Beef Pot Pie
Recipe: #17567
February 24, 2015
Categories: Stewing Beef, Potatoes, Bisquick Sunday Dinner, Oven Bake, High Protein, No Eggs, Wine, Beef Dinner, more
"From Woman's Day magazine, a pot pie with a mashed potato crust. Can be made ahead."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (295 g)
- Calories 459.7
- Total Fat - 30.4 g
- Saturated Fat - 14 g
- Cholesterol - 237.5 mg
- Sodium - 674.3 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 3.4 g
- Sugars - 2.5 g
- Protein - 20 g
- Calcium - 580.6 mg
- Iron - 7.4 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 325F. Have a shallow 3 quart baking dish ready.
Step 2
Coat meat with flour, shaking off excess.
Step 3
Heat 1 tablespoon oil in a large heavy skillet over medium-high heat.
Step 4
Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon.
Step 5
Add carrots and onions to dish.
Step 6
Mix wine, garlic, salt and herbs. Add and stir to distribute.
Step 7
Cover tightly with lid or foil. Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.).
Step 8
To serve: (If made ahead, reheat stew, covered, in 375ºF oven 40 to 45 minutes until hot and bubbling).
Step 9
Increase oven temperature to 425F.
Step 10
Spoon mashed potatoes on stew and sprinkle with Parmesan cheese.
Step 11
Bake 10 to 15 minutes longer until edges of potatoes are golden brown.
Tips
No special items needed.
2 Reviews
You'll Also Love
