Real Recipes From Real Home Cooks ®

marvelous meat pot pie-connie's

(1 rating)
Recipe by
Connie Ottman
Orlando, FL

This recipe was handed down to me by my ex-mother-in-law over 50 years ago. She told me that the recipe went back to the 1940's. Don't let the cooking time scare you. The beef is just slow boilin' for two hours:) Adjust veggies and seasonings to your taste. This is the basic recipe. Of course, I use the prepared pastry shell most of the time but your original pastry crust would be wonderful. Enjoy!

(1 rating)
yield 3 -5
prep time 20 Min
cook time 2 Hr 40 Min
method Stove Top

Ingredients For marvelous meat pot pie-connie's

  • 1 1/4 lb
    stew beef
  • water
  • 2
    onions, chopped
  • 2
    carrots, chopped
  • 3
    potatoes, chopped
  • kitchen bouquet
  • 2
    prepared pastry shells (or make your own)
  • 2
    bullion cubes
  • 1 pkg
    frozen peas
  • salt & pepper to taste
  • flour and water mixture (slurry)

How To Make marvelous meat pot pie-connie's

  • 1
    Place stewing beef in pot and cover with water.
  • 2
    Add one chopped onion to pot.
  • 3
    Salt beef mixture to taste.
  • 4
    Roll boil the beef mixture for 2 hours until tender.
  • 5
    After 2 hours, remove meat and chopped into smaller cubes. Returned chopped meat to pot.
  • 6
    Place cubed potatoes, carrots, and onion into beef mixture. Pepper to taste and cook until veggies are tender (about 20 minutes).
  • 7
    Add small amount of Kitchen Bouquet for color. Add two bouillon cubes to mixture. Add package of frozen peas to mixture.
  • 8
    Thicken with flour and water that has been shaken in a small container. The mixture will be at it's thickest when mixture boils. Add more flour mixture if needed.
  • 9
    Blind bake bottom pie shell according to package directions. You could use several smaller containers if you wish.
  • 10
    Cool bottom pie shell and place beef mixture in the shell.
  • 11
    Cover with top pie shell and bake at 425 degrees until crust is brown (10-12 minutes).
  • 12
    Enjoy an ole time favorite:)