Beef N Potato Pie Recipe
Beef N Potato Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.—Thelma Musselman, Forest, Ohio
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 3/4 cup butter-flavored shortening
  • 1/4 cup cold water
  • FILLING:
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 small onion, chopped
  • 4 teaspoons canola oil, divided
  • 3 cups cubed cooked roast beef
  • 1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 cups sliced cooked peeled potatoes
  • 1 egg, lightly beaten

Directions

In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg.
Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown. Yield: 6-8 servings.
Originally published as Beef N Potato Pie in Country Woman September/October 2002, p31

Nutritional Facts

1 slice: 486 calories, 25g fat (6g saturated fat), 77mg cholesterol, 684mg sodium, 37g carbohydrate (2g sugars, 2g fiber), 26g protein.

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 3/4 cup butter-flavored shortening
  • 1/4 cup cold water
  • FILLING:
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 small onion, chopped
  • 4 teaspoons canola oil, divided
  • 3 cups cubed cooked roast beef
  • 1 can (10-3/4 ounces) condensed beefy mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 cups sliced cooked peeled potatoes
  • 1 egg, lightly beaten
  1. In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
  2. In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
  3. Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg.
  4. Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown. Yield: 6-8 servings.
Originally published as Beef N Potato Pie in Country Woman September/October 2002, p31

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