Beef Pot Pie
A hearty beef pot pie featuring tender roasted beef, savory vegetables, and a rich, herb-seasoned gravy, topped with a wholesome, healthy crust.
Servings: 6 servings
Equipment
Ingredients
- 2 pound beef roast chuck, tip, or any lean beef roast around 5-8g fat per 4 ounce serving
- 1 tablespoon olive oil
- 1/2 medium yellow onion diced (100g)
- 1 cup carrots diced (200g)
- 1 cup celery diced (120g)
- 1 cup frozen peas 170g
- 4 tablespoons tomato paste
- 4 tablespoons all purpose flour
- 3 cups beef broth
- 2 cups Kodiak Cakes or Clean Simple Eats Buttermilk pancake mix
- 1 egg
- 1 cup water
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon rosemary fresh or dried
- 1/4 teaspoon thyme fresh or dried
Instructions
- Dice up your roast into bite size pieces. Trim off excess fat. Season well with salt, pepper, garlic powder, and onion powder.
- Heat up the olive oil in a oven safe skillet (I used my 12" cast iron pan) and brown the beef. Do not cook the beef completely, it will finish cooking in the oven. Once browned, remove from pan and set aside.
- Preheat the oven to 350 degrees.
- In the same pan you cooked the beef(there will be leftover liquid, leave it in the pan) over medium high heat, heat up the onions, celery, and carrots. Season with salt and pepper. Cook until the veggies are tender and most the liquid has evaporated. Stir in the tomato paste well.
- Add the flour (it will be clumpy) and slowly stir in the beef broth. Stir continually until the sauce thickens up. Turn off the heat and stir in the peas and the beef.
- In a mixing bowl combine the pancake mix, water, egg, rosemary, and thyme. Pour over the top of the beef mixture. Bake in the oven 30 minutes, or until the top is golden brown.
Notes
- Find in MyFitnessPal and the MacrosFirst apps by searching Stay Fit Mom Beef Pot Pie.
Nutrition
Serving: 330g (1/6 pie) | Calories: 368kcal | Carbohydrates: 26g | Protein: 43g | Fat: 10.8g