Beef and Potato Pie

Photo: Kate Sears; Styling: Paul Grimes

Beef and Potato Pie is our take on the English Shepherd's Pie. For our one-dish version, we cover the mixture with thinly sliced potatoes.

Yield: Serves 4
Cost per Serving: $1.23
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 229
  • Fat: 9g
  • Saturated fat: 3g
  • Protein: 15g
  • Carbohydrate: 22g
  • Fiber: 3g
  • Cholesterol: 39mg
  • Sodium: 521mg

Ingredients

  • 2 teaspoons vegetable oil
  • 3 cloves garlic, minced
  • 8 ounces ground beef
  • 1 medium onion, chopped
  • 2 ribs celery, thinly sliced
  • 2 carrots, chopped
  • 1 russet potato, thinly sliced
  • Salt
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon unsalted butter, melted

Preparation

  1. 1. Preheat oven to 375ºF. Warm oil in a skillet over medium-high heat. Sauté garlic for 1 minute. Add beef and sauté until no longer pink, about 4 minutes. Stir in onion, celery and carrots; sauté for 5 minutes.
  2. 2. In a pot, cover potato slices with cold salted water and bring to a boil. Cook until just beginning to soften, 2 to 3 minutes; drain.
  3. 3. Sprinkle flour over mixture in skillet; sauté for 1 minute. Add broth and Worcestershire sauce. Cook, stirring, until sauce starts to thicken, about 2 minutes. Transfer to a 9-inch pie pan; cover with potato slices.
  4. 4. Brush pie with melted butter; sprinkle with salt. Bake until filling is hot and bubbly, about 30 minutes. Turn broiler to high and place pie on a rack about 5 inches from heat source. Broil until potatoes are golden brown, 2 to 3 minutes.
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