Beef Pot Pie With Mashed Potato Crust
"From Woman's Day magazine, a pot pie with a mashed potato crust. Can be made ahead."
photo by WiGal
- Ready In:
- 3hrs 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 lbs stew meat
- 1⁄3 cup all-purpose flour
- 2 tablespoons olive oil
- 8 medium carrots, 2-inch pieces
- 2 medium onions, thin wedges
- 1 cup dry red wine
- 2 teaspoons garlic, minced
- 2 teaspoons salt
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon dried thyme
- 6 cups mashed potatoes
- 1 tablespoon parmesan cheese, grated
directions
- Heat oven to 325ºF. Have a shallow 3 quart baking dish ready.
- Coat meat with flour, shaking off excess. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon.
- Add carrots and onions to dish. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil.
- Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.).
- To serve: (If made ahead, reheat stew, covered, in 375ºF oven 40 to 45 minutes until hot and bubbling). Increase oven temperature to 425ºF. Spoon mashed potatoes on stew and sprinkle with parmesan cheese. Bake 10 to 15 minutes longer until edges of potatoes are golden brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Tender meat, a delicious brown gravy, and a wonderful aroma. Timing is right on. I made two minor adjustments-- I reduced the salt to 1 teaspoon and added in some peas otherwise I made as posted. I do think some pepper and more onion should be added, and garlic mashed potatoes on top would be wonderful in this recipe. Made for the Cookathon. -
This was very tasty! I added some pepper cuz I love pepper as suggested by WiGal and it was a nice addition. I used sour cream and butter and half and half in the mashed potatoes for the top and sprinkled some Hungarian Paprika on the mashed potatoes! Looked quite festive! Woo hoo! Everyone loved it and thank you for a great recipe! Always, Jelly :) -
I added corn and peas and reduced the carrots a bit. Also, I used leftover pot roast instead of the stew meat, and it was nice and tender. I also used garlic mashed potatoes instead of plain. The pie came out awesome and it was enjoyed by my family so much! I had homemade biscuits to go with it and it was a totally comforting meal that we will have again this winter! -
Delicious pie: with some, one could say, "old-fashioned ingredients", namely the onions and carrots and, with the garlic and wine, some most definitely NOT old-fashioned ingredients. I doubled the garlic (we love our garlic) added a leek (I just love onions, garlic and leek together) and added some Greek yoghurt to the mashed potatoes to make them creamy but otherwise made this exactly to the recipe. Loved the herbs selected, the blend of flavours and the potato topping. I made 4 smaller pies, one which we enjoyed immensely for tonight's dinner. The other three are in the freezer to be enjoyed on other nights. Thank you for posting this recipe, lazyme. -
Sooo good!!! i did use regular pie crust but it was amazing like that .
Tweaks
-
I added corn and peas and reduced the carrots a bit. Also, I used leftover pot roast instead of the stew meat, and it was nice and tender. I also used garlic mashed potatoes instead of plain. The pie came out awesome and it was enjoyed by my family so much! I had homemade biscuits to go with it and it was a totally comforting meal that we will have again this winter!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
8724165"
