Hearty Meat and Potato Pie *REVISED*

*The former gravy filling for this, I decided was too thick and gloppy, so I got rid of the canned soups and revised things with this much lighter, tastier version*


1 pound ground beef [I used 1/2 ground turkey/half beef]
1 medium onion, chopped small
3 medium potatoes, cubed [I leave the skins on]
2 large carrots, sliced
1 1/4 cups beef broth
1/4 cup flour
1/2 tsp oregano
2 TB tomato paste or ketchup
1 tsp garlic powder, or 3 minced fresh clove
1/8 teaspoon black pepper
1   9 inch pie crust

  1. Preheat the oven to 400 degrees F (220 degrees C). 
  2. In a large skillet, brown the ground beef. Remove from heat and drain off excess fat.
  3. Melt margarine in a saucepan over medium heat. Add potato, carrots, and onion, and cook until the onion is tender [about 5 minutes]. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
  4. Place on a baking sheet, and bake for 35 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.


  1. Im going to make this tonight! Question...do you not put a crust on the bottom...only over the top?


  2. *I* only put 1 crust on the pie, but many [read MOST] pot pies have 2. With the gravy and whatnot, the bottom crust will likely get quite soggy and not benefit the overall flavor.
    Let me know how you like it!!

  3. umm.....I took a nap got up and the recipe is changed but I bought the two kinds of soup for the other recipe! I dont have beefstew mix! I need the old recipe.

  4. Sorry about that! I often tweek the recipes after I make them a time or two. My condensed veg/beef soup had shriveled gross veggies in it, so I opted for the seasoning mix and 1/2 cup of milk instead. That's the only difference.


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