Quicker Beef PotPie Recipe
Quicker Beef PotPie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This faster version uses a purchased pastry crust, frozen vegetables and a jar of gravy to reduce prep time...and the filling is prepared speedily on the stove instead of baked in the oven. You'll be amazed at how good our quicker version tastes!—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 tablespoon water
  • 1/3 cup shredded cheddar cheese
  • 3/4 teaspoon dried thyme, divided
  • 1 pound beef top sirloin steak or boneless beef top round steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 jar (12 ounces) beef gravy
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper

Directions

On a floured surface, roll pastry to 1/8-in. thickness. Brush with water. Sprinkle with cheese and 1/4 teaspoon thyme; press lightly. Using a 3-in. biscuit cutter, cut out four 3-in. circles. Place circles and remaining pastry on ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown.
In a large skillet over medium-high heat, brown beef in oil for 5 minutes or until no longer pink; drain. Stir in the vegetables, gravy, mushrooms, garlic salt, pepper and remaining thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Set pastry circles aside. Break remaining pastry into 2-in. pieces; place in soup bowls. Top with beef mixture and pastry circles. Yield: 4 servings.
Originally published as Quicker Beef PotPie in Quick Cooking May/June 1998, p53

Nutritional Facts

1 filled pita half: 536 calories, 27g fat (11g saturated fat), 90mg cholesterol, 1120mg sodium, 45g carbohydrate (6g sugars, 6g fiber), 31g protein.

  • Pastry for single-crust pie (9 inches)
  • 1 tablespoon water
  • 1/3 cup shredded cheddar cheese
  • 3/4 teaspoon dried thyme, divided
  • 1 pound beef top sirloin steak or boneless beef top round steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 jar (12 ounces) beef gravy
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  1. On a floured surface, roll pastry to 1/8-in. thickness. Brush with water. Sprinkle with cheese and 1/4 teaspoon thyme; press lightly. Using a 3-in. biscuit cutter, cut out four 3-in. circles. Place circles and remaining pastry on ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown.
  2. In a large skillet over medium-high heat, brown beef in oil for 5 minutes or until no longer pink; drain. Stir in the vegetables, gravy, mushrooms, garlic salt, pepper and remaining thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
  3. Set pastry circles aside. Break remaining pastry into 2-in. pieces; place in soup bowls. Top with beef mixture and pastry circles. Yield: 4 servings.
Originally published as Quicker Beef PotPie in Quick Cooking May/June 1998, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuicker Beef PotPie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review