Beef and Mushroom Potpies
You can never have too many main course recipes, so give Beef and Mushroom Potpies a try. This recipe makes 4 servings with 652 calories, 35g of protein, and 36g of fat each. For $4.08 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. If you have beef gravy, cornstarch, refrigerated crescent rolls, and a few other ingredients on hand, you can make it. 142 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Taste of Home. With a spoonacular score of 92%, this dish is awesome. Similar recipes are Mushroom Not-potpies With Cheesy Parmesan Crust, Beef Potpies, and Beef Potpies With Cheddar-Stout Crust.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup beef gravy
1 pound beef top sirloin steak, cut into 1/4-inch pieces
1 cup frozen sliced carrots
1 tablespoon cornstarch
2 cups sliced fresh mushrooms
2 tablespoons ketchup
2 tablespoons olive oil, divided
1 cup frozen peas
1 teaspoon pepper
1-1/2 cups cubed peeled potatoes
1 large red onion, chopped
1 tube (8 ounces) refrigerated crescent rolls
1 cup sour cream
Equipment:
microwave
frying pan
ramekin
baking sheet
Cooking instruction summary:
Directions Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside. In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside. In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins. Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet. Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown. Yield: 4 servings. Originally published as Beef and Mushroom Potpies in Taste of HomeFebruary/March 2012, p46 Nutritional Facts 1 potpie equals 713 calories, 35 g fat (13 g saturated fat), 91 mg cholesterol, 990 mg sodium, 58 g carbohydrate, 5 g fiber, 36 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside.
2. In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink.
3. Remove and set aside.
4. In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper.
5. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins.
6. Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices.
7. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place.
8. Place remaining pieces on the center of each.
9. Place ramekins on a baking sheet.
10. Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.
Nutrition Information:
covered percent of daily need
