This is the best and easiest beef pot pie on the internet. It’s got a no-fail pie crust, the most delicious filling, and will make you look and feel like a total dinnertime hero. I have a feeling you’ll bookmark this recipe, making it over and over again.
0 Preheat the oven to 350°F.
1 Heat 1 tablespoon of olive oil in a dutch oven or deep skillet over medium-high heat.
2 Season the sirloin with 1 teaspoon of salt and a ¼ teaspoon of pepper, then add the sirloin to the dutch oven and brown. Once browned, remove the sirloin, set it aside, and reduce the heat to medium.
3 Add an additional tablespoon of olive oil, then add the garlic and onions and cook for 3-4 minutes, until translucent and fragrant.
4 Add the celery, carrots, and potatoes, and saute for 10 minutes, stirring frequently.
5 Add the flour to the pot and toss it with the vegetables.
6 Add the beef stock, balsamic vinegar, Worcestershire sauce, tomato paste, and dijon mustard. and stir well.
7 Add the sirloin, chopped herbs, salt, and pepper, and stir to combine. Bring the mixture to a boil, then reduce for simmer and cook for 10 minutes.
8 Pour the pot pie mixture into a deep pie dish or 2-quart casserole dish, then lay the crust over the top, and brush the crust with the whisked egg (optional).
9 Bake the pot pie for 40 minutes, or until the crust is golden brown.
10 Let cool, serve, and enjoy!
