Ultimate Beef Pot Pie Recipe

Ingredients

• 1 pound sirloin steak, cubed
• salt and ground black pepper to taste
• 1 (14 ounce) can beef broth
• 3 large carrots, diced
• 3 potatoes, cubed
• 1 cup frozen green peas, thawed
• 3 tablespoons cornstarch
• 0.33 cup water
• 2 (9 inch) refrigerator pie crusts

Instructions

1. Prepare all ingredients for the beef pot pie.
2. In a saucepan over medium heat, brown the beef cubes on all sides. Add water to almost cover the meat. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the beef is tender and easily falls apart.
3. Transfer the tender beef to a large mixing bowl. Shred the beef slightly and season with salt and pepper to your liking.
4. In a separate 2-quart saucepan over medium heat, add beef broth, carrots, and potatoes. Cook for 15 to 20 minutes, or until the vegetables are almost tender.
5. Preheat your oven to 350 degrees F (175 degrees C).
6. Once the carrots and potatoes are tender, transfer them to the large mixing bowl with the shredded beef, leaving the liquid in the saucepan. Add the peas to the bowl and combine all the ingredients.
7. In a separate small bowl, dissolve cornstarch in 1/3 cup of water. Pour this mixture into the saucepan with the beef broth, stirring continuously. Bring to a simmer, reduce heat, and cook for 5 minutes, or until the gravy thickens.
8. Line a 9-inch pie plate with one of the pie crusts, following the package instructions. Spoon the beef and vegetable mixture into the pie crust. Pour the gravy evenly over the top, then cover with the second pie crust.
9. Bake in the preheated oven for approximately 25 minutes, or until the pie crust is golden brown. Allow the beef pot pie to cool for 5 minutes before serving.

Nutrition

• Calories: 527 kcal
• Fat Content: 24 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 661 mg
• Protein Content: 20 g
• Cholesterol Content: 33 mg
• Carbohydrate Content: 58 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g