Show Subscription Form




Traditional Beef Potpie Recipe
Traditional Beef Potpie Recipe photo by Taste of Home

Traditional Beef Potpie Recipe

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
TOTAL TIME: Prep: 1-1/4 hours Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 40 min.
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  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 14-in. x 10-in. rectangle. Line the bottom and sides of an ungreased 11-in. x 7-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

Nutritional Facts

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

Reviews for Traditional Beef Potpie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 1, 2008

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT