Healthy Beef Pot Pie Recipe
Description
This healthy beef pot pie recipe is a delicious, comforting dish that is the perfect combination of hearty beef, vegetables, and a buttery crust. It’s a great way to make a comforting meal without all the unhealthy ingredients. This pot pie is full of flavor and sure to satisfy the whole family. It’s also a great way to use up leftovers from a roast or other cooked beef.
Prep Time
This recipe has a total prep time of about 15 minutes. This includes pre-cooking the beef, prepping the vegetables, and making the dough. This is a relatively quick and easy meal to make, so it’s perfect for weeknights or when you’re short on time.
Cook Time
The cook time for this recipe is about 40 minutes. This includes baking time for the pot pie and pre-cooking the beef and vegetables. The total cook time may vary slightly depending on the type of oven you use, so make sure to check the pot pie occasionally while it’s baking.
Ingredients
This recipe calls for the following ingredients:
-1 pound lean ground beef
-1 onion, diced
-2 carrots, diced
-2 celery stalks, diced
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon dried oregano
-1 teaspoon dried thyme
-2 tablespoons butter
-2 tablespoons all-purpose flour
-1 cup beef broth
-Salt and pepper, to taste
-1 sheet frozen puff pastry, thawed
-1 egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F.
2. In a large skillet over medium-high heat, brown the ground beef. Once browned, drain any excess fat and set aside.
3. Reduce heat to medium and add the onion, carrots, celery, garlic powder, onion powder, oregano, and thyme. Cook until vegetables are softened, about 5 minutes.
4. Add the butter and flour to the pan and stir until combined. Cook for 1 minute.
5. Add the beef broth and stir to combine. Cook for an additional 5 minutes or until the mixture has thickened.
6. Add the cooked beef to the pan and stir to combine. Season with salt and pepper, to taste.
7. Pour the mixture into a 9-inch pie plate.
8. Cut the puff pastry to fit the top of the pie plate. Place the puff pastry on top of the beef mixture. Cut a few slits in the top of the pastry to allow steam to escape.
9. Brush the top of the pastry with the beaten egg.
10. Bake for 20-25 minutes or until the puff pastry is golden brown.
11. Let cool for 5-10 minutes before serving.
Equipment
This recipe requires the following equipment:
-Large skillet
-9-inch pie plate
-Rolling pin
Notes
This recipe is a great way to use up leftovers from a roast or other cooked beef. Feel free to use any vegetables you have on hand, such as potatoes, peas, or corn.
Nutrition: Per Serving
This recipe makes 4 servings. Nutrition information per serving is as follows:
-Calories: 463
-Carbohydrates: 28g
-Protein: 23g
-Fat: 29g
-Saturated Fat: 11g
-Cholesterol: 93mg
-Sodium: 486mg
-Potassium: 419mg
-Fiber: 2g
-Sugar: 2g
-Vitamin A: 400IU
-Vitamin C: 5mg
-Calcium: 36mg
-Iron: 2mg
Recipe Tips
This pot pie is great served with a side of steamed vegetables or a salad. You can also use store-bought puff pastry to save time. To make this recipe vegetarian, simply leave out the beef and use vegetable broth instead of beef broth. You can also add other vegetables, such as mushrooms, as desired.
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