Traditional Beef Potpie

  1. In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate.
  2. Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm.
  4. Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges.
  5. Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450u0b0 for 10 minutes. Reduce heat to 350u0b0; bake 30 minutes longer or until pastry is golden brown.

flour, cheddar cheese, salt, pepper, thyme, shortening, cold water, boneless beef, onion, vegetable oil, mushrooms, beef broth, salt, thyme, garlic, pepper, potatoes, carrots, celery, flour, browning sauce

Taken from www.tasteofhome.com/recipes/traditional-beef-potpie/ (may not work)

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