potato Casserole. They all combine ground beef and potatoes in a hearty, comforting, one pot dish.

If the creamy gravy is more your thing, try this Chopped Steak and Gravy or these Swedish Meatballs.

📖 Recipe

Ground Beef Pot Pie Recipe

Ditch the typical chicken and replace it with some juicy ground beef! Cozy up with some comforting Ground Beef Pot Pie.

3 from 4 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 326kcal

Ingredients

2 tablespoons extra-virgin olive oil
1 large potato (cubed)
1 pound ground beef
1 large onion (diced)
4 cloves garlic (minced)
¾ teaspoon salt
½ teaspoon pepper
3 tablespoons all-purpose flour
¼ cup red wine (or broth)
2 cups beef broth
1-½ cups frozen carrots & peas
¾ teaspoon dried thyme
1 unbaked pie crust

Instructions

Set the oven rack to the center position and preheat to 400 degrees F.
Place the cubed potatoes in a wide, shallow, microwave safe dish. Microwave for 3-4 minutes, stirring once, until just barely fork tender. Set aside.
In a large Dutch oven or other heavy bottomed pot, heat the olive oil over medium high heat until it shimmers. Add the ground beef and onion. Cook 5-8 minutes, or until no longer pink, breaking apart and stirring as the meat cooks. Drain all but 1 Tablespoon of the grease.
Return the pot to the heat and stir in garlic, cooking for 1-2 minutes, until fragrant. Season with salt and pepper.
Sprinkle the flour over the cooked beef and stir to combine. Cook for 2 minutes, stirring constantly. Add the wine (or broth) and deglaze the pan. Add the beef broth, then bring the contents to a simmer for 2-3 minutes, stirring occasionally, until thickened. Stir in the potato, carrots and peas, and thyme. Taste and adjust the seasonings, if desired.
Pour the contents of the pot evenly into a deep 8- or 9-inch pie or casserole dish. Roll out the pie crust to 1-inch larger than your baking dish. Place the crust on top of the pot pie mixture and mold the edges into the size of the dish. Cut a few vents in the top of the crust.
Bake for 30 to 35 minutes or until golden brown and bubbling. Allow to cool for 10 minutes before serving.