Beef Pot Pie With Potato Crust

Adapted from

  • Filling:
  • 10 ozs Top Round Beef, cooked and cubed
  • 10 ozs frozen mixed vegetables, thawed
  • 1/2 cup onions, chopped
  • 12 ozs beef gravy in can
  • 1/4 tsp salt
  • Topping:
  • 2/3 cup mashed potato flakes, dry
  • 2/3 cup boiling water
  • 1 1/2 cups low-fat baking mix
  • 3 tbsps fat-free milk
  • 1/4 tsp salt
Beef Pot Pie With Potato Crust
Preheat oven to 375. Prepare a 11"x7" dish with cooking spray; set aside. In a large saucepan, combine beef cubes, vegetables, onions, gravy, and 1/4 teaspoon salt. Mix well and bring to a boil, stirring often. Pour mixture into prepared pan; set aside. To prepare topping, combine potato buds and hot water; let stand until water is absorbed. Add baking mix, milk, and remaining salt. Mix until soft dough forms. Turn onto floured surface and knead ten times. Pat into a 11"x7" rectangle to fit on top of beef mixture in dish. Bake for 30 minutes, or until top is lightly browned.
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Posted: 11/1/2012
Casseroles
Rated by 0 users (0.00)
WW Points* : 4.37
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 222
Calories from Fat 39 (17%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0.3g
Cholesterol 33g 11%
Sodium 660mg 28%
Potassium 26mg 9%
Total Carbohydrate28g 9%
Dietary Fiber 2g 8%
Sugars 3g
Protein 17g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.