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

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks
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This easy, ingenious method makes delicious pot pie like a slow-simmered stew.

Easy Vegetable Pot Pie

All you need are a few minutes to prepare this simple veggie pot pie.

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Reviews 18

  1. 23 Ratings

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hisdrinkoffering
1/31/2007

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, onions and potatoes from the pot. I made a nice amount of home made gravy, which is so superior to store-bought and so easy as well. Mixed all and covered with the batter for a home made biscuit mix (can be found easily on-line or on this site). Lovely, and fills a huge casserole..Quite a comfort dish and great served with green beans and a jello salad.

LAMPBER
9/19/2003

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!

JGUNN1
11/29/2005

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 the gravy while the potatoes and carrots are cooking) and makes a HUGE difference (as in, "tastes like frozen" versus "can I have seconds, Mom?") Also, I subsituted thyme for the Beau Monde. An excellent chilly night/comfort food dinner that stuck to my family's ribs!