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This ground beef pie recipe is a simple, hearty, delicious one-pot meal that’s easy to put together and is all you need for a busy weeknight meal for your family.
Saucy, meaty, and full of veggies. Add a side salad if you’d like, and dinner is ready in less than an hour.
One of my least favorite things to make is pie crust – mainly due to my lack of kitchen counter space – so this recipe includes a store-bought crust.
Yeah, I know, it’s not as healthy as homemade, but I try to save time as much as possible during busy weekdays, and I hope you can appreciate this too.
I love a good pot pie recipe, and this ground beef pot pie is no exception. The ground beef makes it easy and less expensive than other beef cuts.
It’s also easier to get it into small pieces that incorporate all the flavors better, making for a more delicious dish!
What You’ll Need:
- 1 pound lean ground beef
- 1 Tbs minced garlic
- 1 teaspoon each of dry marjoram, oregano, and paprika
- 1 can cream of mushroom soup
- (or 3 Tbs flour & 1 cup broth & 1/2 cup water)
- 2-3 cups potatoes, about 4 medium or 6 small, peeled
- 1-1/2 – 2 cups frozen mixed vegetables (or canned, drained)
- 1/2 tsp salt
- 1/4 tsp black pepper
- single top crust
How to Make a Great Pot Pie
The secret to making a great pot pie is the balance of ingredients. You don’t want dry, but you don’t want soupy with too much liquid.
The best way to do this is to add a good amount of liquid and then thicken it with either flour or corn starch.
In this recipe, I recommend just using cream of mushroom soup to make it easier for the average home cook.
If you want to go more “from scratch,” you can certainly use broth and a thickener such as flour, corn starch, or arrowroot powder.
I like quick and easy, and so do most of my followers, so I am sticking with the cream soup in this recipe so you can get dinner on the table quickly and satisfy your whole brood!
Making This Beef Pie
First, you will boil your potatoes for 5 minutes in water that just covers the potatoes. Don’t fully cook – just needs to be a bit softened. Will finish cooking in the oven.
Meanwhile, you will cook the ground beef until browned. Drain off any excess fat. Then add garlic, marjoram, oregano, and paprika and saute a bit longer (3-5 minutes) on low-medium heat.
Preheat oven to 425 F.
Add canned cream of mushroom soup and mix in until incorporated.
Mix in frozen vegetables, salt, and black pepper with a large spoon.
Add meat/vegetable mixture to 9 x 9 pan and cover with pie crust, crimping the edges to seal. Make a few light puncture holes in the crust with a fork to help steam escape.
Cook in preheated oven for 30 minutes or until nicely browned.
Tips & FAQs
If not using canned soup, sprinkle flour over beef and stir in with whisk or fork. Add broth and stir. Heat on medium heat for 5-10 minutes or until thickened.
Add the vegetables, salt, and black pepper as above and mix together. Place mixture in 9 x 9 pan and top with crust. Cook according to above.
I hope you love this ground beef pot pie recipe as much as my family did! Let me know in the comments below!
Other Casseroles You May Love:
Chicken Broccoli Casserole with Rice
Cheesy Potato Hashbrown Casserole
Beef Pie Recipe with Ground Beef
Ingredients
- 2-3 cups potatoes , about 4 medium, 6 small (peeled, cleaned, and chopped)
- 1 pound ground beef , at least 80% lean
- 1 Tbsp garlic , or 2 large cloves
- 1 tsp marjoram , dry
- 1 tsp oregano , dry
- 1 tsp paprika
- 1 can cream of mushroom soup , 10.5 ounces, condensed (or other condensed cream soup of choice)
- 1-½ cups mixed vegetables , frozen
- ½ tsp salt , more to taste
- ¼ tsp black pepper , more to taste
- crust to top
Instructions
- First, you will boil your potatoes for 5 minutes in water that just covers the potatoes. Don't fully cook – just needs to be a bit softened. Will finish cooking in the oven.
- Meanwhile, you will cook the ground beef until browned. Drain off any excess fat. Then add garlic, marjoram, oregano, and paprika and saute a bit longer (3-5 minutes) on low-medium heat.
- Preheat oven to 425 F.
- Add canned cream of mushroom soup and mix in until incorporated.
- Mix in frozen vegetables, potatoes, salt, and black pepper with a large spoon.
- Add meat/vegetable mixture to 9 x 9 pan and cover with pie crust, crimping the edges to seal. Make a few light puncture holes in the crust with a fork to help steam escape.
- Cook in preheated oven for 30 minutes or until nicely browned.
Nutrition
Don’t Forget to Pin For Later!
I made this, but when do you add the potatoes?
Thanks for catching this, Patrick! You will add the potatoes with the frozen vegetables. Just modified the recipe card. Thanks again!