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Beef and Mushroom Potpies

 Beef and Mushroom Potpies
All the world loves a good potpie with its flaky crust, draped over a hearty package of meat, vegetables and gravy. The very idea is a comfort, but the prep involved is another story. So skip the homemade pie dough step and let a package of crescent rolls fill in. —Macey Allen, Green Forest, Arkansas
4 ServingsPrep: 40 min. Bake: 20 min.


  • 1-1/2 cups cubed peeled potatoes
  • 1 pound beef top sirloin steak, cut into 1/4-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 large red onion, chopped
  • 2 cups sliced fresh mushrooms
  • 1 cup frozen sliced carrots
  • 1 cup frozen peas
  • 2 tablespoons ketchup
  • 1 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 cup sour cream
  • 1 cup beef gravy
  • 1 tube (8 ounces) refrigerated crescent rolls


  • Place potatoes in a microwave-safe dish; cover with water. Cover and
  • microwave on high for 7-8 minutes or until tender; drain and set
  • aside.
  • In a large skillet, saute beef in 1 tablespoon oil in batches until
  • no longer pink. Remove and set aside.
  • In the same pan, saute onion and mushrooms in remaining oil until
  • tender; add the carrots, peas, ketchup and pepper. Combine the
  • cornstarch, sour cream and gravy until blended; stir into pan and
  • heat through. Stir in potatoes and beef. Divide mixture among four

2 of 2

Beef and Mushroom Potpies (continued)

Directions (continued)

  • greased 16-oz. ramekins.
  • Remove crescent roll dough from tube, but do not unroll; cut dough
  • into 16 slices. Cut each slice in half. Arrange seven pieces, curved
  • sides out, around the edge of each ramekin. Press dough slightly to
  • secure in place. Place remaining pieces on the center of each. Place
  • ramekins on a baking sheet.
  • Bake at 375° for 17-20 minutes or until filling is bubbly and
  • crusts are golden brown. Yield: 4 servings.
Nutritional Facts: 1 potpie equals 713 calories, 35 g fat (13 g saturated fat), 91 mg cholesterol, 990 mg sodium, 58 g carbohydrate, 5 g fiber, 36 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.