BEEF POTPIE RECIPES

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BEEF POT PIE RECIPE - PILLSBURY.COM



Beef Pot Pie Recipe - Pillsbury.com image

It’s a classic! And prepared in just 10 minutes, thanks to deli roast beef, frozen veggies and a refrigerated crust.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 jar (12 oz) beef gravy
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce
2 cups frozen mixed vegetables (from 1-lb bag)
1 jar (4.5 oz) sliced mushrooms, drained
1 lb sliced (1/2 inch thick) cooked roast beef (from deli), cubed

Steps:

  • Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In 3-quart saucepan, mix gravy and cornstarch until well blended. Stir in Worcestershire sauce, frozen vegetables and mushrooms. Cook over medium-high heat, stirring occasionally, until bubbly. Stir in roast beef. Pour into crust-lined pan.
  • Top with second pie crust; seal edge and flute. Cut decorative slits in several places in top crust to allow steam to escape.
  • Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 340 , CarbohydrateContent 35 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 3 g, TransFatContent 0 g

BEEF POT PIE III RECIPE | ALLRECIPES



Beef Pot Pie III Recipe | Allrecipes image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dishes    Savory Pie Recipes    Pot Pie Recipes

Total Time 4 hours 5 minutes

Prep Time 3 hours 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
? cup water
2 (9 inch) refrigerator pie crusts

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.

Nutrition Facts : Calories 526.6 calories, CarbohydrateContent 58.3 g, CholesterolContent 32.6 mg, FatContent 23.6 g, FiberContent 4.4 g, ProteinContent 19.7 g, SaturatedFatContent 4.6 g, SodiumContent 661.1 mg, SugarContent 4.4 g

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