Beef Short Rib Pot Pie

Two favorite cold weather comfort foods come together with this Beef Short Rib Pot Pie!

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This recipe combines two ultimate winter comfort foods into one amazing dish! The beef short ribs simmer away in a slow cooker under they are falling apart and easily shredded with a fork. Then that tender meat gets mixed into a homemade pot pie filling. The whole thing goes into an all-butter crust and then gets baked until golden brown. Talk about the ultimate winter comfort food!

I love chicken pot pie. You can’t go wrong with meat, veggies and gravy all baked in a tender pie crust! That recipe is never far away during the colder winter months. We’ve even turned that pot pie into a mini version, a soup and a sheet pan dinner. (Seriously – chicken pot pie as a sheet pan dinner. It works…and it’s delicious!)

Beef Short Rib Pot Pie

When we make chicken pot pie, we typically use rotisserie chicken. We often keep a bag or two of rotisserie chicken in the freezer for easy meals. Unfortunately, we don’t keep bags of shredded beef short ribs in the freezer. One bite of this beef short ribs pot pie, and I’m starting to think we might need to keep bags of shredded short ribs in the freezer, too!

This beef pot pie is essentially the same recipe as a chicken pot pie. However, instead of chicken stock, you simply use beef stock instead. And instead of shredded chicken, you use shredded beef short ribs instead. It’s an easy way to put a completely different spin on a classic winter comfort food!

How to Cook Beef Short Ribs

Beef short ribs are a tougher cut of meat, so they require from a long, slow cooking process. Many recipes call for short ribs to be braised in a Dutch oven for several hours. This process works well. However, I think the slow cooker works even better. After all, a slow cooker is designed to cook things at low temperature for a long time.

The beef short ribs get seared on the stovetop before going into a slow cooker with ½ an onion, some chopped poblano peppers, a chipotle pepper or two and a can of crushed tomatoes. I’ve been making beef short ribs using this exact same recipe for as many years as I can remember – it’s easy and delicious!

Fast forward about 8 hours (on low) or 5-6 hours (on high), and those previously tough short ribs are now tender and falling off the bone. (I actually prefer using boneless short ribs, but bone-in are totally acceptable, too.) Shred that beef with a couple of forks and you’re all set to make some pot pies!

How to Make Pot Pie Filling

I know pot pies can be made with cans of cream-of-whatever soup, but this homemade version is way better…and honestly this filling is not hard to make at all! The carrots, peas and corn all go into a pot of boiling water while the onions sauté in a bit of butter. Once the onions are soft, flour, seasonings, beef broth and milk go into the pan. This mixture simmers for about 5-6 minutes – it’ll thicken up nicely. Mix it all together, and you’re all set!

I used a homemade all-butter pie crust for this recipe, but you can certainly use store-bought pie dough or puff pastry if you prefer. If you want to make smaller pot pies like I did here, then you’ll need a somewhat unique pan.  These pot pies are baked in 4″ springform pans.  The good news is these pans aren’t too expensive on Amazon – and they can also be used to make some pretty awesome mini cheesecakes!

How to Save Leftover Pot Pies

These individual pot pies can easily be saved as leftovers. In fact, we often split a pot pie for dinner and serve it with roasted broccoli – that means we end up with easy meals that can be reheated later in the week. Just wrap the pot pies (pan and all) in plastic wrap and place in the refrigerator. To reheat, just bake at 350°F until heated through. (Tip: Cover the top with foil so that the crust doesn’t burn.)

Leftover pot pies can also be frozen for up to 4 months. Just wrap each one tightly in foil and then place in a freezer bag. Let the pies thaw in the refrigerator overnight before reheating.

If you’re looking for a fantastic winter comfort food recipe, then put this one on the list. I hope you enjoy these pot pies as much as we do! Cheers!

Did you make this Beef Short Rib Pot Pie at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Beef Short Rib Pot Pie

Two favorite cold weather comfort foods come together with this Beef Short Rib Pot Pie!

5 from 3 votes

Print Pin Rate

Prep Time: 45 minutes minutes

Cook Time: 7 hours hours

Total Time: 7 hours hours 45 minutes minutes

Servings: 8 pot pies (Each pie serves 2 along with roasted veggies.)

Calories: 573kcal

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Ingredients

For the Dough

• 2 cups all-purpose flour
• ¾ cup unsalted butter cut into cubes
• ¾ tsp salt
• 1 large egg yolk
• 2 Tbsp water

For the Beef Short Ribs

• 1 Tbsp olive oil
• 2 pounds boneless beef short ribs can use bone-in
• ½ tsp salt
• ½ medium white onion diced
• 3 medium poblano peppers seeded and chopped
• 1-2 chipotle in adobo peppers finely diced
• 1 28-oz. can crushed tomatoes, undrained

For the Filling

• 2 carrots peeled and sliced
• 1 cup frozen peas
• 1 stalk celery sliced
• ½ cup frozen corn
• 1 tbsp unsalted butter
• ½ medium white onion diced
• ½ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp pepper
• 1¾ cups low sodium beef broth can substitute with low sodium chicken broth
• ½ cup milk
• 1 large egg beaten

Instructions

For the Dough

• Grease and flour (4) mini pie pans, each one measuring ~4”x2”. (Note: These mini springform pans work perfectly for this recipe.) Place pans on a foil-lined baking pan; set pan aside.
• Using a food processor, add the flour, butter and salt. Pulse several times until a crumbly mixture forms.
• Add egg yolk and 2-3 Tbsp of water; pulse until dough comes together in a ball.
• Divide dough into 4 equal pieces. Flatten each piece into a disc and wrap with plastic wrap. Refrigerate dough for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)

For the Beef Short Ribs

• Using a large skillet, add olive oil and place over medium-high heat. Once hot, add short ribs and sauté for 1-2 minutes per side, or until browned.
• Transfer short ribs, salt, onions, poblano peppers and chipotle peppers into slow cooker. Pour undrained crushed tomatoes on top. Cover and cook on low for 8-8½ hours (or high for 5-6 hours), or until beef is fork-tender.
• Remove beef from slow cooker and place on a large cutting board. Using 2 forks, shred beef and place in a large bowl. If using bone-in short ribs, remove and discard bones. (Tip: I like to add 4-5 spoonfuls of the peppers + onions from the slow cooker to the bowl with the short ribs. This adds a ton of flavor to the finished dish! Just make sure to use a slotted spoon to strain off as much of the cooking liquid as possible.)

For the Filling

• Using a medium saucepan, fill with water and bring to a boil over medium-high heat. Once boiling, add carrots, peas, celery, and corn; boil for 8-10 minutes.
• Drain vegetables and place into bowl with the shredded beef; stir until well combined.
• Meanwhile, using a medium skillet, add butter and place over medium heat. Once butter has melted, add onions; sauté for 5-6 minutes, stirring occasionally, or until onions are translucent.
• Add flour, salt, ground cumin, smoked paprika and pepper to skillet; stir until well combined. Add milk and beef broth; stir until well combined. Continue cooking over medium heat, stirring often, for 5-6 minutes, or until mixture has thickened noticeably.
• Transfer mixture into bowl with beef and veggies; stir until well combined. Set filling aside.
• Preheat oven to 375°F.
• Working on a lightly floured surface, roll each piece of dough into an 8” circle. Press one piece of dough into each of the 4 prepared pans.
• Divide filling evenly into the 4 pans. Fold excess dough over top, but do not seal. Brush tops of dough with the beaten egg wash.
• Bake for 30-35 minutes, or until tops of pies are golden brown.
• Let pies cool for 15 minutes before serving.

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