Beef Pot Pie Two Ways

Homemade from scratch

1/2 to 1 pound good 1 inch cubes of *sirloin steak or cubed steak cut into small chunks
1 1/2 cups beef broth or bouillon
2 very large baking potatoes peeled and sliced thick
3 very large carrots peeled and sliced thick
2 stalks celery sliced thick
Fresh or frozen thawed sweet peas may be added
1 small green onion chopped
Paprika
Salt and Pepper to Taste
Flour
Top and Bottom Pie Shells
1 egg beaten with a little water for egg wash

Directions: 

Preheat Oven to 350 degrees

Season chopped cubed steak with paprika a little cracked pepper
In a small frying pan add 2 tablespoons of oil, heat and brown chopped cubed steak
Remove from pan and place in small pot with beef broth
Place that frying pan aside for later use
Bring to a boil broth & beef to a boil
Reduce heat and simmer
Cook until beef is tender
Place vegetables into large pot with water, bring to a boil then simmer until just fork tender.
If adding frozen sweet peas just heat them a short time until heated through in the last few minutes of cooking time for other vegetables that are in the pot.
Return frying pan to stove heat you should have some oil and crusty bits from browning beef.  If you need to add more oil.
Add 2 to 4 tablespoons of self rising flour, stirring until smooth and lightly browned
Ladle broth from pot into this to make a medium thin gravy, cooking until smooth and thickened slightly.
Add salt and pepper if needed to taste
*note about sirloin:  If you use the sirloin that you have cubed into 1 in. pieces you can pull apart with a fork or leave in chunks.  It is your choice.
Drain cooked vegetables place into large bowl, add meat and gravy folding gently

.
Place pie shell into pie pan prick
Add filling
Place top pie shell on seal and crimp as you like slice an X in center of crust.
Brush egg wash onto top pie shell for pretty browning.

Place on baking sheet and bake 25-40 minutes or until golden brown

Beef Pot Pie The Easy Way:

1/2 to 1 pound cubed steak cut into small chunks
1 can beefy mushroom soup  or regular mushroom soup
3/4 cups beef broth or bouillon
1 small bag frozen mixed vegetables or 2 cans drained mixed vegetables
2 potatoes peeled/chopped (if you can't find the vegetables with them included)
Refrigerated Pie Crusts (1 box with 2 shells)
Salt & Pepper to taste
egg with water beaten for egg wash if desired.

Directions:

Preheat Oven to 350 degrees

Brown cubed steak add water to pan cook until tender.
Put beef broth in pot add frozen vegetables heat through, (if you have raw potatoes add them first to cook tender then add frozen or canned vegetables.)
Ladle vegetables from broth draining as you go into a large bowl, Add drained beef to vegetables.
Add mushroom soup to broth stirring and heating until smooth and thick
Pour over meat and vegetables
Place pie shell into bottom of pie pan prick
Spoon filling into pie shell
Place top pie shell on crimp pie shell edges
cut slit X into top
brush egg wash onto pie crust.

 Place on baking sheet and bake 25-40 minutes or until golden brown
 

Tip:  If you have leftover roast you can use it chopped and pulled heated in broth for a quick pot pie. You know like you can use roasted chicken for the chicken pot pie.

Enjoy,

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