Beef Pot PieSubmitted by: KELLYSPRETTY
Beef broth, bouillon, consomme, 3 cup
Carrots, raw, .5 cup, chopped
Celery, raw, .5 cup, diced
Onions, raw, .25 cup, chopped
*Peppers, sweet, red, fresh, .5 cup, chopped
Garlic, 1 clove
Peas, frozen, 1 cup
Cornstarch, 2 tbsp
Water, tap, .25 cup (8 fl oz)
Ground beef, lean, 6 oz change with beef tenderloin diced (not accounted for in calorie count)
Parsley 2 tsp
salt and pepper to taste
Pie Crust: you need half of this recipe (adjusted in calorie count)
*Flour, white, 1 cup + 2 tbsp
Salt, .5 tsp
*Canola Oil, .3 cup
Water, tap, 2 tbsp
Whatever spices you want to add in pastry (I added oregano and Mrs. Dash garlic and herb)
Can change out pastry for phyllo pastry, adjust oven temp to 350 and only bake about 6 min. I didn't have any phyllo pastry in the house!
Maybe even trying whole wheat flour for a change?
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In a medium pot, add beef stock, carrots, celery, onion, red pepper, garlic and thyme, and boil on stovetop until carrots soften, about five minutes.
Add diced beef, peas and parsley, and continue cooking for two to three minutes until beef is cooked through.
In medium bowl, mix together cornstarch and water, and stir into beef mixture. Bring to a boil. Season with salt and pepper.
Divide beef mixture among four dishes.
mix flour, salt and whatever other spices you would like to add to the pastry, add canola oil and mix. then add the ice water and mix just until combined. Use half of dough and Roll out to 1/8".
Place pastry, Cut into a circle big enough to cover one dish. Pinch edges around dish to secure. Repeat three more times for remaining dishes.
Place in oven until Pastry is browned. About 20-25 min
Serving Size: makes 4 pies
Number of Servings: 4
Recipe submitted by SparkPeople user KELLYSPRETTY.