Beef Pot Pie I Recipe -
Beef Pot Pie I Recipe
  • READY IN 2 hr

Beef Pot Pie I

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"This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!"

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Ingredients Edit and Save

Original recipe makes 1 9-inch deep dish pie Change Servings
  • PREP

    1 hr
  • COOK

    1 hr

    2 hrs


  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 More Reviews

Most Helpful Positive Review
Jun 14, 2003

It is a little time consuming but it was worth it. I believe the previous person used phyllo dough instead of puff pastry. I used the puff pastry and I also added 1/2 cup beef broth. Then I added 2 tbls butter along with 1/4 cup cream. Gave it a richer flavor. Thanks

Most Helpful Critical Review
Sep 08, 2002

I don't know if I did something wrong in prep, but I didn't think the sauce was nearly thick enough. Also, the phyllo dough was lacking the nice flavor of a traditional crust. I don't think I'll make this one again.

Sep 20, 2005

This is really very good - with a flavor that's suprisingly complex for a pot pie. I was looking for a way to use up some leftover steak and this definitely fit the bill. I took the advice of the previous reviewers and added about half a can of beef broth with the wine, then thickened the liquid with cornstarch right before baking. Will definitely make this one again!

Mar 23, 2003

This was a little time consuming, but totally worth it! I increased the quantities of the veggies (almost double) and used a double pie crust vs. the puff pastry. It was delicious!

Jan 12, 2004

I added some beef broth and cornstarch to the recipe to make more gravy. Also added a little more beef and placed in individual backing dishes and then it only made 5 servings

Aug 15, 2006

Excellent recipe, great flavor! I did add some beef broth (as suggested) and added some cornstarch to thicken the sauce to more of a gravy. My husband loved it!

Jan 06, 2010

I thought it was great though I did change a few things. I added beef broth and a can of cream of mushroom soup. I also thickened it with a little corn starch. I love the flavor the wine added though I used just plain old cooking wine because I had it on hand. I also added green beans. I will make this again.

Sep 03, 2006

Easy and elegant! Nice twist on a perfect comfort food. Used a merlot, needed salt, I felt, but that could be me. Loved it anyway! Thank you!


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  • Calories
  • 861 kcal
  • 43%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 57.7 g
  • 89%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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