Traditional Beef Potpie Recipe

4.5 1 2
Traditional Beef Potpie Recipe
Traditional Beef Potpie Recipe photo by Taste of Home
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Traditional Beef Potpie Recipe

Read Reviews
4.5 1 2
Publisher Photo
This is one of my family's favorite dishes. Nothing is as satisfying as a hearty slice of this mouthwatering potpie.—Beth Armstrong, Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 40 min.

Ingredients

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 2/3 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1/2 cup shortening
  • 5 to 6 tablespoons cold water
  • FILLING:
  • 1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 1-1/2 cups sliced fresh mushrooms
  • 2 cups beef broth, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed peeled potatoes
  • 1 cup sliced carrots
  • 3/4 cup sliced celery
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon browning sauce, optional

Directions

In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate.
Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm.
Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges.
Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown. Yield: 6 servings.
Originally published as Traditional Beef Potpie in Quick Cooking May/June 1998, p52

Nutritional Facts

1 cup: 558 calories, 26g fat (8g saturated fat), 77mg cholesterol, 897mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 35g protein.

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 2/3 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1/2 cup shortening
  • 5 to 6 tablespoons cold water
  • FILLING:
  • 1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 1-1/2 cups sliced fresh mushrooms
  • 2 cups beef broth, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed peeled potatoes
  • 1 cup sliced carrots
  • 3/4 cup sliced celery
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon browning sauce, optional
  1. In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate.
  2. Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm.
  4. Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges.
  5. Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown. Yield: 6 servings.
Originally published as Traditional Beef Potpie in Quick Cooking May/June 1998, p52

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tasha5870 User ID: 2996049 46449
Reviewed Apr. 1, 2008

"try already made pie crust and use the filling information provided above"

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