Beef Pot Pie

Nothing says comfort like this beef pot pie! Kitchen staple ingredients are combined together to make a family friendly meal.

My mom used to make this for our family when I was growing up. I think we would have it about once a week because for one it’s delicious, two it’s easy to make, and it’s a well-balanced meal. Finding something that your kids will eat willing is a win so of course you make it frequently.

The nice thing about this recipe is you can use whatever vegetables you had on hand. I’ve tried it with corn, peas, carrots, and green beans and all these are really good. If you try it with other kinds of vegetables and it turns out good let me know in the comments below!

Ingredients

• Pie Crusts
• Ground Beef
• Russet Potatoes
• Green Beans
• Carrots
• Better Than Bouillon Premium Roasted Beef Base
• Salt
• Pepper

Instructions

• Preheat the oven to 400 degrees.
• Get 1 pound of potatoes. Peel and rinse them off. Cut them into 1/2-inch cubes.

• Put the potatoes in a pot and cover with 2 inches of water and bring to a boil. Cook until just fork tender. Drain and set aside.
• While the potatoes are boiling, cook the ground beef. Add the salt and pepper to the ground beef while it’s browning. Once cooked all the way through, drain the grease and set aside.

• Wash and dry the carrots and green beans. Cut the green beans into 1-inch pieces and chop the carrots into 1/4-inch pieces. Add them to a large pan and cook on medium low heat for 5 minutes.

• Add the ground beef and potatoes to the vegetables and stir all together. Set aside.

• In a small saucepan, add 1 cup of water and bring it to a boil. Then remove it from the heat and add 1 tsp of the beef bouillon. Whisk until well combined. Pour this over the top of the pot pie filling. Stir it a few times and give it about 5 minutes before pouring it into the pie crust so the juices can be absorbed by the potatoes and meat.
• Roll out 1 of the pie crusts into the bottom of the pie plate. Poke holes in the bottom of it with a fork.

• Pour in the filling and the beef bouillon broth that wasn’t absorbed.

• Roll the other pie crust over the top of the filling. Crimp the edges of the crust. Cut a few slits in the top of the pie crust for ventilation.

• Bake for 40 minutes.
• Let rest for 10 minutes before serving.