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.
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!
