Beef Pot Pie III Recipe - Allrecipes.com
Beef Pot Pie III Recipe
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Beef Pot Pie III
See how to make a simple pot pie with beef and all the veggies. See more
  • READY IN 4+ hrs

Beef Pot Pie III

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"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 3 hrs 20 mins
  • COOK 45 mins
  • READY IN 4 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2007

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.

 
Most Helpful Critical Review
Feb 09, 2009

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 definately needs more gravy and seasoning.

 
Feb 02, 2004

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!

 
Sep 14, 2005

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.

 
Dec 15, 2003

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.

 
Mar 17, 2003

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

 
Jan 04, 2004

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.

 
Feb 25, 2003

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 vegatables. 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 caserole dish with only a top crust. My family loved it!

 

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 661 mg
  • 26%

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

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