This shake and bake mix is used to coat roasted chicken and is made with a variety of flavors. Apply this combination similarly to store-bought products. My family and I both enjoy the taste of this handmade blend just as much!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 6 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 pound sirloin steak, cubed
- salt and ground black pepper to taste
- 1 (14 ounce) can beef broth
- 3 large carrots, diced
- 3 potatoes, cubed
- 1 cup frozen green peas, thawed
- 3 tablespoons cornstarch
- ⅓ cup water
- 2 (9 inch) refrigerator pie crusts
Instructions
- Gather all ingredients.
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- Brown pieces of meat on all sides in a saucepan over medium heat. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; 2 to 3 hours.
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- Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
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- Meanwhile, in another 2-quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; 15 to 20 minutes.
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- Preheat the oven to 350 degrees F (175 degrees C).
- When carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine peas with carrots, potatoes, and beef.
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- Dissolve cornstarch with 1/3 cup water. Pour into the saucepan with beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
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- Line a 9-inch pie plate with one of the pie crusts following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust.
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- Bake in the preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
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Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 661 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I feel obliged to make one constructive criticism: Why would you boil beef chunks in water, and then throw away the water, with all that delicious beef essence? I boiled the beef in the broth itself (in a pressure cooker, requiring only 45 minutes), and used the browning fond as well. That’s where the flavor is. Having said that, it’s not fair for me to rate this recipe, given all the changes I made (added vegetables and garlic, etc). I’ll just say that my version was excellent. And I used guidance for technique, amounts, timing and temperature from this recipe.
Very tasty! I used leftover venison shoulder and it was a hit! Will definitely be making again!
I made this with some beef brisket that I canned. It was delicious. I will make it again with some canned beef, canned potatoes and canned carrots that I made.
Very tasty and pretty easy to make
Not very beefy tasting very bland, it could have used a packet of beef gravy mix for more flavor. I made a roux using butter and flour for a thicker gravy. Not sure I will make this again.
I made a couple of changes to the recipe, I will let you know how it turns out and what I changed, and if the changes worked out.
My first savory pie. Easy to follow instructions and it came out delicious.
It came out perfectly..my family loved it..Thank You.
This was super easy and I even made my homemade crust..
I followed the recipe with just a few changes. I added a cup of diced onion, a little worschire sauce to meat and used jar gravy. This is a great cold weather comfort food and really filling! I will make it again! But I will cut back on the potatoes and use more meat. But it is definitely a great start to a recipe
Because I used left over pot roast with potatoes and green beans, I found that it was too much gravy, it ran out of the crust when cut. But since this is my first time making any pot pie.. I am thrilled at how good it tasted! I made gluten free crusts using King Arthur 1:1 flour. Makes a wonderful crust.
This recipe was delicious and incredibly easy to make! We enjoyed it so much that I have remade it more than once. You can play with the vegetables that you put in- so far I’ve found a simple can of mixed vegetables and the frozen peas creates the easiest preparation and the best tasting pie. As it says, salt to taste… I haven’t needed any at all so be careful before you shake a lot on. Love it. Thanks!
This recipe is a keeper. My husband couldn’t stop raving about it. He kept calling it comfort food. I made it as written, with the addition of onions, celery, and minced garlic, just because we like that combination and I rarely make a dinner without onions. However, I’m sure it would be fine without my additions. The beef broth and carnstarch made a tasty gravy for the filling. I don’t think it needs a gravy packet as some reviewers have used. I did make sure to season with salt and pepper each step of the way, meat, potatoes, and gravy, and it turned out perfectly seasoned, needing no adjustment in seasoning at the table. Great recipe. My husband will be requesting this quite often.
Was delicious. I did cook it about 10m longer than the recipe stated. The crust still could have cooked longer. Might wack up the heat 25 degrees next time. I will make it again.
Needed a little more spices and a thicker gravy
Made this last night with a few changes….used ground venison, a jar of chicken gravy with some beef bullion mixed in and adjusted quantities of vegies. It was very good!
I made a chicken pot pie and this beef pot pie in the same night. This pie was awesome but next time I will use less peas. They were overpowering. Other than that my family of 7 loved both.
The recipe turned out really dry. The taste was good but I would have preferred more of a gravy consistency. The next time I make it I will increase the liquid by at least 50 percent.
we made this recipe exactly as is directed and it had really great flavor but it was too dry. next time i’ll double the gravy recipe and put it on the bottom and the top of the vegetable beef mixture. Otherwise perfect and delicious!
I used cooked prime rib I had cut up and frozen. I browned the pieces after thawing. Worked great for this recipe! And used Trader Joe’s pie crust. Yum! The vegetable proportions seemed huge, so I used one carrot, two medium Yukon golds, and a half cup of peas.
Delicious and very easy. Substituted corn for peas (husband won’t touch a pea). He loved it. Will definitely make again.