Simple and yummy, that's what I want my beef pot pie to be. So I use a frozen or refrigerated crust and beef from last night's dinner. Make a sauce and whoa-la you have a great meal.
Serves 4
Prep time: 15 minutes
Total time: 40 minutes
Ingredients:
1 pound lean beef, cubed, cooked
1 ½ cups carrots, peel and sliced 1/4"
½ cup celery, sliced
1 large potato, peel and diced
1 cup frozen green peas
3 tablespoons butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper, freshly ground
¼ teaspoon dried herbs (basil, thyme or combination
2 cups beef broth
2/3 cup milk
2 (9 inch) unbaked pie crust
Ingredients
Preheat oven to 425 degrees F.
In a microwavable bowl combine carrots, and celery with ¼ cup water and cook in microwave until carrots are slightly tender. Drain.
Cook and stir onions in butter in a saucepan over medium heat, until soft and translucent, about 5 minutes. Stir in flour, salt, pepper, and herbs. Slowly stir in beef broth, then add milk. Simmer over medium-low heat until thick, about 5 minutes.
Place beef, carrots, celery and peas in bottom pie crust; pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Cooking Wiser
Save time, use frozen mixed vegetables. You can add a potato if it isn't in the frozen package. Pre cook the potato in the microwave.
You can add other vegetables that you like- corn, green beans, mushrooms and/or peppers.
Make individual pies by cutting out 4-5 inch circles from the pie crust (use refrigerated pie crust). Store brand works just as well as the more expensive brand. Place the circles in a muffin pan, coated with vegetable spray. Spoon in the filling and top with another pie crust circle. Bake until pie crust is golden about 15 minutes.
Save a few calories and use 1% or 2% milk.