Beef Pot Pie
A colourful assortment of vegetables added to the Base bakes up under a biscuit crust in record time.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 664 |
| pro | 43 g |
| total fat | 26 g |
| sat. fat | 8 g |
| carb | 62 g |
| fibre | 5 g |
| chol | 76 mg |
| sodium | 1.233 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 48% |
| vit A | 40% |
| vit C | 30% |
| folate | 25% |
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1 tsp (5 mL) vegetable oil
2 cups (500 mL) quartered mushrooms
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each dried thyme and savory or oregano
1/4 tsp (1 mL) pepper
2 cups (500 mL) chopped peeled squash or carrots
2 potatoes, peeled and cubed
1-1/2 cups (375 mL) beef stock
5 cups (1.25 L) Beef Base
1/3 cup (75 mL) all-purpose flour
8 oz (250 g) green beans
Biscuit Topping:
2 cups (500 mL) all-purpose flour
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
1/3 cup (75 mL) shortening
3/4 cup (175 mL) milk
Preparation:
In large saucepan, heat oil over medium heat; cook mushrooms, salt, thyme, savory and pepper, stirring often, for 5 minutes.
Add squash, potatoes and 1 cup (250 mL) of the beef stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes.
Add Beef Base; bring to boil. Whisk flour with remaining stock; stir into pan and cook over medium heat, stirring often, until thickened, about 5 minutes.
Meanwhile, trim beans; cut into 1-inch (2.5 cm) pieces. Add to pan and cook, covered, until tender-crisp, about 5 minutes. Pour into 13- x 9-inch (3 L) glass baking dish; set aside.
In bowl, combine flour, baking powder and salt. Using pastry blender or 2 knives, cut in shortening until in coarse crumbs. Add milk all at once, stirring with fork to make soft, slightly sticky dough. Turn out onto lightly floured surface; knead gently 10 times.
Pat out dough to 13- x 9-inch (33 x 23 cm) rectangle; cut into 12 squares. Using spatula, place on filling. Bake in 450°F (230°C) oven until bubbly and topping is no longer doughy underneath, about 20 minutes.
Additional Information
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Variation
Chunky Beef Stew: After adding trimmed and cut green beans, simmer until vegetables are tender, about 10 minutes. Omit biscuit topping.Tip: For a quicker version of the pie, use different toppings. For a phyllo pastry topping, brush 6 sheets phyllo pastry with melted butter and scrunch them over pie to bake for last 10 minutes of cooking. For biscuit topping, use commercial frozen biscuit dough.
Source
© CanadianLiving.com
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