Craving a hearty, mouthwatering meal that will have your family begging for seconds? Look no further than this ultimate Beef Pot Pie Casserole! Imagine a golden, flaky crust hiding a rich, bubbling filling of savory ground beef and colorful vegetables - this isn't just a recipe, it's a comfort food experience that will transform your dinner table. Whether you're a busy parent looking for a quick family meal or a home cook wanting to impress, this casserole is about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 package refrigerated pie crusts
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the center for even cooking.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Cook until no pink remains and the meat is fully cooked, approximately 7-8 minutes.
- Drain excess fat from the beef using a colander to remove unnecessary grease.
- Return the beef to the skillet and add frozen mixed vegetables, stirring to combine.
- Pour in cream of mushroom soup and beef broth. Mix thoroughly to create a cohesive filling. Season with salt and pepper to taste.
- Transfer the beef mixture to a 9x13 inch baking dish, spreading it evenly across the bottom.
- Unroll the refrigerated pie crusts and carefully place one crust on top of the beef mixture, allowing edges to slightly overhang the dish.
- Crimp the edges of the pie crust to seal, and cut 3-4 small slits in the top to allow steam to escape.
- Place the casserole in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let cool for 10 minutes before serving to allow the filling to set.
Tips
- • For extra flavor, consider adding minced garlic or diced onions when browning the beef • Ensure you drain the beef thoroughly to prevent a soggy bottom crust • Use a sharp knife to create clean, precise slits in the pie crust for proper steam ventilation • Let the casserole rest for 10 minutes after baking to allow the filling to set and make serving easier • For a crispy top, brush the pie crust with an egg wash before baking • Feel free to customize the vegetable mix based on your family's preferences • If you want a richer filling, substitute part of the beef broth with red wine
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 70mg
