My grandmother makes amazing vegetable beef soup, and sometimes I just want a big bowl of it with a grilled cheese sandwich on a cold day. It’s pure comfort food and oh so tasty! But… the husband. He’s not a big soup guy. He’ll eat it – but he doesn’t love it. So I decided that I would try to recreate the taste of that vegetable beef soup in a Beef Pot Pie – something that would fill my craving, and my husbands lack of soup love.
This comes together really quickly, and most of the time is spent on baking, so it’s a perfect option for a weeknight meal.
Quite simply, you’re just going to throw all your ingredients together in a pot and then bake it. Easy! You can add or substitute any “pot pie” veggies you desire, it’s really entirely up to you.
A word about the ketchup… when I was working on this recipe, I tried a few variations of a tomato product. I used tomato sauce in one, marinara in another, some diced tomatoes… but nothing gave the sweetness that my grandmother’s soup had… until I tried ketchup. Now, by all means – if you want to try using one of the other options, feel free! But this is what made it really work for me.
I use one prepared pie crust for this, and just roll it out a bit more to have enough for a bottom and top crust. I have also used crescent roll dough and it works beautifully for a thicker, flakier and more substantial crust. I don’t usually make my own pie crusts, especially for a quick weeknight meal, but I’m sure it would only add to the tastiness of this should you have a great recipe for one.
Once the crust is golden brown, enjoy!
- 1 cup carrots, chopped
- 1 small onion, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup green beens
- 1 1/2 cup chopped beef, cooked
- 1/4 cup wine
- 1/4 cup ketchup
- 1/4 cup beef stock
- 1 tsp worcestershire sauce
- 1/2 tsp italian seasoning
- 1 prepared pie crust
- 1/4 cup shredded cheddar cheese
- Preheat oven to 350 degrees.
- In 3 qt dutch oven (or similar), cook carrots, and onions. Cook until slightly tender, then add peppers, beans, and beef.
- Stir in the wine, ketchup, and stock. Add the worcestershire and italian seasoning. Season with salt & pepper to taste.
- Line a small baking dish with 1/2 the pie crust. Fill with beef mixture. Top with the remaining pie crust. Sprinkle the top of the crust with cheddar.
- Bake until golden brown.