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Pepper, Onion and Beef Potpie Recipe
Pepper, Onion and Beef Potpie Recipe photo by Taste of Home

Pepper, Onion and Beef Potpie Recipe

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This hearty meat pie is filling, delicious and comforting. You’ll love the flaky crust, too.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES: 8 servings


  • 1/4 cup each chopped onion, green pepper and sweet red pepper
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 3 cups cubed cooked roast beef
  • 2 cups frozen cubed hash brown potatoes
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (10 ounces) frozen corn
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon salt
  • Dash pepper
  • 2-1/2 cups all-purpose flour
  • 1-1/4 teaspoons salt
  • 1 cup butter-flavored shortening
  • 4 teaspoons grated onion
  • 4 to 5 tablespoons cold water

Nutritional Facts

1 serving equals 572 calories, 31 g fat (8 g saturated fat), 50 mg cholesterol, 781 mg sodium, 46 g carbohydrate, 3 g fiber, 26 g protein.


  1. In a large skillet, saute onion and peppers in oil for 3 minutes. Add garlic; cook 1 minute longer. 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. Yield: 8 servings.
Originally published as Beef Potpie in Country August/September 2007, p45

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