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Hearty Ground Beef Potato Pie: Budget-Friendly Comfort Food Recipe

This hearty ground beef potato pie features a flaky golden crust encasing a savory filling of seasoned ground beef and tender potatoes, making it perfect for busy weeknights or cozy family dinners. The recipe uses simple pantry ingredients to create a nutritious and deeply satisfying comfort dish that's both budget-friendly and delicious.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef (80/20 blend works best)
  • 2 medium potatoes, peeled and diced into ½-inch cubes
  • 1 medium 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
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 store-bought pie crusts (or homemade if preferred)
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
  3. Sprinkle the flour over the beef mixture and stir to combine. Cook for 1 minute to remove the raw flour taste. Gradually pour in the beef broth while stirring constantly. Add the Worcestershire sauce, thyme, paprika, salt, and pepper.
  4. Add the diced potatoes and frozen vegetables to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes until potatoes are tender. Remove from heat and let cool slightly.
  5. Preheat your oven to 400°F (200°C). Place one pie crust in a 9-inch pie dish. Spoon the beef and potato filling into the crust. Place the second crust over the filling, crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
  6. Brush the top crust with beaten egg for a golden finish. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.

Notes

Choose Russet potatoes for best results, let filling cool slightly before adding to crust to prevent sogginess, and customize vegetables to preference. Can be made ahead and frozen for later use.