BEEF POT PIE III RECIPE | ALLRECIPES
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
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
GROUND BEEF POT PIE RECIPE - PILLSBURY.COM
Pie in the sky? No way! This delish dish starts with refrigerated pie crust for quick prep and a savory, satisfying meal.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil.
- Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 530 , CarbohydrateContent 55 g, CholesterolContent 55 mg, FatContent 3 1/2 , FiberContent 3 g, ProteinContent 19 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 3 g, TransFatContent 1/2 g
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