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:

Quickview
621k Calories
33g Protein
35g Total Fat
43g Carbs
38% Health Score
Limit These
Calories
621k
31%

Fat
35g
55%

  Saturated Fat
14g
92%

Carbohydrates
43g
15%

  Sugar
15g
17%

Cholesterol
101mg
34%

Sodium
920mg
40%

Get Enough Of These
Protein
33g
67%

Vitamin A
6023IU
120%

Selenium
41µg
60%

Vitamin B3
10mg
52%

Vitamin B6
0.95mg
47%

Phosphorus
408mg
41%

Zinc
5mg
37%

Vitamin B2
0.52mg
30%

Potassium
899mg
26%

Vitamin C
20mg
25%

Vitamin B12
1µg
21%

Iron
3mg
21%

Vitamin K
20µg
20%

Vitamin B1
0.28mg
18%

Vitamin B5
1mg
18%

Copper
0.36mg
18%

Manganese
0.34mg
17%

Folate
62µg
16%

Fiber
3g
15%

Magnesium
56mg
14%

Vitamin E
1mg
13%

Calcium
119mg
12%

Vitamin D
0.33µg
2%

covered percent of daily need
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