Ingredients for Beef Pot Pie With Mashed Potato Crust
- 1.5 lbs stew meat
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup dry red wine
- 2 cloves minced garlic
- 1/4 teaspoon salt
- Dried Marjoram (not used in recipe)
- 1 teaspoon dried thyme
- Mashed Potatoes (from 2 lbs potatoes)
- 1/4 cup grated Parmesan cheese
- Pepper, to taste
- 1/2 teaspoon dried rosemary
- 2 lbs potatoes
- 1/2 cup milk
- 1/4 cup butter
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How to Make Beef Pot Pie With Mashed Potato Crust
- Preheat oven to 325°F (165°C).
- Prepare a 3-quart shallow baking dish.
- Season 1.5 lbs beef stew meat generously with salt and pepper. Dredge in 1/4 cup all-purpose flour, shaking off excess.
- Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat.
- Brown the beef in 2-3 batches, adding more oil as needed. Remove to the prepared baking dish with a slotted spoon.
- Add 1 cup chopped carrots and 1 cup chopped onions to the baking dish.
- In a bowl, whisk together 1/2 cup dry red wine, 2 cloves minced garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/4 teaspoon salt.
- Pour the wine mixture over the beef and vegetables in the baking dish, stirring to combine.
- Cover tightly with a lid or aluminum foil.
- Bake for 2 hours, or until the beef and vegetables are tender.
- While the stew bakes, prepare mashed potatoes: Boil 2 lbs potatoes until tender. Mash with 1/2 cup milk, 1/4 cup butter, and salt & pepper to taste.
- Increase oven temperature to 425°F (220°C).
- Spoon the mashed potatoes evenly over the top of the stew. Sprinkle with 1/4 cup grated Parmesan cheese.
- Bake for 10-15 minutes, or until the edges of the potatoes are golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
26g
Fat
16g
Carbs
13g
