Beef and Vegetable Pot Pie with Mashed Potato Topping
Indulge in this comforting and hearty pot pie, loaded with tender beef chuck and a colorful medley of vegetables, topped with a creamy mashed potato crust.
Ingredients:
For the Filling:
Beef chuck, diced: 1 lb
Mixed vegetables (carrots, peas, corn, yellow bell pepper): 2 cups
Onion, chopped: 1 medium
Garlic cloves, minced: 2
Beef broth: 2 cups
Tomato paste: 2 tbsp
Worcestershire sauce: 1 tbsp
All-purpose flour: 2 tbsp
Olive oil: 2 tbsp
Salt and pepper: to taste
Fresh thyme: 1 tsp
For the Mashed Potato Topping:
Potatoes, peeled and cubed: 3 large
Butter: 4 tbsp
Heavy cream: 1/4 cup
Salt and pepper: to taste
Instructions:
Prepare the Beef Filling:
Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until soft.
Add beef and cook until browned. Sprinkle flour over beef and cook for 2 more minutes.
Stir in beef broth, tomato paste, Worcestershire sauce, mixed vegetables, thyme, salt, and pepper. Bring to a simmer, then cover and let simmer gently for 1 to 1.5 hours, or until the beef is tender.
Make the Mashed Potatoes:
Boil potatoes until tender, about 20 minutes. Drain and return to pot.
Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.
Assemble and Bake:
Preheat oven to 375°F (190°C).
Spoon the tender beef mixture into a baking dish. Spread mashed potatoes on top.
Bake for 20-25 minutes until the potatoes are golden and the filling is bubbly.
Serve:
Let cool slightly before serving. Garnish with additional thyme if desired.
Prep Time: 20 minutes (plus 1 to 1.5 hours simmering)
Cook Time: 45 minutes 
Total Time: About 2 hours to 2.5 hours Calories: Approximately 600 per serving
