Reviewed: Oct. 26, 2011

Very tasty, but mine could have been saucier. It seemed like most of the liquid was sucked into the meat & potatoes (which were tender and delicious). Like some of the other reviewers, I used a ready-made pie crust.

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Reviewer:

kclarke5

Reviewed: Sep. 21, 2011

4.5 stars. It might be best to prepare the filling in advance, as this is a somewhat time-consuming recipe. Here are the changes I made: Omitted the potatoes and instead increased the sliced onions, added about 6 oz. of frozen mixed vegetables and half of a finely diced green bell pepper. I doubled the paprika and used freshly cracked black pepper; I also added a couple dashes of dried ground thyme, liberal sprinklings of onion powder and garlic powder. I did use a bottom crust but next time will bake it for about 20 minutes so it doesn't come out soggy. I might also try adding chopped celery. I used slightly more beef broth than called for, and once the pie was made, this extra sauce was great as gravy on the mashed potatoes I made on the side. Thanks for the recipe.

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Reviewer:

DarkAngel

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Cooking Level: Intermediate

Living In: Troy, Michigan, USA

Reviewed: Aug. 31, 2011

My husband said this was really good pie. I can only rate the filling as I had some pastry in the freezer and used that for the crust. About 10 minutes before the end of simmering, I took the lid off the pan just to allow the gravy to thicken a little more. It looked like a bit too much filling for my pie plate, so I used individual pie dishes instead. My husband wants me to make double next time. Thankyou.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Jul. 17, 2011

My first ever home baked pie and the family loved it! The crust was flaky and the filling was tender and moist. I added mushrooms to mine and next time I plan on adding carrots. I don't think you can go wrong with this recipe :-)

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Reviewer:

cas12798

Reviewed: Jul. 8, 2011

It was good but I had to add alot of my own spices to give the filling flavor. I also added tons of veggies because meat, onions and potatoes is NOT a healthy meal. I only wish the crust didn't have so much fat in it. I would def advise a bottom crust to. I doubled the recipe and I made them in a large muffin pan. I cooked them until the liquid was boiling and the crust was golden. I let it cool for about 15 mins and I was able to pop the little potpie right out and serve it to my family. It was pretty cute.

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Reviewer:

MommaKitty

Cooking Level: Beginning

Home Town: Humble, Texas, USA

Reviewed: May 22, 2011

Great recipe! My picky son loved it and said we should make it every week. I used just the one crust as called for and I think that was perfect - just enough crust but not overpowering starch with the potatoes. I did double the meat so there would be plenty for our family of 5 (no leftovers, though!). I added some frozen peas and corns which were left in the freezer. Excellent. Highly recommend. And if you use a pre-made crust (which I did) not very time intensive.

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Reviewer:

brandee

Reviewed: Apr. 20, 2011

Great way to use up leftover steak! I did the flour mix and added it to the cooked steak and onion slices. Used chicken broth and added a carrot and celery stalk, which I parboiled with the potato. Also used all butter. Delicious! Will definitely turn to this recipe again when I want to use up food in the fridge.

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Reviewer:

Stacey06

Reviewed: Mar. 10, 2011

family loved it. feel free to add extra beef which is what i did to make it heartier. thanks.

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Reviewer:

mei3kids

Reviewed: Sep. 21, 2009

I took foodfan's advice and added peas and carrots. I did my own crust with butter-flavored crisco. With a bottom crust, no browning, I increased the time to just over an hour in the oven. This was a simple and perfect tasting pot pie. My only complaint is that the whole process took a little longer than 3 hours.

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Reviewer:

embradshaw

Reviewed: Aug. 20, 2009

This was a wonderful recipe. I did add some peas and carrots to bring in the vegetables. The crust was easy and tasted great. Liked the crust so much I made a bottom crust as well, browned it for 15 min, then added the rest of the pie.

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