Beef Pot Pie I

Beef Pot Pie I

25

"This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!"

Ingredients

2 h servings 861 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 861 kcal
  • 43%
  • Fat:
  • 57.7 g
  • 89%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
  3. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
  4. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Reviews

25
  1. 32 Ratings

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Most helpful

It is a little time consuming but it was worth it. I believe the previous person used phyllo dough instead of puff pastry. I used the puff pastry and I also added 1/2 cup beef broth. Then I add...

Most helpful critical

I don't know if I did something wrong in prep, but I didn't think the sauce was nearly thick enough. Also, the phyllo dough was lacking the nice flavor of a traditional crust. I don't think I'...

It is a little time consuming but it was worth it. I believe the previous person used phyllo dough instead of puff pastry. I used the puff pastry and I also added 1/2 cup beef broth. Then I add...

This is really very good - with a flavor that's suprisingly complex for a pot pie. I was looking for a way to use up some leftover steak and this definitely fit the bill. I took the advice of ...

This was a little time consuming, but totally worth it! I increased the quantities of the veggies (almost double) and used a double pie crust vs. the puff pastry. It was delicious!

I added some beef broth and cornstarch to the recipe to make more gravy. Also added a little more beef and placed in individual backing dishes and then it only made 5 servings

I don't know if I did something wrong in prep, but I didn't think the sauce was nearly thick enough. Also, the phyllo dough was lacking the nice flavor of a traditional crust. I don't think I'...

Excellent recipe, great flavor! I did add some beef broth (as suggested) and added some cornstarch to thicken the sauce to more of a gravy. My husband loved it!

I thought it was great though I did change a few things. I added beef broth and a can of cream of mushroom soup. I also thickened it with a little corn starch. I love the flavor the wine adde...

Easy and elegant! Nice twist on a perfect comfort food. Used a merlot, needed salt, I felt, but that could be me. Loved it anyway! Thank you!

It was tasty, but I agree with other reviewers - not quite enough sauce. Will add some broth next time. I had pork tenderloin on hand, which I decided to use instead of beef, and it was good. I ...