This hearty and delicious beef pot potato pie is the perfect comfort food for a rainy day.
Print

Beef Pot Potato Pie

This hearty and delicious beef pot potato pie is the perfect comfort food for a rainy day.
Course Main Course
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 10 serverings
Calories 294kcal
Author Carmy

Ingredients

Beef Pot Potato Pie

  • 1 tbsp butter
  • 1.5 lbs beef chuck
  • 2-3 onions diced
  • 6 carrots diced
  • 5 cloves garlic minced
  • 680 grams mushroom
  • 1.5 cup beef broth
  • 3 russet potatoes sliced
  • cheese optional
  • seasoning: salt, pepper, parsley

Blond Roux

  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 cup beef broth

Instructions

  • Heat your oven up to 400F.
  • In your pan, brown your beef chuck and then set it aside in a bowl.
  • Add onions and carrots. Season lightly with salt & pepper. Cook until starting they're soften then add in the mushrooms and garlic. 
  • Add in your broth and then beef.
  • While waiting for the liquid to boil, start your blond roux. Melt your butter in a sauce pan then add in the flour. Stir vigorously with a whisk and then add in the additional beef broth. 
  • Once the blond roux is done, add that slowly into your pan with ingredients and beef broth.
  • Let the mixture simmer for 5 minutes before transferring it into your casserole dishes.
  • Place sliced potatoes on top and sprinkle some salt and pepper (and optional cheese). Bake for 30-40 minutes or until the potatoes are cooked through. Serve with parsley sprinkled on top. 

Notes

If you don't want to make a blond roux, you can thicken the broth with cornstarch. 

Nutrition

Calories: 294kcal