“Stick to your ribs beef pot pie.”
READY IN:
1hr 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 frozen deep dish pie shell (homemade or store bought)
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 -3 potatoes, peeled and cubed
  • 1 cup mixed frozen vegetables
  • 2 cups beef broth
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 4 tablespoons butter, divided
  • 12 lb cubed beef
  • 3 tablespoons flour
  • 12 cup cream or 12 cup milk, which ever you prefer
  • salt & pepper

Directions

  1. Preheat oven to 425°F (220°C).
  2. Cook Beef in 1 tablespoon of butter and set aside.
  3. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
  4. Cook and stir until the vegetables are soft.
  5. Stir in the broth.
  6. Bring mixture to a boil.
  7. Stir in the potatoes, and cook until tender but still firm.
  8. In a medium saucepan, melt 2 tablespoons butter.
  9. Stir in the beef & flour.
  10. Add the milk, and heat through.
  11. Add the Beef mixture into the vegetable mixture, and cook until thickened.
  12. Cool slightly, then pour mixture into 1 unbaked pie shell.
  13. Cover with remaining crust.
  14. Flute edges, and make 4 slits in the top crust to let out steam.
  15. Bake in the preheated oven for 20 minutes.
  16. Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown.

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