Beef Pot Pies

Pot pies, both chicken and beef, are American favorites. Pork pies are popular too, though here in the States, not as popular as chicken or beef. They have been around in various versions since the early Greek and Roman days. They are not new. Pot pies were first introduced to us about 9500 years ago. Back then, they went by the name of artocreas. The Ancient Greeks did not put a crust over the top though, just on the bottom. Adding a top crust was a Roman invention that the Greeks later adopted. The crust was a way to preserve the meat and leftovers, though at first, often times the crust itself was inedible. The crust was the “container”. The popularity of these portable meat and fish pies spread all across Europe. They became popularly known as “pies” around the 14th century, by the author Geoffrey Chaucer. The ingredients used for pot pies were generally easy to find, and sometimes leftovers from previous meals that would be repurposed as pie fillings. This turned them into an economical and satisfying dish, leading to the pot pie becoming a true staple in England. When the early settlers arrived in the Colonies, they brought their love of meat pies with them.

Beef pot pies were always a favorite for my dad, but then he was an Aussie, and the Aussies love their meat pies just like their British cousins. I love pot pies too; all kinds.

Beef Pot Pies

We had just enough beef down to make beef pot pies, and it was good weather for something to warm us up from the inside out. The filling kind of overflowed as they were cooking, but who cares. They still tasted very good, and that’s really all that matters. 🙂 I filled them with all kinds of hearty goodness.

1 1/2-2 lbs steak, cubed

1/2 cup flour

salt & pepper to taste – I used my new smoky bacon & chipotle salt

1 potato, peeled and diced

1/2 large onion, diced

1/2 red bell pepper, diced

1-1 1/2 cups sliced mushrooms

1 TBSP garlic

1 1/2 cups beef broth

1/2 cup heavy whipping cream

basic go-to dough Spanish Meat Pies

Preheat the oven to 375 * F or 191*C.

Spray 4 medium-large ramekins with cooking spray.

Cube the meat and coat with flour and salt & pepper. Get a large skillet very hot, add a combination of both olive oil and butter, and brown the meat.

When the meat is mostly browned, add the vegetables and potatoes and continue to cook for an additional 5-7 minutes, or until the onions are translucent and the potatoes and peppers are softened.

Add the beef broth and heavy whipping cream and mix together thoroughly. Bring to a boil, then reduce the heat to a simmer and cook until the liquid has thickened. Adjust the seasoning if needed.

Roll the dough out nice and thin and cut just a smidge larger than the ramekins.

Spoon the mixture into the prepared ramekins, then top with the dough. Press it down firmly and crimp the sides. Slash the tops with a sharp knife. Brush with an egg wash and place in the oven for about 40-60 minutes, or until the crust is golden brown.

Allow the pies to cool for a bit before eating because they are going to be HOT, HOT, HOT, but they will also be delicious! 🙂

Have a great day and make everyday great. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.