Beef Savory Pie Recipe

This Beef Savory Pie Recipe is pure comfort food.


The recipe is very old and mom made this with leftover pot roast for another meal.


This pie can have any kind of vegetables you like in it and has layers of pastry crust with a delicious creamy gravy that are the characteristics.


The kids absolutely love this meal when I make it and it can also feed a large family inexpensively.


What's a better way to use up leftover roast beef other than making a beef pot pie for dinner its, the perfect way to repurpose leftovers.


If you love comfort foods, do try our Salisbury Steak Marsala and our Chicken and Dumplings recipes.


Scroll Down to the printable recipe card for this recipe.

Homemade or store-bought ingredients

Beef, Chicken, or Turkey, savory pies are always fun to eat and a whole meal, is probably my favorite casserole dish on the planet.



You can use all store-bought pie dough or make my yummy pie crust homemade recipe below.



Good ole comfort food indeed!

Shopping List to Make this Recipe

• beef or other meats 
• vegetable suggestions: carrots, pea's mushrooms, corn
• cubed cooked potatoes
• pastry for a two-crust pie
• heavy cream or milk, and butter, to brush on top of the crust
• beef  or whatever meat you're using gravy

Other Meats To Use

1. boneless chicken
2. boneless turkey
3. pork tenderloin
4. venison
5. lamb

Easier Beef Pie Tips

• use a store-bought pie crust
• use jarred gravy
• add canned potatoes
• use mixed frozen vegetables you prefer for a quick version

More Recipes to Try

Italian Shepherd's Pie


Mom's Tuna Casserole

Comfort Food

If your family loves delicious fillings in a savory pastry crust they will love this filled beef pie!.



Don't be afraid to make several and freeze them raw for another time, they will last around 3 months in the freezer and taste just like the day you made them!

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American

Yield: 10

Author: Claudia Lamascolo

Savory Beef Pie in Pasty Crust

This is a savory beef pie with gravy and vegetables in a pastry crust

Prep time: 10 MinCook time: 60 MinTotal time: 1 H & 10 M

Ingredients

• 3 cups beef roast leftovers (or you can use beef sauteed with garlic in oil, salt, pepper, and Italian seasoning)
• ( I usually have leftovers and have used chicken, turkey, or venison if not a beef lover)
• 2 1/2 cups assorted vegetable suggestions: carrots, pea's mushrooms, corn, or other leftover vegetables you may have on hand
• One or more cups of cubed cooked potatoes ( microwave them first so they are cooked)
• 1 1/2 cups of beef gravy homemade, bottled, or canned gravy mixed with 1/4 cup of marsala wine
• pastry for a two-crust pie
• heavy cream or milk, and butter, to brush on top of the crust.
• Crust:
• 2 cups flour
• 1/2 teaspoon salt mix together with flour
• 2/3 cups shortening cut into the flour then add
• 4 1/2 tablespoons ice water
• Mix till dough forms a ball.
• Roll out on floured board two 9 inch crust and a line pie plate.
• Brush bottom of crust with 1 tablespoon butter.
• Homemade gravy or use Beef Gravy store-bought:
• 2 tablespoons beef fat and juices
• 2 tablespoons flour
• 1 cup beef stock (omit 1/4 cup beef stock if using Marsala)
• 1/2 teaspoon garlic powder, a pinch of pepper, and salt
• 1/4 cup of Marsala wine optional, 8 ounces of sliced mushrooms

Instructions

1. Gravy Instructions:
2. Pour beef juices into a small saucepan and add an equal amount of flour to the juices.
3. Mix them together well.
4. Then turn on a very low heat and stir constantly so the gravy doesn't burn.
5. Continue stirring and cooking this mixture until it turns brown and starts to bubble a little.
6. The flour needs to be cooked properly, otherwise, your gravy will taste raw.
7. Remove the flour mixture from the heat and very slowly add the beef stock in small amounts.
8. I add everything to a food processor to make a smooth gravy.
9. Then put back on the heat.
10. Don't leave your gravy unattended.
11. Continue stirring until it reaches the thickness you desire and then serve immediately or use for pot pie.
12. Assembly:
13. Line oil-sprayed deep casserole dish with rolled-out dough.
14. Place chunks of meat and mixed vegetables on top of the crust.
15. Pour gravy, on top of meat and potato/vegetable mixture.
16. Place another piece of rolled dough to fit over the top. Brush with melted butter.
17. Bake at 400 degrees till browned and bubbly around 45 minutes to an hour.

Nutrition Facts

Calories

1261.74

Fat (grams)

64.71 g

Sat. Fat (grams)

19.62 g

Carbs (grams)

122.71 g

Fiber (grams)

6.63 g

Net carbs

116.07 g

Sugar (grams)

5.66 g

Protein (grams)

33.25 g

Sodium (milligrams)

2013.71 mg

Cholesterol (grams)

49.33 mg

https://www.whatscookinitalianstylecuisine.com/2016/07/beef-pot-pie-recipe.html

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