Italian Beef Pot Pie

Italian Beef Pot Pie

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Shirley Fentz


This can be completed through step 4, refrigerated or frozen. When you are ready to serve it, continue with the remaining steps and ENJOY!


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30 Min
30 Min
Stove Top


  • 1 1/2 lb
    lean ground beef
  • 1/2 lb
    italian sausage, no casings
  • 1 c
    chopped fresh mushroom
  • 1 c
    chopped italian or cubanelle peppers
  • 1 c
    cipollini onions
  • 2 clove
    garlic, chopped
  • 1 Tbsp
    parsley, chopped
  • 1 tsp
    garlic and herb seasoning
  • 1 tsp
    italian seasoning
  • 1 Tbsp
    olive oil
  • 1 can(s)
    diced plum tomatoes
  • 2-3 c
    marinara sauce
  • 1 1/2 c
    italian 5 cheese shredded
  • 1
    refrigerated pie crust

How to Make Italian Beef Pot Pie


  1. Heat oven to 400
  2. Heat olive oil and brown meat, vegetables and seasonings in a large skillet. Drain oil.
  3. Add diced tomatoes and marinara sauce. Cook and stir for 5 min until slightly thickened.
  4. Remove from heat and stir in cheese.
  5. Spray a 2 quart casserole dish with cooking spray. Spoon mixture into the dish.
  6. Roll out pie crust to fit dish and cover it. Trim excess crust then flute edge. Cut several slits in the crust to permit steam to escape.
  7. Bake 20 - 30 minutes or until golden brown. Let stand 5 min before serving.

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