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

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

25
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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!