Beef Pot Pie

When I was a kid, a big treat for my brother and me was a store bought pot pie. My mother didn't allow us to eat a lot of foods like that so when we did, we thought it was so unique! Little did I know that all my mom probably wanted was a night off from cooking. I think back in the day, she would have preferred to make, and us to eat, something like this. I think a pot pie is such a homey meal, don't you? This is pretty simple to throw together and makes a nice big delicious pot pie.

Beef Pot Pie



1 10-ounze package frozen veggies (or 2 cups) ~ thawed
1 10-ounce can Golden Cream of Mushroom soup
2 cups diced beef (I used a small sirloin steak)
1 medium onion ~ diced
2 medium potatoes ~ diced and cooked
1/3 cup water
1 teaspoon Worcestershire sauce
Salt & Pepper to taste
2 pie crusts (frozen then thawed OR homemade)

Preheat oven to 400 degrees. Line a deep dish pie plate or a casserole dish with one of the crusts. 

In a skillet, cook diced beef with the onions until beef is almost done.

In a large bowl, combine the veggies, cooked beef/onion mixture and cooked potatoes.

In a small bowl, combine the soup, water, Worcestershire sauce and salt & pepper.

Pour soup mixture over veggies/meat mixture and stir to combine.

Pour mixture onto pie crust. Cover with remaining pie crust.

Cut slits to vent. Brush top crust with a beaten egg, if desired.

Bake for 30 - 40 minutes until crust is golden brown.

Allow to sit for 10 minutes before serving.


 

Here we go!

 

Coat the diced beef with the flour.

 

Then brown it in a skillet with the onions.

 

Combine the soup, water, Worcestershire 

sauce and the salt and pepper.

 

In a large bowl, combine the 

meat, veggies, and potatoes.

 

Pour in the soup mixture 

and stir to combine.

 

Pour filling into a pie crust lined pan.

 

Top with another pie crust 

then brush with beaten egg.

 

Bake!

 

A nice hearty dinner!