Deep Dish Beef Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 291.8
  • Total Fat: 11.2 g
  • Cholesterol: 61.9 mg
  • Sodium: 466.9 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 22.0 g

View full nutritional breakdown of Deep Dish Beef Pie calories by ingredient
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Number of Servings: 8


    1 pound lean boneless beef for stew -- trim separable fat cut into 1/2" pieces
    1 tablespoon olive oil
    1 cup onion -- chopped
    1 cup celery -- chopped
    1 cup carrots -- sliced
    2 small potatoes -- peeled cubed
    2 cups tomato Sauce
    teaspoon dried thyme or basil -- crushed
    teaspoon salt
    2 cloves garlic finely chopped
    1 tablespoon all-purpose flour
    1 cups fresh or frozen peas
    1 teaspoon skim milk

    cup all-purpose flour
    teaspoon baking powder
    3 tablespoons margarine
    3 tablespoons cold water


Coat a large skillet with olive oil. Preheat over medium-high heat. Brown the meat in skillet. Stir in onion, celery, carrots, turnip, tomato juice, thyme, salt, 1/8 teaspoon pepper, 1 cup water and garlic. Cover and simmer 50 to 60 minutes or till meat is nearly tender. Combine the flour and 2 tablespoons water. Stir into skillet mixture. Cook and stir till thickened and bubbly. Stir in peas. Spoon into a 11/2-quart casserole. Cover with pastry; flute edges. Brush with skim milk. Cut vents for steam. Bake in a 400 oven for 30 minutes or till pastry is lightly browned and meat and vegetables are tender.

Pastry: Combine cup all-purpose flour and teaspoon baking powder. Cut in 3 tablespoons margarine till mixture resembles coarse crumbs. Sprinkle with 3 tablespoons cold water, one tablespoon at a time, stirring with a fork till mixture holds together. Form into a ball. On a floured surface, roll dough into a circle 1 inch larger than the top of the casserole.

Number of Servings: 8

Recipe submitted by SparkPeople user NIKI778.

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