This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!

Terri

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Recipe Summary

prep:
1 hr
cook:
1 hr
total:
2 hrs
Servings:
6
Yield:
1 9-inch deep dish pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.

  • Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.

  • Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Nutrition Facts

861 calories; protein 21.6g 43% DV; carbohydrates 53.4g 17% DV; fat 57.7g 89% DV; cholesterol 53.7mg 18% DV; sodium 279.5mg 11% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/14/2003
It is a little time consuming but it was worth it. I believe the previous person used phyllo dough instead of puff pastry. I used the puff pastry and I also added 1/2 cup beef broth. Then I added 2 tbls butter along with 1/4 cup cream. Gave it a richer flavor. Thanks Read More
(36)

Most helpful critical review

Rating: 2 stars
09/08/2002
I don't know if I did something wrong in prep but I didn't think the sauce was nearly thick enough. Also the phyllo dough was lacking the nice flavor of a traditional crust. I don't think I'll make this one again. Read More
(10)
37 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
06/14/2003
It is a little time consuming but it was worth it. I believe the previous person used phyllo dough instead of puff pastry. I used the puff pastry and I also added 1/2 cup beef broth. Then I added 2 tbls butter along with 1/4 cup cream. Gave it a richer flavor. Thanks Read More
(36)
Rating: 5 stars
09/20/2005
This is really very good - with a flavor that's suprisingly complex for a pot pie. I was looking for a way to use up some leftover steak and this definitely fit the bill. I took the advice of the previous reviewers and added about half a can of beef broth with the wine then thickened the liquid with cornstarch right before baking. Will definitely make this one again! Read More
(33)
Rating: 5 stars
03/23/2003
This was a little time consuming but totally worth it! I increased the quantities of the veggies (almost double) and used a double pie crust vs. the puff pastry. It was delicious! Read More
(22)
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Rating: 4 stars
01/12/2004
I added some beef broth and cornstarch to the recipe to make more gravy. Also added a little more beef and placed in individual backing dishes and then it only made 5 servings Read More
(16)
Rating: 2 stars
09/08/2002
I don't know if I did something wrong in prep but I didn't think the sauce was nearly thick enough. Also the phyllo dough was lacking the nice flavor of a traditional crust. I don't think I'll make this one again. Read More
(10)
Rating: 5 stars
02/23/2011
I was looking for a recipe to use up some left over roast and found this one. I only made minor modifications. I added an extra 1/2 Cup of beef broth with corn starch added in to make more gravy. I also used a double pie crust rather than the puff pastry....just personal preference. I only simmered the vegetables for 20 minutes...they were done by then and then I added my left over roast which didn't need to be cooked. I started it out on 375 degrees and cooked it for 20 minutes and then cut the heat down to 350 for about 20 minutes (didn't really keep track). It made a BEAUTIFUL pie (should have taken a picture!!). My husband ate seconds and said he really enjoyed it. I thought the wine gave it a good flavor. Will definitely use this recipe again. Thanks!!! Read More
(10)
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Rating: 5 stars
08/15/2006
Excellent recipe great flavor! I did add some beef broth (as suggested) and added some cornstarch to thicken the sauce to more of a gravy. My husband loved it! Read More
(9)
Rating: 5 stars
09/03/2006
Easy and elegant! Nice twist on a perfect comfort food. Used a merlot needed salt I felt but that could be me. Loved it anyway! Thank you! Read More
(8)
Rating: 5 stars
01/06/2010
I thought it was great though I did change a few things. I added beef broth and a can of cream of mushroom soup. I also thickened it with a little corn starch. I love the flavor the wine added though I used just plain old cooking wine because I had it on hand. I also added green beans. I will make this again. Read More
(8)