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Hearty Beef and Vegetable Pot Pie

Enjoy a satisfying and warm Hearty Beef and Vegetable Pot Pie that is ideal for busy weeknights and chilly evenings. This easy recipe brings together velvety ground beef, vibrant mixed veggies, and a golden, flaky crust, delighting your family's taste buds.
4
42 min
TOTAL TIME
664
CALORIES
$2.16
PER SERVING
Hearty Beef and Vegetable Pot Pie
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Ingredients
11 INGREDIENTS
4 SERVINGS
Condensed Cream Of Mushroom Soup
10 1/2 oz condensed cream of mushroom soup
Minced Garlic
1 tbsp minced garlic
Paprika
1 tsp paprika
Salt
1/2 tsp salt
Potatoes
2 cups potatoes
peeled and cubed
Dried Marjoram
1 tsp dried marjoram
Dried Oregano
1 tsp dried oregano
Ground Beef
1 lb ground beef
Pie Crust
1 whole pie crust
Black Pepper
1/4 tsp black pepper
Frozen Mixed Vegetables
1 1/2 cups frozen mixed vegetables
thawed
Directions
10 STEPS
12 min
PREP TIME
30 min
COOK TIME
42 min
TOTAL TIME
1
In a large skillet, cook the ground beef and cubed potatoes over medium heat until the beef is browned and the potatoes are softened.
2
Drain off any excess fat from the skillet.
3
Add minced garlic, marjoram, oregano, and paprika to the skillet. Sauté for 3-5 minutes on low-medium heat.
4
Preheat your oven to 425°F (220°C).
5
Add condensed cream of mushroom soup to the skillet, and stir until well incorporated.
6
Mix in thawed mixed vegetables, salt, and black pepper with a large spoon.
7
Transfer the meat and vegetable mixture to a 9-inch pie dish.
8
Cover the filling with the store-bought pie crust, crimping the edges to seal.
9
Use a fork to make a few light puncture holes in the crust, allowing steam to escape.
10
Bake in the preheated oven for 30 minutes, or until the crust is nicely browned.
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Health Info
Macros
54g
CARBS
43g
FAT
26g
PROTEIN
Contains these allergens
MILK
WHEAT
1 Recipe for Beef Pot Pie
Hearty Ground Beef Pot Pie
13
1 hr 5 min
5
Hearty Ground Beef Pot Pie
Frequently Asked Questions
My pie crust gets too hard, how can I prevent this?
How do I get a flaky pie crust?
Why is my beef pot pie filling dry or tough?
How can I avoid a soggy bottom in my pie?
Can I make a beef pot pie ahead of time?
My pie crust shrinks when baking, how can I avoid this?
When should I add the vegetables to the beef pot pie?
My crust burns before the filling is cooked. How can I prevent this?
What temperature and how long should I bake my beef pot pie?
Can I substitute the beef with something else?