Ingredients
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1 pound sirloin steak, cubed
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salt and ground black pepper to taste
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1 (14 ounce) can beef broth
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3 large carrots, diced
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3 potatoes, cubed
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1 cup frozen green peas, thawed
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3 tablespoons cornstarch
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⅓ cup water
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2 (9 inch) refrigerator pie crusts
Directions
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Gather all ingredients.
![All ingredients gathered to make beef pot pie.]()
Dotdash Meredith Food Studios
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Brown pieces of meat on all sides in a saucepan over medium heat. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; 2 to 3 hours.
![Meat browning in a saucepan, water added and simmering for a few hours until the meat falls apart.]()
Dotdash Meredith Food Studios
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Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
![Meat transferred to a large mixing bowl, and slightly shredded.]()
Dotdash Meredith Food Studios
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Meanwhile, in another 2-quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; 15 to 20 minutes.
![Carrots and potatoes cooking in beef broth until tender.]()
Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C).
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When carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine peas with carrots, potatoes, and beef.
![Carrots, potatoes and peas adde to mixing bowl with beef.]()
Dotdash Meredith Food Studios
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Dissolve cornstarch with 1/3 cup water. Pour into the saucepan with beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
![Cornstarch and water added to beef broth.]()
Dotdash Meredith Food Studios
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Line a 9-inch pie plate with one of the pie crusts 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.
![Beef mixture added to pie crust, then gravy poured over top.]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
![Pie baked until crust is golden-brown.]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 527 | Calories |
| 24g | Fat |
| 58g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 527 | |
| % Daily Value * | |
| Total Fat 24g | 30% |
| Saturated Fat 5g | 23% |
| Cholesterol 33mg | 11% |
| Sodium 661mg | 29% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 4g | 16% |
| Total Sugars 4g | |
| Protein 20g | 39% |
| Vitamin C 14mg | 16% |
| Calcium 48mg | 4% |
| Iron 2mg | 12% |
| Potassium 726mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
