Broccoli Beef Pot Pie Recipe

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Broccoli Beef Pot Pie Recipe

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3 1 1
Publisher Photo
Twenty years ago, I ran my own restaurant. For the last 15, I've been a cook at our local school, so I'm always in the kitchen cooking. Whenever I fix this for my husband and me, I give half to my single brother, who shares it with his friends.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 45 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 45 min. Bake: 50 min.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 8 tablespoons cold water
  • FILLING:
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cups chopped broccoli, cooked and drained
  • 2 cups (8 ounces) shredded Swiss cheese
  • 4 ounces cream cheese, cubed
  • 1 egg, lightly beaten
  • 1/2 cup plus 1 teaspoon milk, divided
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim even with edge.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broccoli, Swiss cheese, cream cheese, egg, 1/2 cup milk, flour, garlic powder, salt and pepper. Spoon into crust.
Roll out remaining dough to fit top of dish; place over filling. Trim, seal and flute edges; cut slits in top. Brush pastry with remaining milk. Bake at 350° for 50-55 minutes or until the crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Broccoli Beef Pie in Casserole Cookbook 2001, p198

Nutritional Facts

1 piece: 632 calories, 46g fat (22g saturated fat), 127mg cholesterol, 657mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 24g protein.

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 6 to 8 tablespoons cold water
  • FILLING:
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cups chopped broccoli, cooked and drained
  • 2 cups (8 ounces) shredded Swiss cheese
  • 4 ounces cream cheese, cubed
  • 1 egg, lightly beaten
  • 1/2 cup plus 1 teaspoon milk, divided
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim even with edge.
  2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broccoli, Swiss cheese, cream cheese, egg, 1/2 cup milk, flour, garlic powder, salt and pepper. Spoon into crust.
  3. Roll out remaining dough to fit top of dish; place over filling. Trim, seal and flute edges; cut slits in top. Brush pastry with remaining milk. Bake at 350° for 50-55 minutes or until the crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Broccoli Beef Pie in Casserole Cookbook 2001, p198

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tastydee User ID: 7228177 52857
Reviewed Apr. 16, 2013

"I don't know maybe it's my. taster but it just didn't have alot of taste? Maybe more broccoli?? some cream of mushroom soup??"

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