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Tenderflake Beef Pot Pie


¼ cup (60 mL) Flour

Salt and pepper

2 lbs (1 kg) Stewing beef

1 tbsp (15 mL) Vegetable oil

4 Carrots, diced

3 Potatoes, diced

2 Cloves garlic, sliced

1 cup (250 mL) Mushrooms, quartered

1 (10 oz/284 mL) Can beef broth

¼ cup (60 mL) Red wine

1 Bay leaf

2 Sprigs fresh thyme

1 Tenderflake® Frozen Deep Dish Pie Shell, thawed

1 Egg, lightly beaten

Rich and hearty slow cooked beef stew encrusted in a flaky pastry. Classic comfort food at its best.


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 8 cup (2 L) 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.

Prep Time: 
20 minutes
Cook Time: 
205 minutes
Total Time: 
225 minutes

Tenderflake Beef Pot Pie

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato