Dinner

Beef and Vegetable Pot Pie is for Dinner.

Beef and Vegetable Pot Pie takes 15 minutes to prepare.

Beef and Vegetable Pot Pie takes 40 minutes to cook.

Beef and Vegetable Pot Pie makes 6 servings.

The ingredients for Beef and Vegetable Pot Pie are:

2 tsp Extra Light Olive Oil
1 lb Lean Top Round, trimmed and cubed
1 medium (2-1/2" dia) Onions, raw, chopped
2 stalk, medium (7-1/2" - 8" lon Celery, raw, chopped
2 TBSP + 1 TSP Flour - Gold medal all purpose flour
2.5 cup Beef Broth - Swanson Low Sodium
.5 lb Red New Potato, raw, chopped
2 TBSP Worcestershire Sauce
2 cup Peas and carrots, frozen
1 serving Pillsbury 9" Refrigerated Pie Crust (entire pie crust) (by MORE2LUV31)

Here is how you make Beef and Vegetable Pot Pie:

*Preheat oven to 375. Spray 3-qt baking dish with nonstick spray*Heat 1 tsp oil in large skillet over medium high heat. Add beef and cook until browned, about 6 minutes. Remove from skillet.*Add remaining tsp of oil, onions and celery. Cook over medium heat until vegetables are softened, about 5 minutes. Sprinkle with flour and cook stirring constantly for 1 minute. *Return beef to skillet, add broth, potatoes and Worcestershire (additional seasonings can be added salt, pepper, garlic powder, onion powder... if desired), bring to a boil. Reduce heat, cover and simmer until mixture is bubbly and sauce has thickened between 5 to 10 minutes. Remove from heat and add frozen peas and carrots. Pour into prepared baking dish.*Unroll pie crust and place dough over filling leaving a 1-inch overhang. Trim off excess and fold the 1- inch overhang under and crimp the edges. Cut 6 (1/2 inch) slits in the top of the dough. Bake until crust is golden brown about 35-40 minutes. Let stand 10 minutes before serving.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JENNYLEIGH73.

The nutritional information for Beef and Vegetable Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 435.2

• Total Fat: 14.2 g
• Cholesterol: 68.4 mg
• Sodium: 534.2 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 5.0 g
• Protein: 32.9 g