Kittencal's Beef Pot Pie Recipe

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Ingredients:

Serving

1 unbaked pie pastry (large enough to fit a 10-inch deep-dish pie plate or to fit top of a small casserole dish)
1/3 cup butter
2 large onions, chopped
2 medium celery ribs, coarsely chopped
3 large garlic cloves, minced
1 tbsp tomato paste
1 tsp dried chili pepper flakes , add them in for heat (optional)
2 tsp dried thyme (rubbed between fingers to release flavors)
1/4 cup flour
2 cups leftover beef gravy
2 tbsp worcestershire sauce ( use only if using beef broth)
3 cups cooked beef, cut into small cubes ( use leftover steak or roast, can use more or less)
4 small potatoes, peeled (cut into 1/2-inch cubes
2 carrots, peeled (cut into about 1/4-inch cubes or a little larger)
1 (10 oz) can sliced mushrooms, well drained
salt & freshly ground black pepper (to taste)

Directions:

Preheat oven to 375 degrees F.
Prepare a 10-inch deep-dish pie plate or use a medium casserole dish.
In a small saucepan cook the cubed potatoes and diced carrots together in boiling water with a teaspoon of salt until the potatoes are JUST until fork-tender (about 6-8 minutes) they should cook at the same time, don't worry if the carrots are a bit more firmer (do not overcook the potatoes) drain and set a side.
Heat butter in a large skillet over medium-high heat; add in onion, celery, dried chili flakes (if using) saute until soft (about 3-4 minutes).
Add in garlic and cook 2 minutes.
Stir in the tomato paste for 1 minute.
Stir in flour, then whisk for 1 minute.
Add in the gravy (or consomme or broth) whisk until thickened (about 2-3 minutes).
Add in the Worcestershire sauce (ONLY if you are using just the beef broth, if you are using leftover beef gravy then omit).
Add in the cooked beef and mushrooms; simmer for about 15-20 minutes on top of stove.
Add in the cooked potatoes and carrots; mix to combine.
Season with salt if needed.
Pour the mixture into deep-dish pie plate or casserole dish.
Top with pie pastry, leaving about 1-1/2 inches all around the dish.
Flute the ends of the pastry all around the dish, then cut a couple of slits on top to let steam escape.
Place on a baking sheet to catch any spills.
Bake for about 40-45 minutes, or until the filling is bubbly and the pastry is browned.
Delicious!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	905.57 Kcal (3791 kJ)
Calories from fat	342.16 Kcal
		% Daily Value*
Total Fat	38.02g	58%
Cholesterol	133.71mg	45%
Sodium	4632.72mg	193%
Potassium	1380.51mg	29%
Total Carbs	94.96g	32%
Sugars	26.85g	107%
Dietary Fiber	9.81g	39%
Protein	45.66g	91%
Vitamin C	10.4mg	17%
Vitamin A	1.2mg	40%
Iron	10.2mg	57%
Calcium	227.1mg	23%

Amount Per 100 g
Calories	203.35 Kcal (851 kJ)
Calories from fat	76.83 Kcal
		% Daily Value*
Total Fat	8.54g	58%
Cholesterol	30.02mg	45%
Sodium	1040.29mg	193%
Potassium	310mg	29%
Total Carbs	21.32g	32%
Sugars	6.03g	107%
Dietary Fiber	2.2g	39%
Protein	10.25g	91%
Vitamin C	2.3mg	17%
Vitamin A	0.3mg	40%
Iron	2.3mg	57%
Calcium	51mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.5

Points
23

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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