Monday, October 15, 2012

Comfort Food: Beef Potpie

This is delicious, comfort food at it's beefy best!
It's quick to put together especially if you use the "Cook once, Eat twice" method that I so love!

It's basically this:  If you are using the crock pot, throw in 2 roasts instead of one ...
or double the chicken you need for your recipe to use for the next day's meal.
If you are using the oven, do the same.
Bake off twice the amount of meat while the oven is hot & save the rest for meal #2.
We love to grill out a big bunch of boneless, skinless chicken breasts to use throughout the week.
This method saves time & money ... what's not to love?!

Ok back to the Beef Potpie recipe.

Here are the ingredients you need:
  • 1 beef roast, approximately 2 lbs, cooked & shredded
  • 1 1/2 - 2 cups of reserved beef broth, cooled
  • 1 box ready-to-bake pie crust {use both crusts}
  • 2 cans mixed veggies, undrained
  • 1 can peas, undrained
  • 1 can carrots, undrained
  • beef bouillon cubes
  • 1/4 c. cornstarch
  • black pepper

In large pan, add all the canned veggies, 2 beef bouillon cubes, & a generous sprinkling of pepper.
Cook this until liquid is almost gone & veggies are tender {approx. 15 minutes}.

Add in shredded beef.

Stir to combine.


In mixing bowl, combine approx. 1/4 cup of cornstarch to cooled reserved beef broth
& wisk thoroughly making sure there are no lumps.

*I forgot to snap a pic of this step, so this lovely yellow cornstarch container will have to do.
Talk about keeping it 'real' ;)
{BTW, I HATE the feel of cornstarch!  Soo glad for these containers instead of the boxes!}

Pour the broth mixture into the veggies & meat & stir to combine.
Transfer to a 9x13 baking dish.
It will fill it to the top.
Now, if you want to go more of a rustic, homey style with this dish, just lay the pie crusts on the top,
somewhat overlapping, & stick it in the oven.
This also translates to 'didn't have time to make it all 'Pinteresty' looking, just trying to get food on the table!'
Needless to say, I chose the rustic approach with this recipe.

But, if you wanted to get all fancy, you could cut the pie crust into strips & weave them together
for a really pretty looking Beef Potpie.
These ready-made crusts are very versatile.
Either which way you choose, it needs to bake for 12-15 minutes on 450, til golden on top.

Ah, yeah ... a rustic comfort dish that's warm & hearty.

Next time you are making a roast in your crock pot, throw in some extra so you can make this dish.
As with most of my recipes, there's no exact science ... more of a method.
So, change it up some, if you like.
Use fresh veggies if that's your preference.
Leave out the peas if you like ... or add in onion.
You could even half the recipe & bake it in an 8x8.
You get the gist.
Just try it out.
It's definitely one I'll be making through the cold season.

Here are some additional recipes using the "Cook once, Eat twice" method:
Corn Chowder with Potatoes & Ham
Beef Brisket in the Smoker
Beef Brisket Tacos w/homemade Pico de Gallo



  1. excuse me while I wipe the drool off of my keyboard! This looks awesome!!! Perfect for a cool rainy day like today.

  2.'ve got me giggling =) Thanks for stopping by, Leslie!

  3. Looks delish! and I love the idea of cook once, eat twice :)

    Thanks for stopping by,


  4. With a post like this, you should rename your blog "Call Me Genius"--this post is getting printed out pronto!

  5. Gin, you officially made me LOL!! Thank you for such a sweet {& funny} comment =)
    Thanks for the visit, Heidi.