Beef Pot Pie II

Beef Pot Pie II

18
teppij 1

"This recipe is great for leftover beef roast! Mmm, beefy!"

Ingredients

1 h {{adjustedServings}} servings 456 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1435 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.
  4. In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.
  5. Bake in preheated oven 25 to 30 minutes, until crust is golden.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

18
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

So savory and yummy! Where I live I can not obtain beau monde seasoning, so I used thyme instead, per another reviewer's suggestion. I cubed last night's roast, along with the left-over carrots...

Tasted like the inside of a low priced frozen pot pie. My preference is quick but tastes like you spent a lot of time. Try it if you like the frozen!

Very delicious! Instead of using canned gravy as called for, I would really recommend making gravy from scratch (this site has that recipe, too!) - it doesn't take any more time (you can work on...