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Pot Pie

by Iván Guillén

60 minutes

This mouthwatering dish combines the comfort of a classic pot pie with the heartiness of Ranchlands ground beef. Packed with tender beef, colorful vegetables, and a rich gravy, this pot pie is the epitome of comfort food perfection. Whether you're hosting a family gathering or simply craving a delicious home-cooked meal, this recipe is sure to become a favorite in your kitchen. 

  • 1 pound ground beef
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup frozen peas 
  • ½ cup flour
  • 16 tablespoons butter
  • 1 ½ cups bone broth 
  • 1 teaspoon sage
  • 1 teaspoon rosemary 
  • 1 teaspoon cayenne 
  • 1 teaspoon smoked paprika 
  • ½ teaspoon ground cloves 
  • 2 teaspoon salt
  • 1 pie crust

Sear the ground beef in a cast iron pan over medium heat, adding the carrot, celery, onion, garlic, and peas when it begins to brown.


Continue cooking until the beef is cooked through, then reduce the heat to low and add the flour and butter. Cook for five minutes, stirring regularly.


Pour in the bone broth and mix, until a gravy is formed. Remove from heat and add the spices.


Once the mixture cools, cover with a pie crust. Bake at 375 degrees for 13-15 minutes, until the crust is golden brown and begins to flake.

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