Beefy Slow Cooker Pot Pie Recipe 495

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

BEEFY SLOW-COOKER POT PIE RECIPE - (4.9/5)

Steps:

• In a bowl, combine steak, 3 tablespoons flour, one teaspoon salt and pepper; toss to coat steak well. Place steak in a slow cooker. Add carrots, potatoes, onion and tomatoes; mix. Cover and cook on low setting for 8 hours. One hour before serving, remove steak mixture to a 2-1/2 quart casserole dish. Combine remaining flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir well. Pat out on a floured surface; roll out to cover casserole dish. Bake, covered, at 425 degrees for 20 to 25 minutes. Makes 6 to 8 servings.

GUINNESS SLOW COOKER BEEF POT PIE

Steps:

• In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
• Place beef and all ingredients except mushroom soup in slow cooker.
• Cook on high for approximately 5-6 hours.
• Turn off the cooker and pour in condensed soup, thoroughly mix.
• Set oven to 350F deg.
• Roll out enough puff pastry to cover your dish.
• Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
• Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.