Beef Pot Pie With Sprouted Wheat Crust | Easy Recipe

This from-scratch beef pot pie is a nourishing, flavorful and hearty meal, made with beef, veggies, rich gravy and a healthy sprouted wheat crust.

This is a recipe that takes a little extra work (not that much, really!), but totally pays off in taste, texture and nutrition! Even though it takes some time, this is actually a pretty easy dinner. Your entire family will love it- it's pure comfort food!

We like to eat bone broth as much as we can, and the best way to do that is a lot of soups and stews. But sometimes it's nice to get it in in different ways, like in a delicious beef pot pie.

And slow cooking the filling beforehand results in such tender beef, there really isn't a better way to do it.

Homemade beef pot pie is the perfect meal for a chilly fall or winter day or a family Sunday supper.

What is Beef Pot Pie?

Beef pot pie is basically a thick beef stew (think tender meat, veggies and a delicious beef gravy!), housed in a pie crust. In this recipe, the filling is slow-cooked separately resulting in tender chunks of beef, then the filling is baked in the pie crust.

Is beef Pot Pie Healthy?

This beef pot pie recipe is made with simple, wholesome ingredients.

Beef - Grass-fed and grass-finished is best for nutrition and flavor. But whatever you use, it'll be high in protein, 9 essential amino acids, zinc, iron and many other vitamins and minerals.

Onion - Adds fibre, vitamins and minerals and a sweet flavor.

Garlic - Great source of Vitamin B6, Vitamin C, selenium and manganese and adds a sweet, buttery flavor.

Carrots - Carrots are highly nutritious, being rich in beta-carotene (Vitamin A), fibre, vitamin K, potassium and more!

Bone broth - Bone broth is made by boiling the bones of any animal until the nutrients from the bone marrow and connective tissue are released into the liquid. This makes it a very nourishing liquid and a tasty addition to this pot pie! Learn how to make it here.

Potatoes - Full of good carbs (excellent for boosting energy), Vitamin C and potassium, along with decent amounts of Vitamin B6, fiber and thiamin.

Peas - Unlike most vegetables, peas are very high in protein and according to healthline.com, they contain almost every vitamin and mineral we need!

Seasonings - I use coconut aminos in place of soy sauce, as it is a healthier option. This recipe also contains Worcestershire sauce, bay leaf, salt and pepper.

Sprouted wheat crust - Wheat that is ground into flour (without being sprouted) is very hard for the body to digest. It also contains an anti-nutrient, called phytic acid, which inhibits the body from receiving the nutrients in wheat!

The process of sprouting helps to reduce the phytic acid in the wheat, so your body can actually use the wheat's vitamins and minerals. Otherwise, they would just go to waste. This is why I prefer to use sprouted wheat or sourdough in baking (sourdough has a similar effect on phytic acid). Learn how to make sprouted wheat flour here.

How Long Does Beef Pot Pie Take to Cook?

This meat pie takes a bit longer than most, but it's worth it! We cook on the stovetop for about 20 minutes, then slow cook the filling for 2½ hours in the oven so we get juicy, tender meat. In the last 30 minutes of cooking time, we boil some potatoes on the stovetop to be added to the filling when it comes out of the oven. The filling and crust are then baked together for 40 minutes.

From start to finish, including prep time and time to cool, this homemade pot pie takes about 4½ hours, but most of that is hands-off time. So if you want to eat at 5:00, start around 12:30.

Can I Freeze Beef Pot Pie?

Leftover pot pie can be frozen and saved for later. I recommend freezing in individual slices for quicker thawing and more flexibility. Wrap each slice in plastic wrap or place in a Ziploc freezer bag. Freeze for up to 2 months.

To reheat, thaw fully in the fridge first, then microwave for 2 minutes or bake @300°F in the oven for 10-20 minutes, until warm.

Variations of Beef Pot Pie

• Substitute deer, moose or bear meat for the beef.
• You can use any cut of meat, really. I've used stew meat, chuck roast, steaks, whatever you have on hand.
• Use beef broth instead of bone broth if you don't have any. I really like "Better Than Bouillon" in a pinch!
• Use 1 teaspoon garlic powder in place of fresh garlic or 1 tablespoon onion powder in place of diced onion.
• Use a store-bought pie crust or a different from-scratch recipe, if you prefer. Keep in mind that homemade pie crust is always more nutritious!
• Substitute different vegetables. For example, frozen cut green beans or frozen mixed vegetables in place of the peas, sweet potato in place of potato, etc.
• Instead of using a large pot and transferring to a pie plate, you can cook everything on the stovetop in a large skillet (oven-safe or cast-iron), slow cook in the oven as per the recipe, then place one pie crust on top of the filling and bake. You won't have a bottom crust, but this is a simpler way to do it.

Tools You May Need

Dutch oven or oven-safe pot

Mixing bowl

Rolling pin

9 inch pie plate

How to Make Beef Pot Pie

Ingredients:

Filling

• 1 pound beef stew meat in ½-¾ inch cubes
• 4 tablespoon extra virgin olive oil
• 1 yellow onion, diced
• 3-4 garlic cloves, minced
• 3 carrots, peeled and cut into ½ inch pieces
• 3 cups bone broth or beef stock
• 1 tablespoon coconut aminos or soy sauce
• ½ tablespoon Worcestershire sauce
• 1 small bay leaf
• 3 tablespoon arrowroot powder or cornstarch
• 3 tablespoon cold water
• ¾ teaspoon cracked black pepper
• 3-4 small potatoes cut into ½ inch cubes
• 1 cup frozen peas
• sea salt and pepper to taste

Crust

• 2½ cups sprouted wheat flour
• 1¼ teaspoon sea salt
• ½ cup + 2 tablespoon filtered water
• ½ cup + 2 tablespoon extra virgin olive oil

Instructions:

FILLING

Heat oven to 325°F.

Heat oil (2 tbsp) in a large oven-safe pot or Dutch oven over medium-high heat. Pat stew meat dry with a paper towel, salt and pepper it generously and add it to the pot. Cook, stirring every few minutes until browned on multiple sides. Transfer to a plate using a slotted spoon. It's best to do the meat in small batches so there is just a single layer of meat in the pot at one time.

Turn down to medium heat and add the remaining 2 tablespoons oil and diced yellow onion to the pot. Cook until onions begin to soften, about 10 minutes. Add carrots and cook for a few more minutes, stirring occasionally. Then add garlic and cook for one more minute.

Pour in broth and scrape up brown bits from the bottom of the pot (that's where all the flavor is!). Whisk arrowroot powder with water in a small bowl and add it to the pot, along with coconut aminos/soy sauce, Worcestershire sauce, bay leaf, pepper and browned beef.

Cover with an oven-safe lid or aluminum foil and cook in the oven for 2½ hours.

About 30 minutes before the filling will be done, bring a pot of water to a boil on the stove. Add a pinch of salt and potatoes and cook for about 15 minutes or until a fork pierces them easily. Strain the water off.

Remove the pot from the oven and take out the bay leaf. Taste and season with salt and pepper to taste. Add peas and potatoes and stir to combine.

CRUST

Preheat oven to 350°F and grease a 9-inch pie plate.

Combine flour and salt in a mixing bowl. Add water and olive oil to the dry ingredients and mix with a spoon until just combined. The mixture will be crumbly.

Assembly

Divide the pie crust dough into two.

On parchment paper (or a floured surface), roll half the dough out in a large circle to about ⅛ inch thick.

Pick up the parchment paper and flip the dough over onto the prepared pie dish. Cut off the excess that hangs off the edges of the plate.

Pour the beef mixture into the pie plate.

Roll out the remaining half of the pie dough into a circle about ⅛ inch thick. Carefully place the dough over top of the pie filling and use a fork to flute the edges, sealing the top and bottom crust together.

Cut a few slits in the top crust with a sharp knife.

Place the pie on a baking sheet before placing it in the oven (this is optional, but it's just a precaution to catch any overflow from the pie as it cooks, although that hasn't happened to me with this recipe). Bake for 40 minutes.

Allow the pie to cool for 20-30 minutes before serving, or the filling will be very runny.

How to Store Beef Pot Pie

Store leftover beef pot pie in an airtight container (or plastic wrap the pie dish itself) in the fridge for up to 4 days.

How to Reheat Beef Pot Pie

Reheat individual pieces of pie in the microwave for about 2 minutes.

For the oven, preheat to 300°F. Bake the pie for 10-20 minutes, depending on how much pie you are reheating. Check after 10 minutes and continue to bake if it's not hot yet.

Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!

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