Slippery Beef Pot Pie
A hearty beef pot pie with tender shredded beef, potatoes, and a flaky crust, perfect for comforting family dinners and cold weather enjoyment.
Ingredients
Instructions
- Boil the beef roast in a large pot with 2 quarts of water until tender, about 2 to 3 hours.
- Add salt, pepper, and garlic powder to taste during cooking.
- Remove the meat from the pot, shred it, and return it to the broth.
- Add sliced potatoes to the pot and cook until tender.
- In a bowl, mix flour and Crisco until crumbly.
- In another bowl, blend eggs with water.
- Stir half of the egg mixture into the flour and Crisco mixture, then add the remaining egg mixture gradually until a dough forms.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce to the broth. You can substitute the beef roast with chuck roast for a more tender result. To save time, use pre-cooked or leftover beef from another meal. If you prefer a flaky crust, try substituting the Crisco with butter or a plant-based margarine.
Serving Suggestions
Serve this hearty Slippery Beef Pot Pie with a side of steamed green beans or a fresh garden salad for a complete meal. A dollop of horseradish sauce can add a nice kick. For a comforting touch, pair it with a slice of crusty bread. It also pairs beautifully with Meatballs In Lemon Sauce With Mashed Potatoes for a delightful dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F (175°C) until heated through, about 20-30 minutes. For best results, cover with foil to prevent the crust from burning while the filling warms up.
Nutrition & Diet Analysis (per serving)
Each serving of Slippery Beef Pot Pie contains roughly 842 calories, with 18g protein, 163g carbohydrates, and 13g fat. It is an excellent source of protein (35% of the Daily Value), iron (34% of the Daily Value), and potassium (23% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1475mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and dough in advance. Assemble the pot pie and refrigerate it for up to 24 hours before baking. Just allow extra time in the oven if baking straight from the fridge.
What can I use instead of beef broth?
If you don't have beef broth, chicken broth or vegetable broth can be used as alternatives. However, keep in mind that the flavor profile will change slightly. You could also use a homemade broth from simmering bones and vegetables.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender, which typically takes about 15-20 minutes of boiling after adding them to the broth. Be careful not to overcook them, or they may become mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).