Tuesday, December 16, 2014

Beef Pot Pie

I made beef pot pie for Sunday's lunch. We love chicken pot pie and I kept remembering those little  frozen beef pot pies I used to buy years ago.    They were mostly beef and potatoes, not many vegetables. 

The recipe I came up with starts out in a frying pan looking like this:

After being transferred to a baking dish and adding the crust, its cooked in the oven until lightly browned.

After being dipped into a serving bowl, it looks deliciously yummy!

Here's how I made it:


1 lb of beef, cut into bite size pieces.

Mine was chuck steak.  I think ground beef would be good and I plan to try that next time.   This is a great way to use those small packages of meat you sometimes see marked down at the grocery store.

Small amount of chopped onion
Olive oil for browning the beef and onion
1 can of Vegall, undrained.  ( I sometimes add 1 small can of garden peas, but didn't have any on hand this time.  You could also used frozen mixed vegetables or fresh vegetables that you have precooked.  You can use your imagination and put together any combination of vegetables.)
1/4 cup all purpose flour
2 cups beef broth
3 or 4 small potatoes, peeled, cut into bite size pieces and boiled in a separate pot


Brown the beef and onion over medium heat in the olive oil until done.
Sprinkle the flour all over the mixture and stir
Add the can of vegall and stir
Add the beef broth and stir.
Cook over medium heat until it starts to slightly bubble and then reduce heat and simmer for 10 or 15 minutes until the mixture thickens slightly.  You can always add more liquid if you think its too thick.  It will thicken more when baking in the oven.
Then pour it into a baking dish
Stir in the extra potatoes

The crust can be made in many ways.  You can make your own pie crust or use store bought.  I have even made it using a can of crescent rolls.

This time I used this recipe:


1 cup of milk
1 stick of margarine melted (butter does not do well in this recipe.  I don't know why, but it doesn't)
1 cup of self rising flour
1 tsp of baking powder

Mix together until just blended.  It will be lumpy, but that's ok.
Pour it evenly over the beef and veggie mixture.

Bake at 350 degrees for 1 hour or until lightly browned.

You may notice that salt wasn't listed as an ingredient.  There's already plenty of salt in the Vegall and the beef broth.  We try not to add salt to our food if we can help it for health reasons.


Little Penpen said...

Yum, I make the same crust for my chicken pie, except my recipe calls for buttermilk. I love the flavor of buttermilk with the chicken broth. yummy!!

Auntie M said...

Thanks for reminding me how good this is. I will flag my memory to try this soon. Have not made it in years.

Jan said...

That sounds delicious!!

Tori Leslie said...

Thanks for the recipe, it looks delish!! Plus what's better that hot potpie on a cold winter day!!

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