Beef and Veggie pie

Beef and Veggie pie
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 718.7
  • Total Fat: 43.6 g
  • Cholesterol: 104.0 mg
  • Sodium: 1,038.3 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 37.8 g

View full nutritional breakdown of Beef and Veggie pie calories by ingredient


A delicious dish that is sure to please the entire family. A delicious dish that is sure to please the entire family.
Number of Servings: 4


    1 LB. Stew Meat
    1 12 oz. pkg Frozen Mixed Vegetables
    2 tsp. Minced Garlic
    2 tsp. Dehydrated Minced Onions
    2 tbsp. Vegetable Oil
    1 tsp. Season Salt
    1/2 tsp. Pepper
    4 tsp. Corn Starch
    1 1/4 c. Water
    1. Deep Dish Pie Crust
    1. Pie Crust


Trim as much fat as possible off the meat. Put vegetable oil in a skillet and coat the bottom. Cook the meat until its done. Remove the meat from the broth and save broth. Poor the broth into a measuring cup and add water bringing it to 1 1/2 cups. Poor back into the pan and add the beef stock. Heat and stir until beef stock is dissolved. Now add garlic, onion, and mixed vegetables to the meat and mix well. Using a fork, poke holes all over the sides and bottom of the deep dish crust. Bake at 400 degrees for 11 minutes. Remove and let cool. Now put meat mixture into the pie crust. Heat the broth to a boil. Mix corn starch with 1/4 cup water. Stir till dissolved. Turn broth down to a simmer. Stir in corn starch liquid to make the gravy. Poor the gravy into the pie dish until you can see it coming up the side. Place the second pie crust on top. Cut off the excess and seal the edges. Cut a slit in the middle. Bake in oven preheated to 425 degrees for 20 to 25 minutes until golden brown and gravy is bubbling. Remove, let cool for 5 minutes and serve.

Serving Size: 1/4 of the pie is one serving

Number of Servings: 4

Recipe submitted by SparkPeople user FDILALLO.