Beef Empanada Pot Pie Recipe

Name: Beef Empanada Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 3 1/2 cups diced baking potatoes (about 1-1/4 pounds); 1 cup chopped onion; 1 1/4 lbs ground sirloin; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1 dash black pepper; 2 large garlic cloves, minced; 1/3 cup all-purpose flour; 1/2 cup beer; 1 (10 1/2 ounce) can beef consomme; 1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, drained; 2 tablespoons chopped pitted green olives; 1 tablespoon cider vinegar; 1 (10 5/8 ounce) box refrigerated garlic breadsticks

Servings: persons

cooking spray
3 1/2 cups diced baking potatoes (about 1-1/4 pounds)
1 cup chopped onion
1 1/4 lbs ground sirloin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 dash black pepper
2 large garlic cloves, minced
1/3 cup all-purpose flour
1/2 cup beer
1 (10 1/2 ounce) can beef consomme
1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, drained
2 tablespoons chopped pitted green olives
1 tablespoon cider vinegar
1 (10 5/8 ounce) box refrigerated garlic breadsticks

1
Preheat oven to 350u00b0.
2
To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
3
Add potato and onion; cover and cook 7 minutes, stirring occasionally.
4
Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
5
Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
6
Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
7
Remove from heat, and stir in olives and vinegar.
8
Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
9
Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
10
Place dough on top of beef mixture, pressing to edge of dish.
11
Cut 5 slits in top of crust to allow steam to escape.
12
Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
13
Bake at 350u00b0 for 25 minutes or until golden brown and bubbly around the edges.
14
Let stand 10 minutes before serving.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: cooking spray, 3 1/2 cups diced baking potatoes (about 1-1/4 pounds), 1 cup chopped onion, 1 1/4 lbs ground sirloin, and more.

Yes, Beef Empanada Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef Empanada Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions