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Beef Pot Pie | Can't Stay Out of the Kitchen | the most succulent and amazing #beefpotpie ever! You won't want to make any other recipe after trying this! #beef #potpie

Beef Pot Pie

Teresa Ambra
Beef Pot Pie is outstanding! This delicious and savory pie is chocked full of beef, veggies and seasonings which provide the ultimate, perfect Beef Pot Pie. This one's made in a delicious Homemade Coconut Oil Pie Crust. Great comfort food meal for family or company dinners.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Beef Main Dish
Cuisine American
Servings 12
Calories 607 kcal

Equipment

  • 2 10-inch deep dish pie plates
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • measuring cups
  • measuring spoons
  • 1 14" skillet with lid

Ingredients
  

  • 1 1/2 lbs. top sirloin steak cubed
  • 1 large onion chopped
  • 1 leek green top removed, washed thoroughly and diced
  • 4 cloves garlic minced
  • 8 oz. mushrooms sliced
  • 2 ribs celery diced
  • 3 small carrots sliced
  • 3 large Russet potatoes or any kind of potatoes (Yukon gold are great)
  • 32 oz. beef broth
  • 1 1/2 tsp. sea salt
  • 3/4 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried marjoram
  • 1/2 tsp. liquid smoke
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. dried parsley
  • 2 large roma tomatoes diced
  • 12 oz. green peas frozen
  • 1/2 cup all-purpose flour or more, if needed (I used UNBLEACHED all-purpose flour)
  • 3 tbsp. avocado oil
  • 4 recipe for 2 top and bottom crust pies or 4 individual pie crusts

Instructions
 

  • Cut steak into cubes.
  • Melt avocado oil in a very large skillet.
  • Add beef.
  • Cook a few minutes turning over each side so no pink remains.
  • Cover with lid and continue cooking, stirring occasionally, about 15 minutes until beef is tender.
  • Add onions, leeks, celery and garlic.
  • Stir to combine and continue cooking with lid on another 5 minutes.
  • Add mushrooms and sauté 5 more minutes.
  • Add carrots, potatoes, beef broth, seasonings, Worcestershire sauce and liquid smoke.
  • Cover with lid and cook until carrots are fork tender, about 15-20 minutes.
  • Add tomatoes and peas and cook through about 5 minutes.
  • Dissolve flour in enough water to make a thin paste.
  • Stir to combine and pour over beef mixture in skillet.
  • Cook a few minutes until mixture thickens.
  • Turn off heat.
  • Set aside.
  • Prepare pastry.
  • Fit bottom crust into two different 10-inch deep dish pie crusts.
  • Prepare top crusts.
  • Divide beef filling between each pie.
  • Top with top crust.
  • Make about 6 slits in the pie for filling to bubble to the surface.
  • Place in oven immediately or the crusts will get soggy.
  • Bake at 300° about 75-90 minutes or at 350° about one hour, or until done.
  • If necessary, tent pies with foil to avoid over-browning.
  • Yield: Each pie serves 6.

Notes

NOTE: Preparation time does not include time to make and roll out pie crusts.
 
 
NOTE: You can also freeze one of the pies before baking. Thaw several hours before baking, or bake frozen until cooked through – probably about 2 hours.
 
 
NOTE: Do not pour beef pot pie filling into pie shell until top crust is ready to put on top or the crust will get soggy.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 607kcalCarbohydrates: 66gProtein: 23gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 33mgSodium: 853mgPotassium: 999mgFiber: 6gSugar: 5gVitamin A: 2621IUVitamin C: 23mgCalcium: 101mgIron: 6mg
Keyword beef, carrots, casserole, main dish, mushrooms, peas, pot pie, potatoes
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