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Beef Pot Pie
Stick to your ribs beef pot pie.
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frozen deep dish pie shell (homemade or store bought)
, peeled and cubed
cup mixed frozen vegetables
cup cream or 1/2 cup
, which ever you prefer
salt & pepper
Preheat oven to 425°F (220°C).
Cook Beef in 1 tablespoon of butter and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
Cook and stir until the vegetables are soft.
Stir in the broth.
Bring mixture to a boil.
Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt 2 tablespoons butter.
Stir in the beef & flour.
Add the milk, and heat through.
Add the Beef mixture into the vegetable mixture, and cook until thickened.
Cool slightly, then pour mixture into 1 unbaked pie shell.
Cover with remaining crust.
Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 20 minutes.
Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown.
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