Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Beef Steak Pie

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Nutrition Facts

Serving Size: 6.9 oz (195 g )
Amounts Per Serving
Calories 230
Calories from Fat 70
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 840mg 35%
Potassium 560mg 15%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Sugars 4g  
Protein 24g  
Vitamin A 4% Vitamin C 15%
Calcium 6% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 50 Servings
Serving Size: 6.9 oz


Amount Ingredients
15 lbs. Beef, Cubed
1/2 cup Vegetable Oil
3 lbs. Carrot Coins, Frozen
3 lbs. Peas, Frozen
3 lbs. Potatoes, Diced
2 cups Onion, Chopped
1/4 cup Worcestershire Sauce
1 qt. Tomato Sauce
9 oz. Custom Culinary® Gold Label Beef Base
1 1/2 qts. Water
2 Bay Leaves
1/2 tsp. Black Pepper
2 cloves Garlic, Minced
2 lbs. Biscuit Mix

Recommended Product: 9317 Gold Label Beef Base

Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base


  1. In a large braising pan or tilt skillet, heat oil over medium high heat. Add meat. Brown meat lightly on all sides.
  2. Add water and Gold Label Beef Base, mixing well. Heat to boiling. Reduce heat and gently boil 45-60 minutes until meat is tender, mixing occasionally.
  3. Add carrots, peas, potatoes, onions, worcestershire sauce, tomato sauce, bay leaves, black pepper and garlic, mixing well. Heat to boiling. Reduce heat and gently boil 30 -40 minutes, stirring occasionally. Remove bay leaves.
  4. Add beef mixture to casserole or baking pans. Prepare biscuit mix according to package directions. Roll out dough and cover beef mixture. Cut vents in dough. Bake at 425°F for 15-20 minutes or until crusts are golden brown.

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