Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
Beef Pot Pie
3 CARROTS (PEEL AND CHOP SMALL)
4 POTATOES (PEEL AND CHOPPED)
1 ONION (CHOPPED)
1 KNORR BEEF BOUILLON
3 CUPS HOT WATER
Simmer vegetables in 4-5 cups water with bouillon until tender. Drain
1 LB. GROUND CHUCK
1/2 CUP ONION (CHOPPED)
1/2 BELL PEPPER (CHOPPED)
Place beef, onion and pepper in skillet cook on medium/high until brown drain. Put back in skillet.
3/4 CUP BROWN GRAVY MIX (MCCORMICK)
Place gravy mix in milk and mix well. Pour over meat in skillet, simmer until thick. Add drained
vegetables and stir.
2 READY MADE PIE CRUSTS (REFRIGERATED SECTION NEAR BISCUITS)
Place pie crust in bottom of round baking dish (it will
overlap sides) fill with beef mixture. Top with remaining crust. Cut slits in top of crust and bake
at 375-degree F for 1 hour. Bottom crust should be brown! OPTION: USE CANNED MIXED VEGGIES.
MAKES ABOUT 6 SERVINGS
COLLARD VALLEY COOKS VOL 2 COOKBOOK
This Beef Pot Pie is Amazing and perfect to serve a crowd for dinner! With a good beefy gravy and flakey crust this recipe will please even your picky eaters! Please let us know if you give this Beef Pot Pie a try and thanks so much for watching!
Beef Pot Pie Recipe – Volume Two Cookbook Recipe – Collard Valley Cooks
With the economy's food prices rising sky high, it is a great time to purchase ground beef and cook at home. This recipe has simple ingredients that you should already have as staples in your own kitchen. Add this great hamburger steak recipe to your menu planning this week! (Never consume raw ground beef)