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Beef & Vegetable Potpie | Can't Stay Out of the Kitchen | scrumptious #Potpie #recipe with #StewBeef seasoned with #MontrealSteakSeasoning, #potatoes, #carrots, #peas, #GreenBeans & corn in a delicious, flaky #HomemadePieCrust. Every bite is mouthwatering, irresistible comfort food! #beef #BeefAndVegetablePotPie

Beef and Vegetable Potpie

Teresa Ambra
Beef and Vegetable Potpie is one of those comfort food meals you won't be able to stay out of! Every bite is sumptuous, savory & utterly mouthwatering. This one includes stew beef seasoned with Montreal Steak Seasoning, potatoes, carrots, corn, peas and green beans in a delicious herb-flavored beef sauce. Wonderful for family or company dinners.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Course Beef Entree
Cuisine American
Servings 24
Calories 311 kcal

Equipment

  • 1 large Dutch oven with lid or stock pot with lid
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • 3 9-inch or 10-inch deep dish pie plates
  • 1 Rolling Pin

Ingredients
  

  • 1 cup carrots peeled and sliced
  • 1 cup corn frozen
  • 1 cup green beans frozen
  • 1 cup peas frozen
  • 2 large Yukon gold potatoes peeled and chunked (I used baby Dutch yellow potatoes)
  • 1 cup celery diced
  • 1 leek green top removed, washed thoroughly and sliced
  • 1 cup sweet onion chopped
  • 1 cup water
  • 1/2 cup flour (I used unbleached flour)
  • 1 tsp. sea salt
  • 3/4 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tbsp. dried parsley
  • 32 oz. beef broth
  • 2 lbs. stew beef (I actually used three pounds because I was trying to use it up)
  • 1 tbsp. Montreal Steak seasoning
  • 3 tbsp. avocado oil divided use
  • 6 pie crusts for two 9 or 10-inch deep dish pies

Instructions
 

  • Prepare enough crust for top and bottom of three regular pie plates.
  • Set aside.
  • Season stew beef with Montreal steak seasoning.
  • Dredge meat in ½ cup flour.
  • Heat a Dutch oven with 2 tbsp. avocado oil.
  • Add beef and brown until no longer pink.
  • Add beef broth, reduce heat to low, cover with lid, cook beef approximately one-half hour or until beef is tender.
  • While beef is cooking, chop vegetables.
  • In an extra-large skillet, pour remaining tablespoon of avocado oil.
  • Add potatoes, carrots, onions, leek and celery to skillet and sauté until veggies are tender (cover with lid during cooking time), about 15 minutes.
  • Season with salt, pepper, thyme and parsley.
  • Add the sautéed vegetables to the beef broth in Dutch and cook over low heat.
  • Add corn, peas and green beans and cook about five minutes until veggies are tender.
  • Turn off heat.
  • Prepare pie crust for top and bottom layers of three 9 or 10-inch pie plates.
  • Place bottom pie crust into three deep dish 9-inch pie plates.
  • Spoon beef filling into one of the crusts.
  • Gently lay the top crust on top of the filling and press down around the edges to seal.
  • Roll the edges under and press them a bit harder to ensure the crust is sealed.
  • Flute edges.
  • Cut a few slits in the top of the pie crust to allow steam to escape while cooking.
  • Put pie in preheated 300 degree oven.
  • Repeat process with remaining pot pie filling and top crust layer.
  • Bake at 300° about an hour, or until crust is baked.
  • For large oval or 9x13” baking dishes, bake about 1 hour 20-30 minutes, or until done.
  • If pie crust starts to brown, tent with foil to prevent burning or scorching.
  • Let stand for 15 minutes before cutting potpie.
  • Yield: three 9-inch potpies.

Notes

NOTE: Preparation time does not include time to roll out pie crusts.
 
NOTE: You can also used individual miniature pie plates or ramekins for this recipe; bake about 30-45 minutes.
 
NOTE: This recipe can be cut in thirds if you only want to make one potpie.
 
NOTE: Pies can be baked and frozen. Thaw and reheat about 30-40 minutes until bubbly. Tent with foil if necessary to avoid the crust burning.
 
NOTE: You can use homemade or store-bought crust for this recipe.
 
NOTE: Have all six pie crusts rolled out and ready to go before adding beef filling. Don't put the beef filling in the pie crust and leave out while you roll out a crust or work on another pie. That will cause the crust to get really soggy while baking. Work one pie at a time and pop into the oven as soon as that one is finished. Then work on the other pie. (MAKE SURE YOUR OVEN IS PREHEATED AT THIS POINT!)
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 311kcalCarbohydrates: 30gProtein: 13gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 429mgPotassium: 358mgFiber: 3gSugar: 2gVitamin A: 1104IUVitamin C: 8mgCalcium: 48mgIron: 3mg
Keyword beef, beef potpie, carrots, corn, green beans, main dish, peas, potatoes
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