(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1 >  Beef Pot Pie


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



The Taste of Home Cookbook
New Revised 2nd Edition

Filling and comforting, this meat pie is a delicious way to put leftover roast beef to use. Grated onion adds a nice flavor to the pie crust.
Lucile Cline, Wichita, Kansas
Prep: 30 min.
Bake: 45 min. + standing
Yield: 8 servings.


    •  1/4 cup each chopped onion, green pepper and sweet red pepper
    2 garlic cloves, minced
    1 tablespoon vegetable oil
    3 cups cubed cooked roast beef
    2 cups frozen cubed hash brown potatoes
    1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
    1 package (10 ounces) frozen corn
    1 jar (4½ ounces) sliced mushrooms, drained
    1 teaspoon Worcestershire sauce
    1/8 teaspoon salt
    Dash pepper

    Onion Pastry:
    2½ cups all-purpose flour
    1¼ teaspoons salt
    1 cup butter-flavored shortening
    4 teaspoons grated onion
    4 to 5 tablespoons cold water


1) In a large skillet, saute the onion, peppers and garlic in oil for 3 minutes. Stir in the beef, potatoes, soup, corn, mushrooms, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

2) For pastry, combine flour and salt in a large bowl. Cut in shortening until crumbly; sprinkle with onion. Gradually add water, tossing with a fork until dough forms a ball.

3) Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. deep-dish pie plate.

4) Transfer pastry to plate; trim even with edge. Add filling. Roll out remaining pastry to fit top of pie;
place over filling. Trim, seal and flute edges. Cut slits in top.

5) Bake at 375° for 45-50 minutes or until filling is bubbly and crust is golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts:
1 serving equals 625 calories, 39 g fat (11 g saturated fat), 54 mg cholesterol, 785 mg sodium, 46 g carbohydrate, 3 g fiber, 21 g protein.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages