Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Beef Pot Pie https://www.metro.ca/userfiles/image/recipes/pate-au-boeuf-7382.jpg PT20M PT3H25M PT3H45M
Preheat oven to 300°F (150°C).Combine flour, salt and pepper in a large bowl.Add stew beef and toss to coat.Heat oil in a Dutch oven over medium-high heat.Add beef and brown on all sides. Remove and set aside.Add carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently.Return beef to pot and add broth, wine, bay leaf and thyme.Add water, if needed, to almost cover meat and vegetables.Bring to a boil.Cover and transfer to preheated oven for 2 ½ -3 hours or until beef is tender and falls apart.Remove from oven.Increase oven temperature to 350°F (180°C).Coat an 2 L (8 cup) casserole dish with non-stick cooking spray.Fill with beef stew.Remove pie pastry from foil pan and gently place on top of beef stew, pinching the edges all around the dish.Make 3 small slits in top of crust to allow steam to escape.Brush pastry with egg and bake in preheated oven until golden brown, about 20 to 25 minutes.
6
2 1 2 2
1 Tenderflake frozen deep dish pie shell, thawed 1/4 cup (60 ml) flour salt and pepper 1 Tbsp. (15 mL) vegetable oil 2 lb (1 kg) stewing beef 4 carrot, diced 3 potatoes, diced 2 cloves garlic, diced 1 cup (250 mL) mushrooms, quartered 10 oz (284 mL) beef broth 1/4 cup (60 mL) red wine 1 bay leaf 2 sprigs of fresh thyme 1 egg, lightly beaten
Beef Pot Pie

Beef Pot Pie

Rate this recipe
1 Vote
6
servings
0:20
Preparation
3:25
COOKING
3:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    Tenderflake frozen deep dish pie shell, thawed
  • 1/4 cup
    (60 ml)
    flour
    You might like:

    Flyer Deals  (2)
    10 BONUS Reward Miles when you buy 1
    FIVE ROSES OR ROBIN HOOD FLOUR

    FIVE ROSES OR ROBIN HOOD FLOUR

    $7.99 ea.

    5 kg, SELECTED VARIETIES

    10 AIR MILES® Bonus Miles


    BOB'S RED MILL ALMOND FLOUR

    BOB'S RED MILL ALMOND FLOUR

    $15.99 ea.

    453 g SELECTED VARIETIES



  • salt and pepper
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 2 lb
    (1 kg)
    stewing beef
  • 4
    carrot, diced
    You might like:

    Flyer Deals  (3)
    CANADA ORGANIC CARROTS

    CANADA ORGANIC CARROTS

    $2.99 ea.

    2 lb, PRODUCT OF CANADA, CANADA NO. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE


    PEELED BABY CARROTS

    PEELED BABY CARROTS

    $3.99 ea.

    907 g PRODUCT OF ONTARIO OR U.S.A.


  • 3
    potatoes, diced
    You might like:

    Flyer Deals  (3)
    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


    BETTY CROCKER POTATOES

    BETTY CROCKER POTATOES

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.89 EA.


    ASPARAGUS

    ASPARAGUS

    $2.99 /lb or ea.

    PRODUCT OF MEXICO, No. 1 GRADE OR PRODUCT OF PERU, No. 1 GRADE, 2.99/lb, 6.59/kg THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 g, PRODUCT OF CANADA SELECTED VARIETIES, 2.99 EA.


  • 2
    cloves garlic, diced
  • 1 cup
    (250 mL)
    mushrooms, quartered
    You might like:

    Flyer Deals  (2)
    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g, PRODUCT OF ONTARIO


    BELLE GROVE DRIED MUSHROOMS

    BELLE GROVE DRIED MUSHROOMS

    $4.49 ea.

    14 g, SELECTED VARIETIES


  • 10 oz
    (284 mL)
    beef broth
  • 1/4 cup
    (60 mL)
    red wine
  • 1
    bay leaf
  • 2
    sprigs of fresh thyme
  • 1
    egg, lightly beaten
Imprimer ma sélection

Preparation

Preheat oven to 300°F (150°C).

Combine flour, salt and pepper in a large bowl.

Add stew beef and toss to coat.

Heat oil in a Dutch oven over medium-high heat.

Add beef and brown on all sides. Remove and set aside.

Add carrots, potatoes, garlic and mushrooms to the pot and cook 4-5 minutes, stirring frequently.

Return beef to pot and add broth, wine, bay leaf and thyme.

Add water, if needed, to almost cover meat and vegetables.

Bring to a boil.

Cover and transfer to preheated oven for 2 ½ -3 hours or until beef is tender and falls apart.

Remove from oven.

Increase oven temperature to 350°F (180°C).

Coat an 2 L (8 cup) casserole dish with non-stick cooking spray.

Fill with beef stew.

Remove pie pastry from foil pan and gently place on top of beef stew, pinching the edges all around the dish.

Make 3 small slits in top of crust to allow steam to escape.

Brush pastry with egg and bake in preheated oven until golden brown, about 20 to 25 minutes.

Source : Tenderflake

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.