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–+ servings
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5 from 2 votes

Shredded Beef Pot Pies

A delicious individual serving of shredded beef pot pie. It's loaded with shredded beef, veggies, sauce, and topped with a crispy crust!
Prep Time20 minutes
Cook Time50 minutes
Course: Lunch/Dinner Recipes, Macro Friendly Recipes, Meal Prep, Recipes
Cuisine: American
Diet: Low Calorie
Servings: 5 bowls
Author: Krista Pool

Equipment

Ingredients

  • 1 medium russet potato diced (226g)
  • 1/2 medium yellow onion diced (100g)
  • 1/2 cup carrots diced (100g)
  • 1 cup celery diced (120g)
  • 2 tablespoons butter
  • 1/2 cup frozen peas 85g
  • 3 tablespoons tomato paste
  • 3 tablespoons all purpose flour
  • 2 cups beef broth
  • 20 ounces cooked shredded beef
  • 1 cup Kodiak Power Cakes flapjack & waffle mix
  • 1 cup water
  • 1 egg
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon rosemary fresh or dried
  • 1/4 teaspoon thyme fresh or dried
  • 2 teaspoons salt
  • 1/8 teaspoon pepper

Instructions

  • Preheat the oven to 350 degrees.
  • Over medium heat, heat up the onions, celery, and carrots, potatoes, and butter. Season with salt and pepper. Cook until the veggies are tender, about 10 minutes.
  • Add the tomato paste and stir well. Add the flour and stir well (it will be clumpy). Slowly stir in the beef broth, stirring continually until the broth is incorporated well.
  • Place the beef in a microwave safe bowl and heat up 2-3 minutes. Pour the beef, along with any extra liquid that melts off into the bowl from heating, into the veggie mixture. Add the peas and stir it all well.
  • Everly distribute into your 5 bowls. Each cup gets about 1 cup.
  • In a mixing bowl combine the pancake mix, water, egg, onion powder, garlic powder, rosemary, thyme, salt and pepper. Evenly pour over the top of the 5 bowls. Each bowl gets 1/3 cup of the mixture.
  • Bake in the oven 50-60 minutes, or until the tops are golden brown.
  • Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.

Notes

  • You can make this Gluten Free by using the Clean Simple Eats gluten free pancake mix and Measure for Measure flour in place of the all purpose flour.
  • Search the MyFitnessPal or MacrosFirst app food databases for Stay Fit Mom Shredded Beef Pot Pies to log in your food diary.

Nutrition

Serving: 1bowl | Calories: 441kcal | Carbohydrates: 30.5g | Protein: 47.6g | Fat: 14.8g | Fiber: 5.1g