Beef And Potato Empanada Pot Pie

Beef And Potato Empanada Pot Pie


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This beef stew casserole comes in the form of an empanada-style pot pie! Use garlic breadstick dough for the crust for a soft and flaky shell for tender bites of beef and potato.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 2 T. olive oil
  • 1 lb. potatoes, peeled and chopped
  • 1 C. onion, diced
  • 1 lb. beef roast, cubed
  • 1 tsp. oregano
  • 1 tsp. chili powder
  • Dash cumin
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/3 C. all-purpose flour
  • ½ C. beer
  • 1 (10 oz.) can beef broth
  • 1 (14 oz.) can diced tomatoes with green pepper and onion
  • 1 T. apple cider vinegar
  • 1 (10 oz.) can garlic breadstick dough

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Preheat oven to 350 degrees. In a large skillet, heat oil and sauté onion and garlic until fragrant. Add potatoes, cover and let cook for 5 to 7 minutes to soften. Add in beef, oregano, chili powder, cumin, salt, and pepper; cook until beef is browned. Sprinkle flour over beef, stir, and cook for a minute. Pour in beer, broth, and tomatoes; bring to a boil, remove from heat, and stir in vinegar. In a greased baking dish, line the bottom and side with your breadstick dough. Pour in beef mixture, gather dough around the top, brush with provided garlic spread or butter, and bake for 20 to 25 minutes until golden brown.

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