Beef Pot Pie With Mashed Potato Crust
Pot pies have been enjoyed as a comforting dish since medieval times. They were originally made with a pastry crust and filled with various meats and vegetables.
This is high protein and non vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 pound Beef Stew Meat
- 1 medium Onion
- 2 medium Carrots
- 1 cup Frozen Peas
- 1/4 cup All-Purpose Flour
- 2 cup Beef Broth
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 pound Potatoes
- 2 tablespoon Butter
- 1/4 cup Milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the beef stew meat until browned. Remove from the skillet and set aside.
- In the same skillet, sauté the onion, carrots, and peas until the vegetables are tender.
- Sprinkle the flour over the vegetables and stir until coated.
- Gradually add the beef broth, Worcestershire sauce, thyme, salt, and black pepper. Cook until thickened.
- Return the beef to the skillet and mix well.
- Transfer the beef and vegetable mixture to a greased baking dish.
- In a separate pot, boil the potatoes until tender. Drain and mash with butter and milk.
- Spread the mashed potatoes over the beef and vegetable mixture.
- Bake for 30-35 minutes, or until the mashed potato crust is golden brown.
- Allow the pot pie to rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.