Variation: Use 1/2 lb. beef kidney and l lb. beef instead of all beef.


  • 1/4 cup all- purpose flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 lbs. boneless beef (stewing or round), cut into 1 inch cubes
  • 1/4 cup vegetable oil
  • 2 large onions chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped celery
  • 1/2 lb. mushrooms, thickly sliced
  • 2 cups hot beef stock
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 2 cups cooked cubed peeled potatoes
  • 1 1/2 cups sliced cooked carrots
  • 1/4 cup chopped fresh parsley
  • Pastry for single-crust pie or 4 oz. frozen puff pastry.


Combine flour, salt and pepper, dredge meat in mixture.

In large skillet, heat oil over medium-high heat; cook meat until well browned all over. Add onions, garlic and celery; cook for 3 to 4 minutes or until softened. Add mushrooms, cook for 3 minutes, stirring often.

Stir in any remaining flour, add stock and cook, stirring, until thickened and boiling. Add bay leaf, thyme and basil;cover and simmer over low heat for 1 1/2 hours or until beef is tender. Discard bay leaf. Stir in potatoes, carrots and parsley; transfer to 10 cup baking dish. Taste and adjust seasoning.

On lightly floured surface, roll out pastry and fit over beef mixture, sealing to edge of dish.

Cut slits for steam vents. Bake in 400F oven for 25 minutes or until pastry is golden and mixture is hot.

Makes 6 servings.

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Submitted 6/13/05.
Source: The Canadian Living Cooking Collection "One Dish Meals"
Submitted By: Jean Trenholm
Beef Potpie