Beef Pot Pie I

24 Reviews

Prep: 1 hr
Cook: 1 hr
Ready In: 2 hr

“This recipe has everything - beef and vegetables in a thick, savory sauce served up in pie pastry. Nothing in the frozen food isle comes close to this recipe!” - by Terri

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Metric US

Original recipe yields 1 - 9 inch deep dish pie

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
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.
Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Nutrition

Amount Per Serving (6 total)

Calories
861 cal
43%

Fat
57.7 g
89%

Carbs
53.4 g
17%

Based on a 2,000 calorie diet

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Reviews (24)

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shipgirl

Sep. 20, 2005

"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 the pr..." See moreevious reviewers and added about half a can of beef broth with the wine, then thickened the liquid with cornstarch right before baking. Will definitely make this one again!"

CYNDI787

Jun. 14, 2003

"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 added 2 t..." See morebls butter along with 1/4 cup cream. Gave it a richer flavor. Thanks"

SKELLYB73

Mar. 23, 2003

"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!..." See more"

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