Comida Kraft
Recipe Box

Vegetable and Beef Pot Pie

Prep Time
30
min.
Total Time
1
hr.
Servings

6 servings, about 1 cup each

Prepare a tasty Vegetable and Beef Pot Pie entrée that everyone will love! Our hearty beef pot pie features a gravy made with beef broth and steak sauce.

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What You Need

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Make It

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  • Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
  • Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
  • Bake 25 to 30 minutes or until golden brown. Serve warm.

Shortcut

To quick-thaw frozen vegetables, microwave for about half the cooking time specified on the package.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Servings

  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
AMOUNT PER SERVING
Calories 380
Total fat 19g
Saturated fat 5g
Cholesterol 60mg
Sodium 770mg
Carbohydrate 27g
Dietary fiber 3g
Sugars 5g
Protein 26g
% Daily Value
Vitamin A 140 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I LOVED this recipe! I LOVED this recipe! I did cook my meat in a skillet as directed, however it was not tender enough for us, so I threw the meat in the pressure cooker with some broth for about 10-15 minutes to soften it up. I had trouble with the crust that I had, so I had to double crust it and I had lots of little pieces left over, so I crumbled the extra pie crust peices and baked in a seperate container and used them as a "garnish" (extra crumbles yum yum yumm) I didnt us as much A1 (for our tastes) Very Very EXCELLENT!!!!
Date published: 2006-09-27
Rated 5 out of 5 by from I would agree with the comment below about coating the meat in flour and cooking it along with... I would agree with the comment below about coating the meat in flour and cooking it along with everything else to make it more tender. That really worked for me. I also let it simmer a bit longer and added a can of mushrooms. I'm also a fan of crust on the bottom and top so I liked my caserole dish with the other pie crust and prebaked it for about ten mintues and then filled it up and put the crust on top. it was delicious even a couple of days later for leftovers.
Date published: 2006-11-06
Rated 4 out of 5 by from This was a great recipe. This was a great recipe. I used fresh carrots, mushrooms and celery instead of frozen peas and carrots. I also used 4 tablespoons of Worstershire sauce instead of A-1 and about 1/4 cup extra broth (basically the whole can). I let it simmer for about 20 minutes to soften the veggies and the meat and reduce the extra liquid. I seasoned it with salt, pepper and a little garlic powder. A great fall/winter meal!
Date published: 2004-11-10
Rated 4 out of 5 by from I substituted a little bit of red wine for some of the beef broth and used mixed vegetables instead... I substituted a little bit of red wine for some of the beef broth and used mixed vegetables instead of just the peas and carrots. Also, I cooked the meat first in the skillet with olive oil & the flour and then added the remaining ingredients directly to the pan. The beef came out a little more tender this way and gave a good foundation to the dish.
Date published: 2006-09-29
Rated 4 out of 5 by from Excellent and easy! Excellent and easy! Added sliced canned white potatos and used a bag of mixed veggies that were frozen - added flavor and different textures. Only suggestion would be to lessen the amount of A1 sauce - maybe 1/4 cup vs 1/3. Also the tip about covering the pot to make the steak tender was dead on! The flank steak was extra soft!
Date published: 2006-11-20
Rated 5 out of 5 by from ^_^ I've never worked with beef before, and mom always said it was hard--but this turned out... ^_^ I've never worked with beef before, and mom always said it was hard--but this turned out excellent! Only problem was I couldn't find the pastry--nothing that would bake in 30 mins (everything I saw took 15). So I just baked biscuits separately.
Date published: 2006-02-04
Rated 3 out of 5 by from I liked this recipie but any ideas for something to use other than A-1. I liked this recipie but any ideas for something to use other than A-1. I did not like the taste it added to the pot pie. Other than that one ingredient it was good. Next time I may just put mashed potatoes on top instead of crust.
Date published: 2007-07-28
Rated 5 out of 5 by from never can find a good beef pot pie ricipe and this one allows you to add double crust, variety of... never can find a good beef pot pie ricipe and this one allows you to add double crust, variety of vegtables and mushroom soup as thickener in place of the broth. Great just as is or make it your own way.
Date published: 2006-01-16
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