Beef Pot Pie I

Name: Beef Pot Pie I
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 1 9-inch deep dish pie
Ingredients: 1 (17.5 ounce) package frozen puff pastry, thawed; 4 tablespoons olive oil; 1 cup chopped onion; 1 teaspoon minced garlic; 1 cup raw porcini mushrooms; 1 cup chopped carrots; ½ cup chopped celery; 1 potato, diced; 1 pound beef tenderloin, cubed; 1 bay leaf; 1 teaspoon dried oregano; 1 cup dry Marsala wine; 2 tablespoons chopped fresh parsley; 1 egg white

Rating: 4.3 stars

37 Ratings
29 Reviews
4 Photos

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!

By Terri

Gallery

Recipe Summary

prep:

1 hr

cook:

1 hr

total:

2 hrs

Servings:

Yield:

1 9-inch deep dish pie

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
Step 3

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.
Step 4

Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
Step 5

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

Nutrition Facts

Per Serving:

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)

Most helpful positive review

CYNDI787

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

Helpful

(36)

Most helpful critical review

KCHASE

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

Helpful

(10)

37 Ratings

5 star values: 20
4 star values: 12
3 star values: 2
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CYNDI787

06/14/2003

Helpful

(36)

shipgirl

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

Helpful

(33)

Shelly Barton

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

Helpful

(22)

MJBALDWIN

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

Helpful

(16)

KCHASE

09/08/2002

Helpful

(10)

LATHAMDM

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

Helpful

(10)

Tanya Alexander Bourne

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

Helpful

(9)

Christine Grace

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

Helpful

(8)

SHANNON

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

Helpful

(8)

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Nutritional Information

Beef Pot Pie I

Servings Per Recipe: 6
Calories: 860.6

% Daily Value *

protein: 43 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 12 %

sugars:

fat: 89 %

saturated fat: 81 %

cholesterol: 18 %

vitamin a iu: 75 %

niacin equivalents: 85 %

vitamin b6: 29 %

vitamin c: 14 %

folate: 22 %

calcium: 5 %

iron: 25 %

magnesium: 17 %

potassium: 18 %

sodium: 11 %

thiamin: 49 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Beef Pot Pie I

1 of 29

All Reviews

CYNDI787

06/14/2003

Helpful

(36)

shipgirl

09/20/2005

Helpful

(33)

Shelly Barton

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!

Helpful

(22)

MJBALDWIN

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

Helpful

(16)

KCHASE

09/08/2002

Helpful

(10)

LATHAMDM

02/23/2011

Helpful

(10)

Tanya Alexander Bourne

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!

Helpful

(9)

Christine Grace

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!

Helpful

(8)

SHANNON

01/06/2010

Helpful

(8)

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Beef Pot Pie I

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (29)

Most helpful positive review

Most helpful critical review

All Reviews for Beef Pot Pie I

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Beef Pot Pie I

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (29)

Most helpful positive review

Most helpful critical review

All Reviews for Beef Pot Pie I