My kids and husband loved this dinner. This Weight Watcher friendly beef and vegetable potpie casserole dish is a hearty meal that will keep everyone satisfied until “bedtime snack time.” Are we the only ones who do “bed time snack time”?  You know…it’s when you make the announcement that it is time to get ready for bed all the kids start moaning and whining about how hungry they are so you allow them to eat cereal or fruit before they go to bed? Anyway, that is how it goes in our house. I have begun to just factor it in now, considering it just part of the routine. They don’t know they are hungry until I say it is “bed time” and then suddenly they are famished so “bed time” that is like the trigger word for “snack time” apparently. But I digress…

This Weight Watcher meal idea comes from the Weight Watchers Family Style cookbook.

This pot pie recipe does take a bit longer than most of my recipes on here so you will want to save this one for a day when you have more time to cook. Actual oven cooking time is about 40 minutes, but there is also cutting, prepping and sautéing the vegetables before it goes in the oven so I think it took me about an hour from start to finish. I am still sharing it though, because my family liked it so much so I figure others will as well. If you are doing Weight Watchers one generous cup is worth 9 Points+ 10 WW Smart Points.

Here is what you need:

2 tsp. canola oil
1 pound lean beef top round, trimmed and cut into 3/4 inch cubes
1 onion, chopped
2 celery stalks, chopped
2 Tbsp. + 1 tsp. all-purpose flour
2-1/2 cups reduced-sodium beef broth
1/2 pound red new potatoes, cut into 1-inch chunks
1 cup baby-cut carrots, halved
1 Tbsp. Worcestershire sauce
1 cup frozen peas
1/2 (15 oz.) package refrigerated pie crust

Here is what you do:

1. Preheat oven to 375°F. Spray 3-quart baking dish lightly with nonstick spray.

2. Heat 1 tsp. oil in large skillet over medium-high heat. Add beef and cook, turning occasionally, until browned, about 6 minutes. Transfer to plate.

3. Add remaining 1 tsp. oil to skillet and set over medium heat. Add onion and celery; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Sprinkle with flour and cook, stirring constantly, 1 minute.

4. Return beef to skillet. Add broth, potatoes, carrots, and Worcestershire sauce; bring to boil. Reduce heat and simmer, covered, until mixture bubbles and thickens, about 5 minutes.

Remove from heat; stir in peas. Pour into prepared baking dish.

5. Unroll pie crust. Place dough over filling, leaving 1-inch overhang. Trim off any excess. Fold overhang under and crimp edges. Cut 6 (1/2 inch) slits in to of dough with paring knife to allow steam to escape.

Bake until crust is golden brown and filling is hot and bubbling, 35-40 minutes (if edges of crust begin to brown too quickly, cover them with foil).

Let stand 10 minutes before serving.

1 generous cup is worth 9 WW Points+ 10 WW Smart Points.

I was looking for something to do with the extra pie crust that comes in the package of refrigerated pie crust and I found this amazingly delicious (and cute) apple pie dessert that you cook in the apple. Check out this fun dessert at Kirbie Cravings. I have made this and can attest to how good it tastes! My family loved this!