Beef Pot Pie

Oxmoor House
6 servings


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1 large onion, chopped
3 tablespoons butter or margarine
2 cups cooked, cubed roast beef
1 tablespoon all-purpose flour
1 cup beef broth
1 cup diced, cooked potatoes
1 cup cooked green peas and carrots
2 tablespoons chopped fresh parsley
2 tablespoons sherry
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried whole thyme
Pastry for 9-inch pie
1 egg, beaten


Sauté onion in butter until tender. Add meat; cook 5 minutes. Sprinkle flour over meat, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened. Stir in next 8 ingredients. Spoon mixture into a 9- inch pie plate.

Roll pastry to 1/8-inch thickness on a lightly floured surface. Carefully place pastry over beef mixture. Turn pastry edges under, and press firmly to rim of pie plate to seal; flute edges. Cut slits in top to allow steam to escape. Decorate with pastry cutouts, if desired. Brush top with beaten egg. Bake at 350° for 45 minutes or until golden brown.

Created date

February 2010