Beef Pot Pie II recipe

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Ingredients

2 peeled and cubed red potatoes
¾ cup carrots, cubed
¼ cup chopped onion
1 ¾ cups diced cooked beef
2 (12 ounce) jars beef gravy
1 teaspoon beef bouillon granules
1 teaspoon Beau Monde ™ seasoning
salt and pepper to taste
1 cup buttermilk baking mix
½ cup milk
1 egg

Nutrition Info

456 calories
carbohydrate: 42.6 g
cholesterol: 91.3 mg
fat: 20.5 g
fiber: 2.5 g
protein: 23.5 g
saturatedFat: 6.7 g
servingSize: -
sodium: 1532.4 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes and carrots in a medium saucepan and fill with water to cover. Cover and cook over medium high heat until almost done (about 10 to 15 minutes). Drain and let cool for a few minutes.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. In a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. Season with salt and pepper to taste and mix all together.

  4. In a large bowl combine the baking mix, milk and egg and mix together until smooth. Pour beef mixture into an ungreased 9 inch deep dish pie plate. Pour pastry dough on top.

  5. Bake in preheated oven 25 to 30 minutes, until crust is golden.

Recipe Yield

5 servings

Recipe Note

This recipe is great for leftover beef roast! Mmm, beefy!

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