Beef Pot Pie

By Addie

"I couldn't find a recipe for beef pot pie so I made my own and it is great for those cold night. This is delicious!" - Stephanie

Ingredients

• 1 pound sirloin steak, cubed
• salt to taste
• ground black pepper to taste
• 1 (14 ounce) can beef broth
• 3 large carrots, diced
• 3 potatoes, cubed1 cup frozen green peas, thawed
• 3 tablespoons cornstarch1/
• 3 cup water
• 2 (9 inch) pie crusts

Details

Adapted from allrecipes.com

Preparation

Step 1

In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.

Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
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REVIEWS: (102)

This came out wonderful, even though I made a number of adjustments. I used leftover pot roast, which cut down on the prep time considerably. I added 1/4 c. chopped onion; 1 clove garlic, chopped; and 1 stalk celery sliced; and 1/2 t. Seasoned salt; 1/2 t. Italian Seasonings; and 1/4 t. pepper. After cooking the vegetables, I realized the remaining broth was not going to make enough sauce, so I also added one package of brown gravy mix, prepared, to the final sauce, and added a splash of red cooking wine. Instead of just frozen peas, I added 1/2 c. frozen corn as well. I pre-baked the bottom crust for about 7 minutes and it came out nice and flaky, not at all mushy. I added sliced mushrooms to the top of the vegetables in the pie before putting on the top crust. The one thing I didn't do, but will next time is layer the vegetables and sauce in the final assembly. I had just put the sauce over all the vegetables and it didn't soak through like I would have liked. This recipe probably would have been great with a lot less tinkering by me, but it came out wonderful even after playing with it.

I am giving this recipe 5 stars even though I didn't follow it exactly. I used stew beef, put that in the bottom of the crock pot. Threw in the salt, pepper and cornstarch, added garlic and onion powder, then tossed to coat. I put the veggies in on top of that and poured in the beef broth. I cooked until beef was done and veggies were tender. Then I put it in a 9x13 pan, and dropped biscuits on top. I baked at 350 until the biscuits were done. We all loved it. Thank you for the base recipe!

This was a hit at my house. I found it easy and excellent. I did cheat though and instead of making the gravy I used 2 packs of brown gravy mix. I assure you this was the right amount of gravy and not dry. Will make again. But I do think using fresh veggies and not frozen is a biggie.

This is a good overall recipe. I did make a some changes. First, I added some seasoning (rosemary, sage, white pepper, thyme) to the raw meat before searing (locks in some flavorful juices). Then, I used a combination of water and dry red wine to stew the meat (skim any scum off). I removed the meat after it was done then cooked my vegetables in the same liquid as the beef (add water & salt as necessary) . By doing this it will give you a better tasting gravy which will need less cornstarch because the vegetable starches which will help to act as a thickening agent. Adjust the salt, white pepper and seasonings to taste. I also added sliced mushrooms at the end. I have found that if you increase your vegetables slightly, you will have enough for 2 pies. I used a homemade double crust to which I added about a teaspoon each of dried rosemary, thyme and some pinches of salt & white pepper to the flour before cutting in the shortening. It really makes a big difference.

I prepared and froze this dish for my 'once-a-month cooking' group--I thawed and cooked my pot pie this evening, and it was great! I made a few changes to the recipe that made it a good bit easier--I used a frozen green pea/carrot mix for the veggies, and I also used frozen cubed hash brown potatoes for the potatoes. Since I was going to be freezing my pies, I didn't precook the veggies at all (didn't even thaw them!), just added them into the pie and covered with gravy--it was a lot easier! I also added some undiluted cream mushroom soup and dry brown gravy mix to the sauce, and was then able to omit the cornstarch. My family enjoyed this a lot, even my 19-month-old! Thanks

Everyone LOVED this pie. Adjustments: I left out the peas and added a can of sliced mushrooms. I used the broth from the simmered meat (yielded one cup)in addition to the can of beef broth. After the potatoes and carrots (and I added a large, diced onion) were cooked, there wasn't much broth left. I also added 1/3 cup of red wine to the gravy. The flavor of this pie was outstanding. My crusts cooked for one hour at 375 degrees so plan according to the directions on the box! I'm going to try this pie filling in a crock pot the next time.

The recipe is good, but I made a couple of changes which made it easier for me. I dredged the meat in flour and seasoning before browning. It made a wonderful gravy which I used to cook the vegetables. I didn't have to use the broth or the cornstarch. I also added celery and onion to the vegetables. I also cooked it in a casserole dish with only a top crust. My family loved it!

I made this pot pie in my culinary class and everyone loved it!!! I added onions and fresh garlic to it, and used my own pie crust. It was delicious!!! I want to make it again!!!

Very good. I used chuck stew beef ( that was all I had) but with the simmering it became very tender. Next time I will make my own pie crust though, I don't care for the ready made.

I used left over roast beef for this recipe. It was very tasty and the family enjoyed it. I would myself next time make a bit extra "broth" to add to it. Thank you!

My family thought this was just okay. I felt it was a bit bland when made as is. Next time, I will alter to my family's taste. This definitely needs more gravy and seasoning.

Delicious! I loved the way the steak was cooked to get it really tender. I did have to keep adding water but I used a VERY big wide pan. I used that pan because I had decided I would just throw all the veggies (except the peas) in the last 15 minutes or so of the beef cooking to make everything easier and quicker. Worked like a charm ;) Of course like all my pot pies I can never seem to get it to look pie-ish on the plate lol! Unless I completely cool it down I see it impossible! Anyway, my family REALLY enjoyed this (especially the hubs) so thank you!