Beef Pot Pie Filling - Dairy Free
- Ready In:
- 2hrs 25mins
- Ingredients:
- 17
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 59.14 ml flour
- 4.92 ml salt
- 1.23 ml pepper
- 680.38 g beef (cut into 1 inch cubes)
- 59.14 ml oil
- 2 onions, chopped
- 2 minced garlic cloves
- 118.29 ml celery, chopped
- 226.79 g sliced mushrooms
- 473.18 ml beef stock
- 1 bay leaf
- 4.92 ml thyme
- 2.46 ml basil
- 473.18 ml potatoes, cooked and cubed
- 354.88 ml carrots, cooked and sliced
- 118.29 ml fresh parsley, chopped
- pie crust, premade
directions
- Mix flour, salt and pepper; dredge meat.
- In large fry pan, heat oil over medium heat; brown meat. Add onions, garlic and celery and cook for 3-4 minutes (until softened). Add mushrooms and cook for 3 minutes.
- Stir in remaining flour, add stock and cook, stirring until thickened and boiling. Add bat leaf, thyme and basil then cover and simmer for 1-1/2 hours (until beef is tender).
- Discard bay leaf.
- Stir in potatoes, carrots and parsley.
- Place everything in 2.5 ltr baking dish.
- Place rolled out pie crust on top, sealing the edges. Cut slits for steam.
- Bake at 400F for 25 minutes or until it is golden brown.
- ***For freezing for later use either freeze filling and make the crust and bake when ready to eat OR make pie but freeze before baking and bake it when ready to eat it.
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Reviews
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Tweaks
-
With a few changes, I will definitely be making this again. I lessened the thyme to 1/4 tsp and replaced the basil with oregano, used canned diced potatoes and frozen mixed vegetables instead of just carrots. I have been making chicken pot pie and been looking for a good recipe for beef, NOW I have one! THANKS!
RECIPE SUBMITTED BY
Rnault
Canada
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!