Beef Pot Pie

Beef Pot Pie

AuthorDale's Sauces, Inc.

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Yields1 Serving

 2 tbsp butter
 1.50 diced yellow onion
 1 cup peeled and diced carrots
 1 lb ground sirloin (90/10 ground beef)
 1 8 oz. package sliced mushrooms
 2 tbsp flour
 1 10 oz. can low-sodium cream of mushroom soup
 1 cup low-sodium beef stock
 3 tbsp Dale's Original Seasoning, divided
 1 tsp dried thryme (optional)
 1 cup frozen peas
 1 unbaked pre-made pie crust (from a 15 oz. refrigerated pie crust package)

1

Preheat oven to 400 degrees F.

3

Heat a large skillet over medium-high heat. Add the butter to melt, then the onion and carrot.

4

Cook 6-8 minutes, stirring occasionally, until the onion and carrot are slightly softened.

5

Add the ground beef and mushrooms and continue to cook for 5-6 minutes, or until the beef is no longer pink.

6

Add the flour and cook 1 more minute.

7

Add the soup, stock, 2 tablespoons Dale's, dried thyme and peas.

8

Bring to simmer, then reduce heat to medium and cook for 5 minutes.

9

Transfer pot pie to a 9" deep dish pie plate.

11

Cover the pie plate entirely with the pie crust and tuck the remaining crust under the lip of the pie plate.

12

Pinch to hold tight.

13

Cut 5 slits in the top of the crust.

14

Brush all over with remaining tablespoon of Dale's.

15

Bake 35-40 minutes, or until crust is golden.

16

Let rest 5 minutes, then serve.

Ingredients

 2 tbsp butter
 1.50 diced yellow onion
 1 cup peeled and diced carrots
 1 lb ground sirloin (90/10 ground beef)
 1 8 oz. package sliced mushrooms
 2 tbsp flour
 1 10 oz. can low-sodium cream of mushroom soup
 1 cup low-sodium beef stock
 3 tbsp Dale's Original Seasoning, divided
 1 tsp dried thryme (optional)
 1 cup frozen peas
 1 unbaked pre-made pie crust (from a 15 oz. refrigerated pie crust package)

Directions

1

Preheat oven to 400 degrees F.

3

Heat a large skillet over medium-high heat. Add the butter to melt, then the onion and carrot.

4

Cook 6-8 minutes, stirring occasionally, until the onion and carrot are slightly softened.

5

Add the ground beef and mushrooms and continue to cook for 5-6 minutes, or until the beef is no longer pink.

6

Add the flour and cook 1 more minute.

7

Add the soup, stock, 2 tablespoons Dale's, dried thyme and peas.

8

Bring to simmer, then reduce heat to medium and cook for 5 minutes.

9

Transfer pot pie to a 9" deep dish pie plate.

11

Cover the pie plate entirely with the pie crust and tuck the remaining crust under the lip of the pie plate.

12

Pinch to hold tight.

13

Cut 5 slits in the top of the crust.

14

Brush all over with remaining tablespoon of Dale's.

15

Bake 35-40 minutes, or until crust is golden.

16

Let rest 5 minutes, then serve.

Beef Pot Pie