Beef Pot Pie Filling Dairy Free Recipe

Ingredients for Beef Pot Pie Filling Dairy Free

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Beef
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• Minced Garlic Cloves
• 2 stalks celery, chopped
• Sliced Mushrooms
• Beef Stock
• Bay Leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and chopped
• Fresh Parsley
• 1 (14.1 ounce) package refrigerated pie crusts or your favorite homemade recipe

How to Make Beef Pot Pie Filling Dairy Free

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together flour, salt, and pepper.
3. Dredge the beef cubes in the flour mixture, ensuring they are evenly coated.
4. Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan.
5. Add the chopped onions, minced garlic, and celery to the skillet. Cook for 3-4 minutes, until softened.
6. Stir in the sliced mushrooms and cook for another 3 minutes.
7. Sprinkle the remaining flour mixture over the vegetables and meat. Gradually whisk in the beef broth, stirring constantly until the sauce thickens and comes to a boil.
8. Add the bay leaf, thyme, and basil. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is very tender.
9. Remove the bay leaf.
10. Stir in the cubed potatoes, chopped carrots, and parsley. If using, add the kidney beans now.
11. Pour the filling into a 2.5-liter (or similar size) baking dish.
12. Carefully place the rolled-out pie crust on top of the filling, crimping the edges to seal.
13. Cut several slits in the top crust to allow steam to escape.
14. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.