BEEF POT PIE CASSEROLE RECIPES

Steps:

• Preheat oven to 350.
• Grease a 11×13" baking dish.
• Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up.
• Bake for 20 minutes or until crust is light brown.
• Allow to cool.
• Dice beef into 1/2" cubes.
• Heat a large skillet over medium heat. Add 1 tbsp oil and sautee beef until brown on all sides.
• Add soup, potatoes, peas and carrots.
• Stir and cook over medium heat until ingredients are heated theough (about 15 minutes).
• In a small bowl whisk together cornstarch and water intil blended and smooth.
• Add cornstarch slurry to skillet and mix well.
• Allow to simmer for 2-3 minutes to thicken. Remove from heat.
• Pour beef mixture over baked crust and spread evenly.
• Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of beef mixture and press into sides of dish.
• Bake for 25 minutes or until top is golden brown.

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.