One Pan Beef + Leek Pot Pie
Creamy, rich and just perfect. Get your plate ready for tender vegetables and ground beef. Bone broth, coconut milk and tomato paste make a great sauce. Add in fresh parsley and top with gluten free crust. Delish.
This is a Classic Pot Pie recipe but with a few twists – the leeks, tomato paste, extra garlic, hints of onion and all that creamy coconut milk.
I love that you cook everything in my cast iron pan then bake the crust on top in the same pan. Fewer dishes is always nice. My husband thanks me too!
I wrote this recipe 2 years ago.
I’ve updated it and changed it slightly – because it was so darn good 2 years ago so why change it completely.
I love using ground beef – because it’s a cheaper ‘cut’ of meat and I always have a few pounds in my freezer. It cooks up so quickly, takes on a lot of flavor and is great with a sauce…and pie crust!
More One Pot Recipes
- Total Time: 50 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 lb. ground beef (I used Five Mary’s)
- 3 medium carrots, small diced
- 1/2 medium yellow onion, small diced
- 1 celery stalk, small diced
- 2 leeks, cleaned + diced
- 2 1/2 cups Yukon baby potatoes, small diced
- 4–6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 heaping tablespoon thyme
- 1 heaping tablespoon tomato paste
- 1 teaspoon tapioca or arrowroot flour (or regular flour)
- 1 can full fat unsweetened coconut milk
- 16 oz. high quality beef bone broth (I used Five Mary’s)
- 1 small bunch fresh parsley, chopped
- 1 prepared (store bought) pie crust
- 1 egg, mixed
- flake salt, to garnish
Instructions
- Preheat your oven to 425F.
- In an oven proof large pan with sides or a cast iron pan, cook the ground beef on medium heat. Using a a wooden spoon to slightly break up the meat into smaller pieces. When half way cooked, add in the carrots, onion, celery and leeks. Mix to combine and cook until the onion starts to soften + the ground beef is cooked through.
- Add in the potatoes, garlic, salt, pepper, thyme and tomato paste. Mix to combine and cook for 1 minute. Sprinkle in the tapioca flour and cook for another minute. Stir in the coconut milk and bone broth. Turn the heat to low and cook for 6-8 minutes or until the potatoes are tender. Stirring occasionally.
- Turn the heat off and place the prepared pie crust directly over the pan in the center so that it reaches to the sides of the pan. Make 3-4 small cuts into the top of the crust so that steam can be released. Brush the top with the egg wash.
- Bake for 15-20 minutes or until the crust is cooked and nicely browned. Remove from the oven and sprinkle with flake salt if desired.
- Prep Time: 15
- Cook Time: 35
- Category: beef
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
2 Responses
This was amazing! Made it in a big cast iron skillet and doubled it. It was a hit for the whole family!
Thanks Sandy! So glad you and your family loved it!