Amish Beef Pot Pie

Amish Beef Pot Pie is a comforting, rustic dinner made with tender beef, potatoes, carrots, peas, and a rich homemade gravy, all tucked beneath a golden, buttery crust. It’s simple, filling, and perfect for a cozy family meal.

Ingredients

For the Filling

1½ pounds beef stew meat, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
3 cups beef broth
2 tablespoons all-purpose flour
3 medium potatoes, peeled and diced
2 carrots, peeled and sliced
1 cup frozen peas
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
1 tablespoon Worcestershire sauce

For the Crust

2½ cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
6–8 tablespoons ice-cold water

For Brushing

1 egg
1 tablespoon water

Instructions

1. Brown the Beef

Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches and brown on all sides.

Transfer the browned beef to a plate and set aside.

2. Cook the Onion and Garlic

Add the onion to the same pot and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.

Sprinkle the flour over the onions and stir well. Cook for about 1 minute.

3. Make the Filling

Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, salt, pepper, thyme, and parsley.

Return the browned beef to the pot. Add the potatoes and carrots.

Bring to a gentle simmer, cover, and cook for about 45–60 minutes, or until the beef is tender and the vegetables are cooked through.

Stir in the frozen peas during the last 5 minutes of cooking.

The filling should be thick and gravy-like. If it seems too thin, simmer uncovered for a few additional minutes.

4. Make the Crust

While the filling cooks, prepare the crust.

Whisk together the flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Add the ice water, one tablespoon at a time, mixing just until the dough comes together.

Divide the dough into two portions. Shape each into a disk, wrap, and refrigerate for at least 20–30 minutes.

5. Assemble the Pot Pie

Preheat the oven to 400°F (200°C).

Roll out one portion of dough and place it into a 9-inch deep-dish pie plate. Trim the edges as needed.

Spoon the warm beef filling into the crust.

Roll out the second portion of dough and place it over the filling. Press the edges together to seal, then crimp the edges with a fork or your fingers.

Cut several small slits in the top crust to allow steam to escape.

Whisk the egg with 1 tablespoon of water and brush it over the crust.

6. Bake

Place the pie on a baking sheet to catch any bubbling gravy.

Bake for 35–45 minutes, or until the crust is deeply golden brown and the filling is bubbling.

If the edges begin browning too quickly, cover them loosely with aluminum foil.

Allow the pot pie to rest for 10–15 minutes before slicing.

Tips for the Best Amish Beef Pot Pie

Brown the beef well: This creates deeper flavor in the gravy.
Don’t rush the beef: Tough cuts become tender when cooked slowly.
Keep the butter cold: Cold butter helps create a flaky crust.
Let the filling thicken: A watery filling can make the bottom crust soggy.
Rest before serving: Allowing the pie to sit makes it easier to slice and gives the gravy time to set slightly.

Easy Shortcut

For a quicker version, use refrigerated pie crusts instead of homemade pastry. You can also use leftover roast beef, making this an excellent way to turn yesterday’s dinner into a completely new meal.

Storage

Store leftover pot pie covered in the refrigerator for up to 3–4 days. Reheat individual portions in the oven or microwave until heated through.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6