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Beef Potpie
SUBMITTED BY:
Marian Clifton
PHOTO BY:
SHARONN
"Your sweetheart will swoon when you bring out this bubbly golden-topped potpie, a tried-and-true meal pleaser from Marian Clifton of Selma, California. 'It makes a hearty homey meal with plenty of comforting country flavor,' she promises."
RECIPE RATING:
Read Reviews
(6)
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PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 tablespoon butter or margarine
1 teaspoon dried minced onion
1 tablespoon all-purpose flour
1/8 teaspoon pepper
2/3 cup beef stock
1 cup frozen mixed vegetables, thawed
1/2 cup cubed cooked roast beef
CRUST:
1 egg
2 tablespoons milk
1/2 cup biscuit/baking mix
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DIRECTIONS
In a small saucepan, melt butter. Add onion and cook for 1 minute. stir in flour and pepper until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and beef; heat through. Transfer to two greased 10-oz. custard cusp.
In a bowl, combine egg and milk. Stir in biscuit mix until smooth. Spoon evenly over meat mixture. Place on an ungreased baking sheet. Bake at 400 degrees F for 25-30 minutes or until bubbly and top is golden brown.
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REVIEWS
Reviewed on Nov. 11, 2006 by SHARONN
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SHARONN
Nov. 11, 2006
We enjoyed this recipe - a great way to use leftover roast beef. Since I had leftover gravy, I used it instead of the beef broth, and it was very tasty.
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6 users found this review helpful
We enjoyed this recipe - a great way to use leftover roast beef. Since I had leftover gravy,...
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Reviewed on Jun. 29, 2008 by
ctmom
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ctmom
Jun. 29, 2008
Wow. That was the perfect end to the Christmas roast. Followed the recipe as written - didn't change a thing (I'm usually a little more daring than that!)Husband and three kids all really enjoyed it - would eat it again tomorrow if there was more beef. As for me, I liked that it was EASY and QUICK - I've had enough frantic this season to last at least a month or two. Perfect.
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4 users found this review helpful
Wow. That was the perfect end to the Christmas roast. Followed the recipe as written -...
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Reviewed on Oct. 24, 2007 by Cook
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Cook
Oct. 24, 2007
Excellent recipe - I will always make this when I have leftover roast beef. I did use half gravey (leftover) and half beef broth. Thank You for sharing.
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4 users found this review helpful
Excellent recipe - I will always make this when I have leftover roast beef. I did use half...
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Reviewed on Oct. 2, 2007 by
CMUCKEY
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CMUCKEY
Oct. 2, 2007
I doubled this recipe and instead of using the broth/flour mixture, used the leftover roast beef gravy. I also added a can of diced potatoes. Awesome way to use those leftovers! Now I buy a bigger roast, just to make sure I have enough for this recipe!
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4 users found this review helpful
I doubled this recipe and instead of using the broth/flour mixture, used the leftover roast...
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Reviewed on Apr. 16, 2008 by kathyk
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kathyk
Apr. 16, 2008
We like chicken pot pie better. Used refrigerated pie crust and it didn't quite cook as expected. Next time will try own homemade crust or use biscuit mix as in recipe. Great for leftover beef and for a quick meal on sports nights and when it's cold out.
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1 user found this review helpful
We like chicken pot pie better. Used refrigerated pie crust and it didn't quite cook as...
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Reviewed on Jan. 4, 2009 by
JUDY2RIVER
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JUDY2RIVER
Jan. 4, 2009
too much bisquick topping, would cut back on portion next time.
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0 users found this review helpful
too much bisquick topping, would cut back on portion next time.
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