Ingredients for Beef Pot Pie Filling Dairy Free
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 lbs beef stew meat, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 8 ounces fresh mushrooms, sliced
- 4 cups beef stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 3 large potatoes, peeled and cubed
- 2 large carrots, chopped
- 1/4 cup fresh parsley, chopped
- 1 (9 inch) pie crust
- 1 (14 1/2 ounce) can kidney beans, drained and rinsed (optional)
- 1 (14 1/2 ounce) can diced tomatoes, undrained (optional)
- 2 teaspoons beef bouillon granules (optional)
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How to Make Beef Pot Pie Filling Dairy Free
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together flour, salt, and pepper.
- Dredge the beef cubes in the flour mixture, ensuring they are evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan.
- Add the chopped onions, minced garlic, and celery to the skillet. Cook for 3-4 minutes, until softened.
- Stir in the sliced mushrooms and cook for another 3 minutes.
- 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.
- 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.
- Remove the bay leaf.
- Stir in the cubed potatoes, chopped carrots, and parsley. If using, add the kidney beans now.
- Pour the filling into a 2.5-liter (or similar size) baking dish.
- Carefully place the rolled-out pie crust on top of the filling, crimping the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
17g
Fat
173g
Carbs
7g
