Beef Pot Pie with Cornmeal-Cheese Crust

Try one of our most comforting beef recipes for dinner tonight. With a showy lattice crust, this beef pot pie from scratch is elegant enough for parties yet great to share with kids, too.

Beef Pot Pie with Cornmeal-Cheese Crust
Prep Time:
30 mins
Cook Time:
60 mins
Bake Time:
20 mins
Total Time:
90 mins


  • 1 pound boneless beef chuck roast

  • 1 tablespoon vegetable oil

  • 1 ¼ cup chopped green sweet pepper (1 large)

  • ½ cup chopped onion (1 medium)

  • 1 14.5 ounce can diced tomatoes, undrained

  • 1 8.75 ounce can whole kernel corn, drained

  • cup water

  • ¼ cup tomato paste

  • 1 fresh jalapeño chile peppers, seeded and chopped*

  • 1 tablespoon chili powder

  • 1 teaspoon sugar

  • ¼ teaspoon salt

  • 1 recipe Cornmeal-Cheese Crust

  • ½ cup shredded cheddar cheese (2 ounces) (optional)

Cornmeal-Cheese Crust

  • 1 cup all-purpose flour

  • ½ cup yellow cornmeal

  • ½ teaspoon salt

  • ½ cup butter

  • ¼ cup finely shredded cheddar cheese (1 ounce)

  • ¼ cup cold water


  1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a large saucepan cook meat, half at a time, in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat, reserving drippings in skillet. Add sweet pepper and onion to the reserved drippings; cook until tender, stirring occasionally. Return meat to saucepan. Stir in tomatoes, corn, the water, tomato paste, jalapeño peppers, chili powder, sugar, and salt. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until meat is tender, stirring twice.

  2. Meanwhile, prepare Cornmeal-Cheese Crust. Preheat oven to 425°F. On a lightly floured surface, roll dough into a 12x8-inch rectangle. Using a pastry wheel or sharp knife, cut pastry into 8 rectangles. Spoon meat mixture into a 2-quart rectangular baking dish. Carefully top with pastry rectangles, overlapping rectangles slightly. Cut slits in top for steam to escape. Bake about 20 minutes or until crust is golden. If desired, sprinkle with cheese and let stand for 5 minutes.

Cornmeal-Cheese Crust

  1. In a medium bowl combine flour, cornmeal, and salt. Using a pastry blender or two knives, cut in butter and cheese until mixture resembles coarse crumbs. Sprinkle with the cold water, 1 tablespoon at a time, tossing gently until all is moistened. Form into a ball.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

514 Calories
30g Fat
40g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 514
% Daily Value *
Total Fat 30g 38%
Saturated Fat 15g 75%
Cholesterol 96mg 32%
Sodium 862mg 37%
Total Carbohydrate 40g 15%
Total Sugars 8g
Protein 21g
Vitamin C 33.7mg 168%
Calcium 90.9mg 7%
Iron 4mg 22%
Potassium 517mg 11%
Fatty acids, total trans 1g
Folate, total 52.4mcg
Vitamin B-12 2.3mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.