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Beef Pot Pie

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Recipe

 

Yield

1 Pie

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 slices bacon
chopped
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1 each onions
thinly
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1 clove garlic
minced
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½ pound mushrooms
sliced
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3 medium red skinned potatoes
boiled and cubed
* Camera
2 cups beef roast, pot roast
leftover, bite sized cubes
*
1 cup green peas
thawed
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 ½ cups stock
chicken or broth
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¼ cup dill weed
chopped
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1 each pickles, dill
kosher, chopped
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1 x salt and black pepper
* Camera
1 each pastry
for top of 9 inch pie
*

Ingredients

Amount Measure Ingredient Features
4 slices bacon
chopped
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1 each onions
thinly
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1 clove garlic
minced
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226.8 g mushrooms
sliced
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3 medium red skinned potatoes
boiled and cubed
* Camera
473 ml beef roast, pot roast
leftover, bite sized cubes
*
237 ml green peas
thawed
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45 ml butter
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45 ml all-purpose flour
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591 ml stock
chicken or broth
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59 ml dill weed
chopped
* Camera
1 each pickles, dill
kosher, chopped
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1 x salt and black pepper
* Camera
1 each pastry
for top of 9 inch pie
*

Directions

In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later.

In remaining fat in skillet (add some oil if not enough) add onions and sauté for 5 minutes or until tender.

Add garlic and mushrooms and continue to sauté a couple of minutes or until cooked through.

Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl.

Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux.

Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened.

Add dill weed and pickle and adjust the seasoning. Preheat oven to 475 degrees.

Pour sauce over the beef, peas, etc. and season to taste with salt and pepper.

Pour the mixture in a quartsize, 2 inch deep round baking dish .

Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape.

Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375℉ (190℃) and bake for 15 minutes more or until crust is golden and the filling is hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 22552% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 945mg 39%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 21g
Vitamin A 14% Vitamin C 12%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 
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