Consider this lazy Beef Pot Pie a quick version of your favorite comfort food. Skip the pie crust and eat with cornbread or toasted crusty bread on the side to soak up all the amazing flavors!

Table of Contents
I think we all agree that beef pot pies, beef stew, pot roasts, chili, and braised short ribs, are the most comforting soul-warming foods, perfect for those cold winter nights. However, I will be the first to say that these delicious meaty recipes can take some time to cook.
However, investing in an Instant Pot can reduce the cooking times for many of these favorite dishes. But, what if you had an option to prepare a meat pot pie that came together in just about an hour without pulling out your instant pot? Doesn’t that sound ideal?
This beef pie recipe is my go-to quick version, crust-free, served with cornbread or your favorite bread on the side. Plus, by cutting the meat and veggies really small we reduce the cooking time down to an hour.
For this recipe I used an oven-safe braiser, this is the one I used, however, any cast iron, heavy pot that is oven-safe and includes a lid will work.
Getting Started
- Beef chuck roast: Use a beef chuck roast that’s been trimmed and cubed.
- Aromatics: A small onion, diced and fresh garlic, minced add flavor to the pot pie.
- Red wine: Red wine adds a deep savory flavor. For an alcohol-free pie, use cranberry or pomegranate juice.
- Tomato paste: Tomato paste adds flavor and helps thicken up the gravy.
- All-purpose flour: All-purpose flour also thickens the gravy. For a gluten-free pie, use gluten-free flour.
- Seasonings: I added a few sprigs of fresh thyme, tied in a bundle, and bay leaves.
- Veggies: This pie has yellow potatoes, cubed small, carrots, diced small, and frozen peas but you can swap for your favorite vegetables.
- Water: You can use water or beef broth to simmer the ingredients.
How To Make Homemade Beef Pot Pie
- Trim and cut the roast into consistent cubes so it cooks quickly and season with salt and pepper.
- Brown the meat in a large oven safe skillet or braiser and then transfer to a plate or bowl.
- Sauté onion and garlic until fragrant, then add the wine to deglaze the pan. Allow the wine to reduce and then stir in the tomato paste and flour. Stir until mixture dries out.
- Return the beef to the skillet, stir to coat with the seasonings, and then add the water or broth and stir well. Top with the thyme bundle and bay leaves.
- Toss in the carrots and potatoes and stir to combine.
- Cover the skillet and cook for in the oven for 1 hour.
- During the last few minutes, add in peas and cook for the remaining time.
- Serve with cornbread or crusty bread.
FAQs
Yes, if you can’t find a chuck roast you can use a brisket, flank steak, or shoulder roast. Any meat you can cube will work.
Yes, if you cover the pot and cook on medium-high until the meat is cooked through and the vegetables are tender it should work well.
Storage and make ahead
Storage: This beef pot pie will keep well in an airtight container for 3-4 days in the fridge. Reheat in the microwave or the oven.
Freezer: Uneaten beef pot pie will keep in the freezer for up to 3 months. Thaw in the fridge overnight.
Make ahead: This lazy day beef pot pie is perfect to make ahead of time and store in the fridge.
Looking for more one dish meals?
- Ground Turkey Shepherd’s Pie
- Instant Pot Calamari Stew
- Easy 20 Minutes Salmon Stew
- Brazilian Beef Stew
Meat Pot Pie Recipe
Ingredients
- 2 lb beef chuck roast, trimmed and cubed
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3/4 cup red wine
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- few sprigs of fresh thyme, tied in a bundle
- 2 bay leaves
- 2 cups yellow potatoes, cubed small
- 2 cups carrots, diced small
- 1 cup frozen peas
- 4 cups water or beef broth
Instructions
- Trim all fat from beef chuck roast and cut into small cubes so it's quicker to cook. Season generously with salt and pepper. Set aside
- Heat oil in a large oven safe skillet or braiser with oven safe lid. Add beef and cook until meat starts browning. Transfer to a plate or bowl
- Add onion and garlic and sauté until fragrant, scraping the bottom of the skillet. Add wine and deglaze the pan. Let most of the wine reduce then add tomato paste and flour. Stir quickly and mixture will dry out.
- Add beef back into the skillet and stir to coat seasonings. Right away add the water or broth and stir well. Top with a small fresh thyme bundle and bay leaves.
- Toss the carrots and potatoes in, give it a good stir.
- Cover the skillet and cook in oven at 350F degrees for 1 hour. The last 5 to 10 minutes open the oven and remove lid. Add in peas and cook for remaining 5-10 minutes.
- Serve with cornbread or crusty bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My entire family loved this recipe and I loved how easy it was to prepare. Perfect meal for a frigid fall night!
That’s so great to hear Amanda! Thanks for sharing your feedback and hope to see you back for more!
This sounds so good!! Is there an IP version? I don’t have an oven.
Hi Shawna, you can follow all the instruction in the instant pot and cook on high heat for 40 minutes since the meat is bite size it will cook up quickly. Let me know how you like it!