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Maple Chipotle Beef Pot Pie
Makes 4-6 Servings
*1 tbls. oil
*2 lbs. stew beef
*8 oz. pearl onions, fresh or frozen
*1 red bell pepper, chopped
*3 cloves garlic, peeled and finely chopped
*2 large potatoes, peeled and cubed
*8 oz. corn, fresh or frozen
*1 cup Stonewall Kitchen Maple Chipotle Grille Sauce
*1 1/2 cups beef stock
*Salt and pepper to taste
*Ready-to-bake pie crust
*1 egg, lightly beaten
1In Dutch oven or heavy bottom pot, heat the oil, and in small batches, brown the meat on all sides. Set beef aside.
2Add extra oil as needed. Saute onions, red pepper and garlic until softened.
3Return beef to pan, add potatoes, corn and Maple Chipotle Grille Sauce. Pour stock over to barely cover stew. Season with salt and pepper.
4Transfer mixture to a round deep-dish pie or casserole dish. Bake at 350 F degrees for approximately 1 hour or until beef and potatoes are tender.
5Remove from oven.
6Roll out pastry and carefully place on top of casserole, crimping edges to seal, and cut a small vent on top. Brush with egg wash.
7Bake about 20 minutes or more until the crust is golden brown.
  • Our Maple Chipotle Grille Sauce adds a rich and sophisticated highlight to this hearty pie.

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