Winter Warm-Up Beef Pot Pie

Enjoy this savory beef pot pie packed with vegetable – a great dinner made using Pillsbury® pie crusts.

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  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 15
  • servings 6
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
lb. boneless beef sirloin steak, cut into 1/2-inch cubes
2
small onions, cut into thin wedges
1 1/2
cups cubed (3/4-inch) peeled baking potatoes
3/4
cup cut (1x1/2x1/2-inch) carrot
1/2
cup Green Giant™ Frozen Sweet Peas
1
(4.5-oz.) jar Green Giant™ Whole Mushrooms, drained
1
(12-oz.) jar brown gravy
2
tablespoons cornstarch
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
egg yolk
2
teaspoons water
1
teaspoon sesame seed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
  • 2 In large nonstick skillet, cook beef and onions over medium-high heat for 4 to 6 minutes or until beef is browned, stirring frequently. Stir in potatoes, carrot, peas and mushrooms.
  • 3 In small bowl, combine gravy, cornstarch, thyme, salt and pepper; mix well. Stir into beef mixture; cook until thoroughly heated. Pour mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut small slits in several places in top crust.
  • 4 In another small bowl, combine egg yolk and water; blend well. Brush top crust with egg mixture; sprinkle with sesame seed.
  • 5 Bake at 425°F. for 30 to 40 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.
  • 1 Heat oven to 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
  • 2 In large nonstick skillet, cook beef and onions over medium-high heat for 4 to 6 minutes or until beef is browned, stirring frequently. Stir in potatoes, carrot, peas and mushrooms.
  • 3 In small bowl, combine gravy, cornstarch, thyme, salt and pepper; mix well. Stir into beef mixture; cook until thoroughly heated. Pour mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut small slits in several places in top crust.
  • 4 In another small bowl, combine egg yolk and water; blend well. Brush top crust with egg mixture; sprinkle with sesame seed.
  • 5 Bake at 425°F. for 30 to 40 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving.

EXPERT TIPS

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Expert Tips

The origin of the pot pie goes back to the days of hearth cooking when a kettle was lined with pastry, filled with potatoes, vegetables and bits of meat and sealed with a top crust of pastry.

Allowing the pie to cool 10 minutes before serving lets it “set” so the pieces cut easier.

Serve wedges of this hearty pie with a fruit-flavored gelatin salad on lettuce leaves or a tossed green salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
990mg
990%;
Total Carbohydrate
50g
50%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
6%;
Calcium
2%;
Iron
15%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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