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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 1 |
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I like to make small pot pies.One is a meal.. They freeze nicely for future meals..My DH loves this beef pot pie full of sirloin and veggies with a nice beef gravy..Can make this into a large pie..I make my own crusts but you may use store bought..Remember to cool filling,very important step...Cube meat small,cook tender.... Ingredients:
1 lb beef sirloin, cubed and browned |
1/4 cup onion, chopped and sauted |
14 ounces beef broth |
1 large russet potato, peel and cubed |
8 ounces frozen mixed vegetables, thawed |
1 tablespoon dried parsley |
10 1/4 ounces beef gravy, campbells |
salt and pepper |
cornstarch, if needed to thicken gravy filling |
1 double crust pie crust |
Directions:
1. Cut meat into small pieces,dredge in flour and brown .
2. Saute onion.
3. Add beef broth and cook till meat is tender.
4. Peel and cube potato,cook firm in saucepan and drain,set aside.
5. Add all filling together and cool.This is important otherwise crust will be mushy.
6. Pour into prepared crusts.Place on cookie sheet.
7. Bake 425 for 15 minutes then 350 for 20 minutes more.
8. If making deep dish pies use 1 1/4 lb meat,3/4 bag veggies and 2 lg potatoes.Also I like crisco pie crust for this recipe.Make 1 and ahalf times crisco recipe for 6 deep dish pot pies.
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