Beef Pot Pie

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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling: 15 minutes
Servings: 4 servings
Calories: 604kcal

Ingredients

  • 3/4 lb Ground beef
  • 1 cup Carrots peeled and diced
  • 1/2 cup Celery diced
  • 1/2 cup Onion peeled and diced
  • 2 cloves Garlic minced
  • 3 sprigs Fresh thyme
  • 1/4 cup All-purpose flour
  • 1/2 cup Milk
  • 2 cup Beef broth
  • 1/2 cup Green Peas
  • 2 Pie Crust 1 for the bottom, 1 for the top (if you have tops and bottoms available for purchase then you dont need 2 pie crusts)
US Customary - Metric

Instructions

  • Preheat oven to 375°F.
  • Heat a non-stick pan over medium heat. Once hot, add the beef, carrots, celery, onion, salt, garlic, and thyme leaves. Cook, breaking the beef up into smaller pieces using a spatula until it is no longer pink.
  • Add the flour. Stir well, until no dry flour remains. Slowly stir in the milk and broth. Cook until bubbling and thick, stirring often, about 5-7 minutes.
  • Remove from the heat. Stir in the peas. Remove the thyme sprigs. Let this cool for 10 minutes before filling the pie.
  • Keep the pie crust in the tin it comes with and place it onto a baking sheet so that it is safer and easier to move it in and out of the oven.
  • Using a slotted spoon, scoop the meat and vegetables into the pie crust. Add some of the remaining thickened liquid to the pie crust (you don't want the filling to be overly soupy so add just enough until it is nice and moist).
  • Place a pie crust top or another pie crust over the top. If using another pie crust, trim any excess crust around the edges and seal the edges together, crimping with a fork. Cut 3-4 slits in the top crust to allow steam to escape.
  • Bake for 30 minutes on the bottom rack of the oven, or until golden brown.
  • Cool for 15-20 minutes before portioning and serving.

Video

Nutrition

Calories: 604kcal | Carbohydrates: 47g | Protein: 23g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 812mg | Potassium: 605mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5626IU | Vitamin C: 13mg | Calcium: 100mg | Iron: 4mg

Beef Pot Pie

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 15 minutes
Servings 4 servings
Calories 604 kcal

Ingredients
 
 

  • 3/4 lb Ground beef
  • 1 cup Carrots peeled and diced
  • 1/2 cup Celery diced
  • 1/2 cup Onion peeled and diced
  • 2 cloves Garlic minced
  • 3 sprigs Fresh thyme
  • 1/4 cup All-purpose flour
  • 1/2 cup Milk
  • 2 cup Beef broth
  • 1/2 cup Green Peas
  • 2 Pie Crust 1 for the bottom, 1 for the top (if you have tops and bottoms available for purchase then you dont need 2 pie crusts)

Instructions
 

  • Preheat oven to 375°F.
  • Heat a non-stick pan over medium heat. Once hot, add the beef, carrots, celery, onion, salt, garlic, and thyme leaves. Cook, breaking the beef up into smaller pieces using a spatula until it is no longer pink.
  • Add the flour. Stir well, until no dry flour remains. Slowly stir in the milk and broth. Cook until bubbling and thick, stirring often, about 5-7 minutes.
  • Remove from the heat. Stir in the peas. Remove the thyme sprigs. Let this cool for 10 minutes before filling the pie.
  • Keep the pie crust in the tin it comes with and place it onto a baking sheet so that it is safer and easier to move it in and out of the oven.
  • Using a slotted spoon, scoop the meat and vegetables into the pie crust. Add some of the remaining thickened liquid to the pie crust (you don't want the filling to be overly soupy so add just enough until it is nice and moist).
  • Place a pie crust top or another pie crust over the top. If using another pie crust, trim any excess crust around the edges and seal the edges together, crimping with a fork. Cut 3-4 slits in the top crust to allow steam to escape.
  • Bake for 30 minutes on the bottom rack of the oven, or until golden brown.
  • Cool for 15-20 minutes before portioning and serving.

Video

Nutrition

Calories: 604kcalCarbohydrates: 47gProtein: 23gFat: 35gSaturated Fat: 12gCholesterol: 63mgSodium: 812mgPotassium: 605mgFiber: 4gSugar: 5gVitamin A: 5626IUVitamin C: 13mgCalcium: 100mgIron: 4mg
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