Sunday, April 10, 2011

Beef and Potato Pot Pie

This was so delicious, I love the beef and potatoes combo and what better to do than put it into flaky pie crust?! YUM!

Beef and Potato Pot Pie

2 pie crusts
1 Cup Shredded Beef
3 medium Baking Potatoes, cubed
3 carrots, sliced
2 Cups beef gravy

Preheat the oven to 375 degrees. Make the pie crusts in advance, time enough to put them in the fridge for at least an hour before using them. I used some shredded beef that was in the freezer leftover from a roast. I also saved drippings (abt. 1 cup) from a roast I made and didn't need gravy for so I used that for the gravy you could just use beef broth or bouillon... just add 1 c. cold water with 1 TBS of cornstarch while it is boiling to thicken, add some beef bouillon to taste, pinch of garlic and onion powder, salt and pepper. Peel and chop the potatoes and carrots and boil in water for 10 minutes, until mostly cooked through and drain. R
oll out one of the crusts and place in the bottom of a pie plate. Pour a layer of gravy in then put in the beef, carrots and potatoes. Then pour the rest of the gravy over it.
Cover with the other pie crust, pinching the sides to seal. Cut 4 big slits in the top crust and brush with some butter. Put into the oven and let it cook for 45-50 minutes, until it is golden brown.


  1. That looks amazing.

    I never thought to put beef stew in a pie crust. Which is stilly, because everything tastes better in a pie crust. Great idea!

  2. Looks good - anything in a crust is 10 times better than out of the crust!! If you get a sec, pop on over to Foodie Friday and link up! Oh, and I found you at Blue Cricket Design. :)