Slow Cooker Beef Pot Pie Food
GUINNESS SLOW COOKER BEEF POT PIE
I tweaked a couple of recipes I saw on this site because I didn't have some of the ingredients in my cupboard. So, I added a tin of cream of mushroom/onion soup and more herbs. This recipe is thick. You'll need to use a deep casserole dish. I used my white corningware dish (approx. 4" deep). If you're looking for a "stew" consistency just add more beer and water. This should easily feed 6, but we're feeding 3 growing teenagers. Every last morsel was hungrily consumed in no time.
Provided by run.bullierun
Categories Savory Pies
Time 5h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
- Place beef and all ingredients except mushroom soup in slow cooker.
- Cook on high for approximately 5-6 hours.
- Turn off the cooker and pour in condensed soup, thoroughly mix.
- Set oven to 350F deg.
- Roll out enough puff pastry to cover your dish.
- Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
- Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.
Nutrition Facts : Calories 1478.6, Fat 40.4, SaturatedFat 11.3, Cholesterol 145.2, Sodium 1525, Carbohydrate 123.9, Fiber 8.2, Sugar 7.4, Protein 66.8
SLOW COOKER BEEF POT PIE
Steps:
- Place the beef mixture in a 3 1/2- or 4-quart slow cooker. Add bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all. Cover and cook on low-heat setting for 10 to 12 hours. (Or, cover and cook on high-heat setting for 5 to 6 hours.) Pre-heat oven to 425 degrees Put pie crust on bottom of large round baking dish. Fill with meat mixture. Place second pie crust on top and seal by pinching the two crust together. Cut slits in top of pie crust for steam to vent. .Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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