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Traditional Beef Potpie

 Traditional Beef Potpie
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
6 ServingsPrep: 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

2 of 2

Traditional Beef Potpie (continued)

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 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.
  • 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.
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.