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Beef Pot Pie I

SUBMITTED BY: Terri

"This recipe has everything - beef and vegetables in a thick, savory sauce served up in pie pastry. Nothing in the frozen food isle comes close to this recipe!"
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 4.2 star rating.
Read Reviews (11)
PREP TIME  1 Hr
COOK TIME  1 Hr
READY IN  2 Hrs
Original recipe yield 1 - 9 inch deep dish pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 4 tablespoons olive oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 cup raw porcini mushrooms
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 potato, diced
  • 1 pound beef tenderloin, cubed
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 cup dry Marsala wine
  • 2 tablespoons chopped fresh parsley
  • 1 egg white

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
  3. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
  4. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2003 by CYNDI787
It is a little time consuming but it was worth it. I believe the previous person used phyllo... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2003 by SKELLYB73
This was a little time consuming, but totally worth it! I increased the quantities of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2005 by shipgirl
This is really very good - with a flavor that's suprisingly complex for a pot pie. I was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2004 by MJBALDWIN
I added some beef broth and cornstarch to the recipe to make more gravy. Also added a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2006 by squeaky6
Easy and elegant! Nice twist on a perfect comfort food. Used a merlot, needed salt, I felt,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2004 by SPINNINGJENNIE
It was tasty, but I agree with other reviewers - not quite enough sauce. Will add some broth... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2002 by KCHASE
I don't know if I did something wrong in prep, but I didn't think the sauce was nearly thick... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2006 by tsbourne
Excellent recipe, great flavor! I did add some beef broth (as suggested) and added some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2008 by HAIRGODDESS
This was very very good, I had to substitute canned mushrooms and I added some leftover heavy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by Katherine
Didn't have marsala wine but beef buillon cube in water worked. Might want to add more water... MORE

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