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Beef and Mushroom Potpies

Beef and Mushroom Potpies

All the world loves a good potpie with its flaky crust, curtained over a hearty plan of meat, veggies and gravy. Avoid the homemade pie dough action and let a bundle of crescent rolls fill in.

Active Ingredients

  • 1-1/2 cups cubed peeled potatoes
  • 1 pound beef leading sirloin steak, cut into 1/4-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 big red onion, chopped
  • 2 cups sliced fresh mushrooms
  • 1 cup frozen sliced carrots
  • 1 cup frozen peas
  • 2 tablespoons ketchup
  • 1 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 cup sour cream
  • 1 cup beef gravy
  • 1 tube (8 ounces) cooled crescent rolls


  • In a large skillet, saute beef in 1 tablespoon oil in batches till no longer pink.
  • In the same pan, saute onion and mushrooms in staying oil until tender; include the carrots, peas, ketchup and pepper.
  • Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices.
  • Nutrition Truths

    1 potpie: 713 calories, 35 g fat (13 g saturated fat), 91 mg cholesterol, 990 mg salt, 58 g carbohydrate (14 g sugars, 5g fiber), 36 g protein.

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