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My review
Beef Pot Pie I
Terri
"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!"
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Ingredients
2 h servings 861 calsOriginal recipe yields 6 servings (1 9-inch deep dish pie)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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
Per Serving: 861 calories; 57.7 g fat; 53.4 g carbohydrates; 21.6 g protein; 54 mg cholesterol; 279 mg sodium. Full nutrition
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Reviews
Read all reviews 2835 Ratings
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Most helpful positive review
9/13/2002
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 add...
Most helpful critical review
11/3/2000
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'...
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9/13/2002
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 add...
9/20/2005
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 ...
4/18/2000
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!
1/12/2004
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
2/19/2011
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 gr...
11/3/2000
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'...
8/15/2006
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!
1/5/2010
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 adde...
9/3/2006
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!