Beef Pot Pie Recipe
Beef Pot Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone who has tried it has given it a thumbs-up rating. —Hannah McDowell, Penns Creek, Pennsylvania
MAKES:
4-6 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + standing
MAKES:
4-6 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + standing

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 2 tablespoons cold butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup cold water
  • FILLING:
  • 1 pound ground beef
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1 can (7 ounces) whole kernel corn, drained
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate.
For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place dough over filling; trim and flute edges.
If desired, arrange cutouts over pastry. Bake at 375° for 35-40 minutes or until bubbly and crust is golden brown. Let stand for 10-15 minutes before cutting. Yield: 4-6 servings.
Originally published as Vegetable Beef Pie in Casserole Cookbook 2001, p196

Nutritional Facts

1 piece: 487 calories, 29g fat (12g saturated fat), 67mg cholesterol, 802mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 23g protein.

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 2 tablespoons cold butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup cold water
  • FILLING:
  • 1 pound ground beef
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1 can (7 ounces) whole kernel corn, drained
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate.
  2. For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place dough over filling; trim and flute edges.
  4. If desired, arrange cutouts over pastry. Bake at 375° for 35-40 minutes or until bubbly and crust is golden brown. Let stand for 10-15 minutes before cutting. Yield: 4-6 servings.
Originally published as Vegetable Beef Pie in Casserole Cookbook 2001, p196

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MY REVIEW
decar48 User ID: 5127622 38604
Reviewed Jan. 15, 2014

"This was a bit on the dry side for us. Also kind of bland, we thought. I probably won't bother making this again."

MY REVIEW
allaboutcookies86 User ID: 4740624 52855
Reviewed Jan. 3, 2010

"WOW! What a FANTASTIC tasting pie!! My husband and I enjoyed this so much that we almost ate the whole pie in one sitting. We had to stop ourselves so we would have some left over for another meal; though, I can see it isn't going to be in the fridge long. The flavor is phenomenal! I will be making more of these in the near future. The time spend making it is WELL worth it! Thank you for sharing this recipe! I can't wait to make it again!"

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