Beef Pot Pie Recipe

Name: Beef Pot Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. vegetable oil, divided; 3/4 pound beef cubes (use stew beef); All-purpose flour; 1 tbsp. chopped fresh ginger; 1 clove garlic, chopped; 1/2 c. minced onion; 1 c. beef broth; 1/2 c. sliced carrot (1 lg. carrot); 1 c. diced turnip (1 sm. turnip); 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon cumin seeds; 1/4 teaspoon grnd coriander; 2 teaspoon red wine or possibly malt vinegar; Salt; Freshly grnd pepper; Mango chutney

Servings: persons

2 tbsp. vegetable oil, divided
3/4 pound beef cubes (use stew beef)
All-purpose flour
1 tbsp. chopped fresh ginger
1 clove garlic, chopped
1/2 c. minced onion
1 c. beef broth
1/2 c. sliced carrot (1 lg. carrot)
1 c. diced turnip (1 sm. turnip)
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds
1/4 teaspoon grnd coriander
2 teaspoon red wine or possibly malt vinegar
Salt
Freshly grnd pepper
Mango chutney

1
Prepare crust pastry as directed.
2
Press into ball; wrap in plastic wrap.
3
Refrigerate1-2 hrs (if chilling longer, remove from refrigerator 30 min before rolling out).
4
Meanwhile, prepare beef filling: Heat 1 Tbsp.
5
oil in skillet.
6
Dust beef cubes with 2-3 Tbsp.
7
flour, shaking off excess.
8
Brown meat in oil.
9
Remove; set aside.
10
Add in remaining 1 Tbsp.
11
oil to skillet along with ginger, garlic and onion.
12
Saute/fry over medium heat 5-10 min, or possibly till onion is lightly browned.
13
Pour in beef broth; bring to a boil.
14
Scrape up any browned bits on bottom of skillet.
15
Reduce heat to low.
16
Return beef to skillet along with carrot, turnip, red pepper flakes, cumin, coriander, vinegar and salt and pepper to taste.
17
Cover skillet.
18
Cook over low heat 1 hour.
19
To prepare pie: Spoon meat mix into 9 inch deep dish glass pie plate.
20
Remove crust pastry from refrigerator.
21
Sprinkle board with 1 Tbsp.
22
flour.
23
Roll out dough to a 10 inch circle to fit top of plate.
24
Press edges of dough to plate.
25
Make 1 or possibly 2 slashes in top for steam to escape.
26
Bake pie in a preheated 350 degree oven for 30 min, or possibly till crust is golden brown.
27
Remove from oven; let stand 10 min.
28
Serve with mango chutney on the side as a condiment.
29
Note: Meat mix is also excellent served over plain, cooked rice, instead of in pie.

314

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 16 ingredients. The key ingredients include: 2 tbsp. vegetable oil, divided, 3/4 pound beef cubes (use stew beef), All-purpose flour, 1 tbsp. chopped fresh ginger, and more.

Yes, Beef Pot Pie Recipe 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!