Hearty Beef Pot Pie
Servings: 8 Servings
Ingredients
- 1 pound stew meat
- 1 tablespoon cooking oil
- 4 ounces mushrooms sliced
- ½ cup white onion (diced)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- 1 garlic cloves minced
- 3 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium beef broth
- 12 ounces frozen mixed vegetables
- 2 pie crusts unbaked; 9-inch pie crusts
Instructions
- Heat a large pan over low-medium heat. While you’re waiting for the pan to heat, season the meat with salt and pepper (optional). After the pan is hot, add 1 tablespoon of cooking oil and the meat. Cook the beef until well browned, about 5 to 7 minutes in total. Use a spoon to remove the meat from the pan and transfer it to a waiting plate.1 pound stew meat, 1 tablespoon cooking oil
- Using the same pan, add the onions, mushrooms, Worcestershire sauce, and thyme, about 4 to 5 minutes . Cook over low-medium heat until they begin to soften, then add the garlic. Cook for an additional 30 seconds just until the garlic becomes fragrant.4 ounces mushrooms, ½ cup white onion, 1 tablespoon Worcestershire sauce, ½ teaspoon dried thyme, 1 garlic cloves
- Transfer the beef back to the pan, then add the butter. Stir the mixture around as the butter melts. Next, sprinkle the flour evenly over the ingredients and stir to coat. Continue to cook for 3 to 4 minutes, then slowly add the beef broth.3 tablespoon unsalted butter, 1 ½ cups low-sodium beef broth, 3 tablespoons all-purpose flour
- Turn the heat up to medium-high, and use a wooden spoon to stir to the beef broth, about 10 minutes. This will make the gravy as the broth thickens. Make sure to scrape any bits off the bottom of the pan, so nothing burns. After the gravy thickens, add the frozen vegetables and stir to combine. Remove the pan from heat.12 ounces frozen mixed vegetables
- Preheat the oven to 350°F., and lightly spray a 9-inch pie dish with cooking spray. Use a large spoon or ladle to scoop the filling into the pie dish. Carefully lay the pie crust over the dish and crimp the edges. Use a sharp knife to cut slits in the top for venting. We recommend placing the pie dish on a foil lined baking sheet just in case some of the filling bubbles over.2 pie crusts
- Bake the pot pie for 40 to 50 minutes or until the crust is golden brown and crispy in texture. Remove from the oven and transfer to a wire rack to cool for 15 to 20 minutes before serving.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 1 slice of the beef pot pie when it's cut into eight (8) equal sized slices. Actual calories will vary. The pot pie can be stored in a sealed container, in your fridge, for up to 3 days.
**Notation: We used stew meat for our pot pie. However, feel free to use any type of beef you desire (ground, chuck, beef tips, etc.).
Nutrition Facts
Hearty Beef Pot Pie
Serving Size
1 slice
Amount per Serving
Calories
377
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
35
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
46
mg
15
%
Sodium
456
mg
19
%
Potassium
432
mg
12
%
Carbohydrates
31
g
10
%
Fiber
3
g
12
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
2295
IU
46
%
Vitamin C
6
mg
7
%
Calcium
41
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
