Beef Cheese Pot Pie π₯§
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Yield: 1 pie
Calories: 928.4 per serving
Description:
Craving that cozy pot pie goodness without the hours in the kitchen? This Beef Cheese Pot Pie is the answer! A delightful blend of savory beef, creamy cheese, and hearty vegetables, all encased in a flaky pie crust. π₯§ It’s a family favorite in my household, and I’m excited to share this easy recipe with you!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Yukon gold potatoes |
| 8 – 10 | Baking potato |
| 1 | Large onion |
| 1 | Cup of milk |
| 1 | Can of cream of mushroom soup (10.75 oz) |
| 3/4 | Cup of shredded cheese (cheddar or your choice) |
| To Taste | Salt and pepper |
| Optional | Chopped parsley, for garnish |
Instructions:
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Preheat Oven π‘οΈ: Preheat your oven to 400Β°F (200Β°C).
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Saute Beef and Onion π₯©π§ : In a large skillet, heat a bit of oil over medium-high heat. Add the ground beef and chopped onion. Saute until the beef is browned and the onion is softened, about 3-6 minutes. Season with salt and pepper to taste.
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Boil Potatoes and Carrots π₯π₯: While the beef is cooking, bring a medium pot of water to a boil. Add the Yukon gold potatoes and baking potatoes, cut into chunks, along with the carrots. Boil for about 5 minutes until slightly tender. (For firmer veggies, boil 3-4 minutes.) Drain and set aside.
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Prepare Cheese Mixture π§: In a bowl, whisk together the cream of mushroom soup and milk until well combined. Stir in the shredded cheese until it’s nicely incorporated into the mixture.
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Combine Ingredients π₯£: Add the drained potatoes and carrots to the skillet with the beef and onions. Pour the cheese mixture over the beef and veggies, stirring everything together until evenly coated. Let it simmer for 2-3 minutes to meld the flavors.
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Assemble the Pie π₯§: Transfer the beef and veggie mixture into a 9-inch deep-dish pie pan, spreading it out evenly. Place the pie crust over the top, trimming any excess. Press the edges of the crust into the rim of the pan to seal.
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Vent the Crust βοΈ: Using a sharp knife, make 6 two-inch diagonal slits in the center of the crust, radiating out from the center. This allows steam to escape while baking.
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Bake π: Place the pot pie in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
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Let it Rest β°: Remove the pot pie from the oven and let it cool for about 5-10 minutes before serving. This helps the filling to set slightly and makes it easier to slice into perfect portions.
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Serve and Enjoy! π½οΈπ: Garnish with chopped parsley if desired, then slice into generous wedges and serve hot. This Beef Cheese Pot Pie is a hearty, comforting meal that’s sure to satisfy your cravings! Enjoy with a side of steamed veggies or a fresh green salad for a complete dinner.
Nutritional Information (Per Serving):
- Calories: 928.4
- Fat: 59.6g
- Saturated Fat: 21.1g
- Cholesterol: 176.1mg
- Sodium: 913.9mg
- Carbohydrates: 40.5g
- Fiber: 4.4g
- Sugar: 4.1g
- Protein: 54.7g
Recipe Notes:
- Customize It: Feel free to add your favorite veggies to the mix! Peas, corn, or green beans would all be delicious additions.
- Make-Ahead: You can assemble the pot pie ahead of time and refrigerate until ready to bake. Just add a few extra minutes to the baking time if it’s chilled.
- Freezing: This pot pie freezes well! Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- Cheesy Twist: For an extra cheesy kick, sprinkle some extra shredded cheese on top of the crust before baking.
Enjoy this Beef Cheese Pot Pie recipe for a cozy dinner that’s easy to make and packed with delicious flavors! π₯§β¨
