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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
584
CALORIES
$2.00
PER SERVING
Hearty Beef and Vegetable Pot Pie
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
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
Store Bought Pie Crust
1 whole store bought pie crust
Black Pepper
1/4 tsp black pepper
Frozen Mixed Vegetables
1 1/2 cups frozen mixed vegetables
thawed
Paprika
1 tsp paprika
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.
Health Info
Macros
44g
CARBS
37g
FAT
25g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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?