Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).

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  • Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

  • Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.

  • Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.

  • Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.

  • Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Nutrition Facts

519 calories; protein 20g; carbohydrates 46.1g; fat 26.8g; cholesterol 35.4mg; sodium 527.4mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
06/29/2016
This is so good!!! I followed the whole trip to the letter- the only adjustments made were an additional stalk of celery and a cup of peas. I also added an additional 3 tablespoons of Worcestershire sauce. I also found that two pounds of beef is way too much to fit in a regular pie pan I had to use a deep Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/29/2016
This is so good!!! I followed the whole trip to the letter- the only adjustments made were an additional stalk of celery and a cup of peas. I also added an additional 3 tablespoons of Worcestershire sauce. I also found that two pounds of beef is way too much to fit in a regular pie pan I had to use a deep Read More
(1)
Rating: 5 stars
03/01/2019
Super simple and yummy! I skipped the wine and added edamame and cauliflower in addition to the veggies listed. It yielded enough for 2 large pot pies. Kids just got home and are excited about the good smell! Read More
Rating: 4 stars
03/30/2021
Very delicious but I would par-cook the potatoes and carrots- they took very long to cook as per recipe. Read More
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Rating: 5 stars
06/05/2018
Wow! This was really good. Even the pickiest of eaters had more than 2 full servings...very unusual. I only made minor substitutions based on what I had on hand. I used Chicken Stock because that's what I had and I only had a 6oz can of tomato paste. Otherwise as written. I covered the pot for the 45 minutes of simmer and veggies were perfect. Great comfort food recipe to have on hand. Read More