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Aberdeen Beef Pie

When set in the middle of the table, this hearty beef pie is the center of attention. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this pure comfort food will welcome your family home. —Peggy Goodrich, Enid, Oklahoma
  • Total Time
    Prep: 1-1/2 hours Bake: 35 min. + standing
  • Makes
    12 servings


  • 1/4 pound sliced bacon, diced
  • 3 pounds beef stew meat, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1-1/2 cups halved fresh baby carrots
  • 6 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 package (10 ounces) frozen peas
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 sheet refrigerated pie crust
  • 1 large egg, lightly beaten, optional


  • Preheat oven to 375°. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Brown the beef in drippings in batches; drain and set beef aside. Add onion to the pan; saute until crisp-tender. Add carrots, bacon and beef.
  • Meanwhile, in a small bowl, combine the flour, broth and Worcestershire sauce until smooth; add to beef mixture. Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1 to 1-1/2 hours. Stir in peas, salt and pepper. Transfer to an ungreased 11x7-in. baking dish.
  • On a lightly floured surface, roll out crust into a 12x8-in. rectangle. Cut slits in crust. Place over filling; trim and seal edges. If desired, brush with beaten egg. Bake until crust is golden and filling is bubbly, 35-40 minutes. Let stand for 15 minutes before serving. Refrigerate leftovers.
Nutrition Facts
1 serving: 308 calories, 14g fat (6g saturated fat), 76mg cholesterol, 389mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 25g protein.

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