Tenderflake Beef Pot Pie

Recipes

Tenderflake Beef Pot Pie

  • SERVES:
    Servings
    0
  • PREP TIME:
    Prep Time
    20
    minutes
  • BAKE TIME:
    Cook Time
    205
    minutes
  • TOTAL TIME:
    Total Time
    225
    minutes

ingredients

  • 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

directions

  1. PREHEAT oven to 300°F (150°C).
  2. 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 œ -3 hours or until beef is tender and falls apart. Remove from oven.
  3. INCREASE oven temperature to 350°F (180°C).
  4. 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.