Aberdeen Beef Pie Bacon (Printable Format)
Crisp bacon melds with tender beef, carrots, and peas beneath a golden crust. Savory comfort for any meal.
# What You’ll Need:
→ Meat and Protein
01 -
4 ounces sliced bacon, diced
02 -
3 pounds beef stew meat, cut into 1-inch cubes
→ Vegetables
03 -
1 cup chopped onion
04 -
1.5 cups baby carrots, halved
05 -
1 package (10 ounces) frozen peas
→ Baking and Pantry
06 -
6 tablespoons all-purpose flour
07 -
1 cup beef broth
08 -
1 tablespoon Worcestershire sauce
09 -
1 sheet refrigerated pie crust
→ Spices and Seasonings
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon black pepper
→ Other
12 -
1 large egg, lightly beaten (optional)
# Steps to Follow:
01 -
Preheat oven to 375°F. In a Dutch oven over medium heat, cook diced bacon until crisp. Transfer bacon to paper towels to drain. Brown beef in batches in the rendered bacon fat, ensuring each piece is seared on all sides. Remove beef and set aside.
02 -
Add chopped onion to the Dutch oven and sauté until onions are just tender. Add halved carrots, cooked bacon, and browned beef to the pan, stirring thoroughly.
03 -
In a separate small bowl, blend all-purpose flour, beef broth, and Worcestershire sauce until fully smooth with no lumps.
04 -
Pour flour mixture into the beef and vegetable blend. Stir to combine and bring to a boil, then reduce heat to low. Cover and simmer for 60 to 90 minutes, or until the beef is tender and sauce is thickened.
05 -
Stir in frozen peas, salt, and black pepper. Transfer the prepared meat filling to an ungreased 11x7-inch baking dish, spreading evenly.
06 -
Gently lay the refrigerated pie crust over the filling, trimming edges to fit. If desired, brush with lightly beaten egg for a glossy finish. Make several small slits in the crust to allow steam to escape. Transfer dish to oven and bake for 30 to 45 minutes, until crust is golden and filling is bubbling.
# Additional Insights:
01 -
For enhanced flavor, chill the prepared filling overnight to allow spices to develop before baking with crust.