Wednesday, 21 May 2008

Easy Ground Beef Pot Pie

This is a great make-ahead-and-freeze recipe for 3 beef pot pies! It's easy to make, but still tastes completely homemade because it uses real gravy, not canned. I usually make one, and freeze the rest of the filling in 2- 1 qt. freezer bags to have a quick and easy dinner in a pinch! Or, leave out the crust and bake all the filling in one greased 9x13 pan for a great casserole.

Easy Ground Beef Pot Pie

2 lbs. lean ground beef
2 onions, chopped
1 t. thyme
6 t. beef bullion granules, or 6 cubes, crushed
3 C. frozen country hashbrowns (the cubed kind)
2 C. frozen mixed vegetables
1 C. frozen peas
1C frozen corn
8 oz. extra sharp cheddar cheese, shredded
5 T. butter
1/2 C. flour
5-6 C. milk
1 t. garlic powder
1/2 t. pepper
3 double 9" crusts (leave these out for casserole)

  1. Pre-heat oven to 350.
  2. Brown ground beef in very large skillet (or use 2 smaller skillets) when beef is about half-way cooked, add chopped onion. When beef is fully cooked and onions are tender, add thyme and beef bullion. Stir well and remove from heat.
  3. Mix all frozen veggies and cheese in a very large mixing bowl. Add ground beef mixture and mix well.
  4. In med. saucepan melt butter. Add flour and stir constantly with a whisk. At 2 min, it will look grainy, at 4 min it should look like a liquid again, at about 6 min, it should have a nice brown color and a nutty fragrance.
  5. Add milk, 1C at a time WHISKING WELL AFTER EACH ADDITION. Now is the time to remove lumps. Add enough milk to make a 'gravy'. When it looks perfect, add 1/2 C more milk - it will thicken in the oven. Season with garlic and pepper to taste. No salt is needed - the bullion will add plenty.
  6. Pour the gravy over the meat and veggies in the large bowl and mix well.
  7. There should be about 12 C. of filling. Line a 9" deep dish pie pan with 1 crust, fill with 4 C. of filling and top with a second crust - fix the edge and slit the top as you like. Bake in a 350 oven for about 30 min, or until the crust is golden brown. Remove from oven and allow to set up for about 5 minutes before slicing.
  8. For the casserole pour all filling into a greased 9x13 dish (or put 4 cups into a small, greased casserole dish) and bake until hot and bubbly - about 25-30 min.
  9. Freeze remaining filling in 2-1 qt. freezer bags.

1 comment:

Jolene Wee said...

yaye! i get to be the first to make a comment.