Beef Pot Pie With Oat-Bran Crust Recipe

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Beef Pot Pie With Oat-Bran Crust is a recipe that uses oat bran in the crust of the pie. This gives the pie a healthier option and a more nutritious meal. The oat bran helps to bind the ingredients together and also helps to keep the crust from becoming soggy. This is a great recipe for those who are looking for a healthier option for their pot pies.

Yields1 Serving
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins
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 2 lb STEW BEEF (CUT IN 1 CUBES)
 4 ea MEDIUM SWEET POTATOES
 1 tb MINCED ONION
 10 oz FROZEN PEAS
 1 cn BEEF BROTH ( 13-14 OZ.)
 1 ea EGG (BEATEN)
 2 ts WORCSTERSHIRE SAUCE
 1 tb FLOUR
 1 ts SALT
 1 x OAT-BRAN PASTERY ( BELOW )
 ¼ ts BLACK PEPPER ( COARSE GRND)


1

IN A 5 QUART DUTCH OVEN, OVER MEDIUM HIGH HEAT, IN 2 TBSP.

2

HOT SALAD OILCOOK BEEF CHUNKS, ONE THIRD AT A TIME, UNTIL WELL BROWNED ON ALL SIDESREMOVING TO BOWL AS PIECES BROWN.

3

REDUCE HEAT TO MEDIUM; IN 1 MORE TBSP OIL, COOK ONION UNTIL ALMOSTTENDER, STIRRING OCCASIONALLY.

4

STIR IN BEEF BROTH, WORCSTERSHIRE SAUCESALT, PEPPER AND 1/2 CUP WATER.

5

RETURN MEAT TO DUTCH OVEN; OVER HIGH HEATHEAT TO BOILING.

6

REDUCE HEAT TO LOW; COVER AND LET SIMMER FOR 45 MINUTES.

7

WHILE MEAT IS SIMMERING, PEEL AND CUT SWEET POTATOES INTO 1 INCH CHUNKS.

8

WHEN MEAT IS DONE, ADD SWEET POTATOES, COOK 20 MINUTES LONGER.

9

MEANWHILE, PREPARE OAT-BRAN PASTERY (SEE BELOW FOR RECIPE).

10

SKIM FAT OFF LIQUID IN DUTCH OVEN, IF ANY.

11

IN A CUP MIX 2 TBSPS WATERAND THE FLOUR.

12

GRADUALLY STIR FLOUR MIX INTO LIQUID IN PAN; COOKING UNTILMIXTURE STARTS TO THICKEN.

13

STIR IN FROZEN PEAS AND COOK TILL WARMED.

14

SPOON BEEF MIXTURE INTO A 2 QUART CASSEROLE DISH.

15

PREHEAT OVEN TO 425 DEG.

16

F.

17

ROLL PASTERY INTO A ROUND, 1 LARGER THANTHE CASSEROLE.

18

PLACE PASTRY, LOOSELY OVER MIXTURE.

19

WITH KITCHEN SHEARSTRIM EDGES, LEAVING 1 OVERHANG.

20

FOLD OVERHANG UNDER AND PRESS GENTLYALL AROUND CASSEROLE.

21

WITH A KNIFE, CUT SEVERAL SLITS IN PASTRY TO LETSTEAM ESCAPE.

22

ROLL AND CUT REMAINING DOUGH INTO SHAPES TO DECORATE THETOP OF THE CASSEROLE.

23

BRUSH WITH EGG.

24

BAKE AT 425 DEG F.

25

FOR 15 MINUTES.

26

OAT-BRAN PASTRY:IN A MEDIUM BOWL, STIR 1 CUP FLOUR, 1/4 CUP OAT-BRAN, 1 TEASPOON BAKINGPOWDER AND 1/2 TEASPOON SALT.

27

WITH A PASTRY BLENDER, CUT IN 6 TABLESPOONSBUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS.

28

SPRINKLE 3 TO 4 TABLESPOONSMILK, 1 TBSP AT A TIME, OVER MIXTURE, MIXING WITH A FORK AFTER EACHADDITION.

29

PASTRY NEEDS ONLY ENOUGH MILK TO HOLD TOGETHER.

30

SHAPE INTO BALLAND WRAP WITH PLASTIC WRAP.

31

REFRIGERATE 15 TO 30 MINUTES, TILL DOUGH CANBE HANDLED.

CategoryCuisineTags

Ingredients

 2 lb STEW BEEF (CUT IN 1 CUBES)
 4 ea MEDIUM SWEET POTATOES
 1 tb MINCED ONION
 10 oz FROZEN PEAS
 1 cn BEEF BROTH ( 13-14 OZ.)
 1 ea EGG (BEATEN)
 2 ts WORCSTERSHIRE SAUCE
 1 tb FLOUR
 1 ts SALT
 1 x OAT-BRAN PASTERY ( BELOW )
 ¼ ts BLACK PEPPER ( COARSE GRND)

Directions

1

IN A 5 QUART DUTCH OVEN, OVER MEDIUM HIGH HEAT, IN 2 TBSP.

2

HOT SALAD OILCOOK BEEF CHUNKS, ONE THIRD AT A TIME, UNTIL WELL BROWNED ON ALL SIDESREMOVING TO BOWL AS PIECES BROWN.

3

REDUCE HEAT TO MEDIUM; IN 1 MORE TBSP OIL, COOK ONION UNTIL ALMOSTTENDER, STIRRING OCCASIONALLY.

4

STIR IN BEEF BROTH, WORCSTERSHIRE SAUCESALT, PEPPER AND 1/2 CUP WATER.

5

RETURN MEAT TO DUTCH OVEN; OVER HIGH HEATHEAT TO BOILING.

6

REDUCE HEAT TO LOW; COVER AND LET SIMMER FOR 45 MINUTES.

7

WHILE MEAT IS SIMMERING, PEEL AND CUT SWEET POTATOES INTO 1 INCH CHUNKS.

8

WHEN MEAT IS DONE, ADD SWEET POTATOES, COOK 20 MINUTES LONGER.

9

MEANWHILE, PREPARE OAT-BRAN PASTERY (SEE BELOW FOR RECIPE).

10

SKIM FAT OFF LIQUID IN DUTCH OVEN, IF ANY.

11

IN A CUP MIX 2 TBSPS WATERAND THE FLOUR.

12

GRADUALLY STIR FLOUR MIX INTO LIQUID IN PAN; COOKING UNTILMIXTURE STARTS TO THICKEN.

13

STIR IN FROZEN PEAS AND COOK TILL WARMED.

14

SPOON BEEF MIXTURE INTO A 2 QUART CASSEROLE DISH.

15

PREHEAT OVEN TO 425 DEG.

16

F.

17

ROLL PASTERY INTO A ROUND, 1 LARGER THANTHE CASSEROLE.

18

PLACE PASTRY, LOOSELY OVER MIXTURE.

19

WITH KITCHEN SHEARSTRIM EDGES, LEAVING 1 OVERHANG.

20

FOLD OVERHANG UNDER AND PRESS GENTLYALL AROUND CASSEROLE.

21

WITH A KNIFE, CUT SEVERAL SLITS IN PASTRY TO LETSTEAM ESCAPE.

22

ROLL AND CUT REMAINING DOUGH INTO SHAPES TO DECORATE THETOP OF THE CASSEROLE.

23

BRUSH WITH EGG.

24

BAKE AT 425 DEG F.

25

FOR 15 MINUTES.

26

OAT-BRAN PASTRY:IN A MEDIUM BOWL, STIR 1 CUP FLOUR, 1/4 CUP OAT-BRAN, 1 TEASPOON BAKINGPOWDER AND 1/2 TEASPOON SALT.

27

WITH A PASTRY BLENDER, CUT IN 6 TABLESPOONSBUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS.

28

SPRINKLE 3 TO 4 TABLESPOONSMILK, 1 TBSP AT A TIME, OVER MIXTURE, MIXING WITH A FORK AFTER EACHADDITION.

29

PASTRY NEEDS ONLY ENOUGH MILK TO HOLD TOGETHER.

30

SHAPE INTO BALLAND WRAP WITH PLASTIC WRAP.

31

REFRIGERATE 15 TO 30 MINUTES, TILL DOUGH CANBE HANDLED.

Beef Pot Pie With Oat-Bran Crust Recipe

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