Get the recipe for Beef Pot Pie III at:
Here’s an essential cold weather dinner that everyone will love. This recipe uses refrigerated pie crusts which saves you plenty of time in the kitchen.
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It is unimportant to place each piece of steak in the pan individually. Just in case you wondered. How stupid.
why not just mix the gravy into everything, instead of just pouring it on top? what is the reason for this?
you'd think mixing would make an consistently even gravy taste.
Also I know for a FACT that the oven was not preheated when you placed the pie in the oven with no gloves, LMAO.
up here lookin' like salt bae, LMAO
Thank you for the inspirational recipe, I’m defined making this, beef pot pie is my favorite 🌞 I’m always impressed at how many whine about ingredients or technique, I guess they don’t know that there r options & no recipe is set in stone.
your crust look raw
Looks good, I always make chicken pot pie. I wanted to make this, but was unsure what type of beef or how to cook it. Btw I really like egg yolk with equal part water beaten and brushed on the crust.
This looks bland. Where are the onions and garlic? Lol
This looks sooo yummy! I'm going to be sure to follow your recipe and I will most definitely let you know how mine comes out!!! Thank you for your great advice. 👍 😀
I've made this recipe twice now. The secret to the crust is (and I did this both times) : Do not put the top crust on right away, let the filling and bottom crust bake first. I let mine basically completely bake, then pulled it out and added the top crust. That lead to perfectly browned bottom and sides and perfect golden brown top.
Then… TAKE A FUCKING SHIT!!!!!!
First, really like the integrity of the vegetables, cut up from raw, not frozen, ones. (Frozen probably wouldn't make a world of difference, but it gives the cook a different feeling to use integral veggies, no?) Second, but not less appreciable, is your having shredded the beef cubes after they're done with their part of the process. Shredding the softened beef cubes doesn't completely undo the chewiness, which we savage carnivores crave; moreover, it spreads the enjoyment (and some of the chewiness) out throughout the whole experience, rather than finishing off the meat in three or so forkfulls or spoonfuls. That, I imagine, helps some to extend meat flavor throughout, as well.
I wrote so much because, after looking over and watching the process, I was/am enthused ahout it. It's a winner that I know will hit the spot. (I "liked" the recipe, while already being a subscriber, thanks to having caught Chef John a good number of times.)
Thank you very much. "All Recipes" is one nothing but a reliable and appreciable site for finding recipes guaranteed to be quality eating experiences.
This pie needs onions, garlic, thyme, rosemary, maybe some Worcestershire or soy sauce…even a little red wine if you’re into that.
YOU CALL THAT GOLDEN BROWN?!
I would suggest cooking the pie crust in the oven first, for around 10 minutes with something weighing it down inside, then poking multiple holes in the base with a fork before putting it back in the oven for another 5 minutes before you put the filling in. This just makes it nice and firm and properly cooked
Way too much work… a pasty is easier and your meat doesn't have that awful overcooked taste.
Great vid and thanks for sharing it.
Pass… boiled meat in water? Then shredded?
2 – 3 HOURS!? What about just using a pressure cooker? Depending on your preference you won't even need to shred the meat
If you want a quick and lazy version of this here you go. Put some pre cubed stew meat potatoes and carrots in a pressure cooker and pour in the beef broth. Season to taste then cook around 10-15 once its built up pressure. While thats going heat your oven then what i like to do is add a bottom crust to the pan and pre heat it a bit. Once thats done and the pressure cooker is done remove the meat and vegetables adding it to the bottom crust. Add a slurry like in the video cooking it in the pot till its a gravy. Top the mixture with it then put the top crust over venting as seen in the video. Everything is basically cooked your just browning the crust at this point. Since you pre cooked the bottom crust it doesnt take long to finish. Once the top crust is done thats it your done. The pressure cooker already makes the meat and veggies fork tender.
I used the meat scrapes leftover from making a bone broth. The pie was great. I used frozen succotash and grated mozzarella. The cheese really made it special
get a chuck roast and where are the onions garlic and seasoning?
Would you use onion, celery, corn or mushrooms?
Why shred the beef? Isnt it better to keep it in cubes?