Pepper, Onion And Beef Potpie Recipe

Name: Pepper, Onion And Beef Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup each chopped onion, green pepper and sweet red pepper; 1 tablespoon canola oil; 2 garlic cloves, minced; 3 cups cubed cooked roast beef; 2 cups frozen cubed hash brown potatoes; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 package (10 ounces) frozen corn; 1 jar (4-1/2 ounces) sliced mushrooms, drained; 1 teaspoon Worcestershire sauce; 1/8 teaspoon salt; Dash pepper; 2-1/2 cups all-purpose flour; 1-1/4 teaspoons salt; 1 cup butter-flavored shortening; 4 teaspoons grated onion; 4 to 5 tablespoons cold water

Servings: persons

1/4 cup each chopped onion, green pepper and sweet red pepper
1 tablespoon canola oil
2 garlic cloves, minced
3 cups cubed cooked roast beef
2 cups frozen cubed hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (10 ounces) frozen corn
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash pepper
2-1/2 cups all-purpose flour
1-1/4 teaspoons salt
1 cup butter-flavored shortening
4 teaspoons grated onion
4 to 5 tablespoons cold water

1
In a large skillet, saute onion and peppers in oil for 3 minutes. Add garlic; cook 1 minute longer. Stir in the beef, potatoes, soup, corn, mushrooms, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2
For pastry, combine flour and salt in a large bowl. Cut in shortening until crumbly; sprinkle with onion. Gradually add water, tossing with a fork until dough forms a ball.
3
Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. deep-dish pie plate.
4
Transfer pastry to plate; trim even with edge. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
5
Bake at 375u00b0 for 45-50 minutes or until filling is bubbly and crust is golden brown. Let stand for 15 minutes before cutting.

1317

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 1/4 cup each chopped onion, green pepper and sweet red pepper, 1 tablespoon canola oil, 2 garlic cloves, minced, 3 cups cubed cooked roast beef, and more.

Yes, Pepper, Onion And Beef Potpie 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!

Pepper, Onion And Beef Potpie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions