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Hearty Ground Beef Potato Pie: Ultimate Comfort Food Recipe

This hearty ground beef potato pie combines savory ground beef, tender potatoes, and a flaky golden crust for the ultimate comfort food. Perfect for busy weeknights or cozy family dinners, this budget-friendly recipe delivers maximum flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef (80/20 blend recommended)
  • 2 medium potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 prepared pie crusts (or homemade)
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat, then add the chopped onion and garlic. Cook for 3-4 minutes until softened.
  2. Sprinkle the flour over the beef mixture and stir to combine. Gradually add the beef broth while stirring constantly. Add the diced potatoes, frozen vegetables, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10-12 minutes until the sauce thickens and potatoes begin to soften.
  3. Preheat your oven to 375°F (190°C). Place one pie crust in a 9-inch pie dish. Pour the beef and potato filling into the crust. Cover with the second pie crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  4. Brush the top crust with beaten egg for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before serving.

Notes

Choose Russet or Yukon Gold potatoes for best results. For extra flavor, add a tablespoon of tomato paste when cooking onions and garlic. Filling can be prepared 2 days in advance and refrigerated.