Beef Pot Pie
A easier version of an American classic. Tender braised stew meat with vegetables and flavorful spices in a flaky crust.
Cook Time: 5 hrs 5 mins
Servings: 8
Ingredients: 19
Ingredients
Preparation
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Step 1
Preheat oven to 350°F. Add all ingredients, except peas, pie crust and egg to Dutch oven. Mix lightly, but thoroughly. Bake, covered, 3-1/2 hours or until Stew Meat is fork-tender. Stir in peas; cool mixture slightly.
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Step 2
Coat 9-inch pie plate with cooking spray. Unroll pie crust on flat surface, pressing out fold lines with fingers. Place 1 crust in bottom of pie plate allowing edge to drape over rim. Spoon beef mixture into pie crust. Top with remaining crust, crimping edge to seal. Cut three slits in top of crust to vent; brush top with egg.
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Step 3
Bake 40 to 45 minutes or until crust is golden brown. Let stand 5 to 10 minutes before serving. Serve with salad, as desired.
Nutrition Information
375 Calories
5.5g SAT FAT
32g PROTEIN
5.2 mg IRON
7.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 slice: 375 Calories; 130.5 Calories from fat; 14.5g Total Fat (5.5 g Saturated Fat; 0.3 g Trans Fat; 1.5 g Polyunsaturated Fat; 6.3 g Monounsaturated Fat;) 108 mg Cholesterol; 860 mg Sodium; 31 g Total Carbohydrate; 2.3 g Dietary Fiber; 5.2 g Total Sugars; 32 g Protein; 0 g Added Sugars; 90.5 mg Calcium; 5.2 mg Iron; 689 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 10.9 mg NE Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 268 mg Phosphorus; 7.5 mg Zinc; 34.3 mcg Selenium; 119.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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