Beef Pot Pie With Potatoes

1. Heat butter in a heavy skillet over low heat; saute' onion and celery until tender.

2. Stir in flour until smooth and bubbly. Add remaining ingredients; simmer for 10 minutes.

3. Pour mixture into an 8-inch deep dish pie plate.

4. Cover with pie crust; seal and crimp edges and cut several small slits in top to vent.

5. Bake at 450 degrees for 20 minutes until nicely browned.

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Nutrient	Quantity
Total fats	15.3579 g
Protein	12.2675 g
Carbohydrates	75.1252 g
Energy	468.0626 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1439 g
Water	374.6683 g
Aspartic acid	1.7258 g
Calcium, Ca	256.7666 mg
Lutein + zeaxanthin	919.3962 g
Fiber, total dietary	12.4895 g
Carotene, beta	11135.7552 g
Niacin	5.6152 mg
Vitamin A, RAE	1113.7336 g
Arginine	1.2657 g
Riboflavin	0.3597 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	2.6781 g
Sodium, Na	334.0335 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0496 g
Total lipid (fat)	15.3579 g
Manganese, Mn	1.2907 mg
Fructose	2.3135 g
Proline	0.5014 g
Fatty acids, total saturated 16:0	1.4783 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	5.6827 g
Choline, total	39.9843 mg
Sugars, total	13.1611 g
Serine	0.571 g
Fatty acids, total saturated 10:0	0.0016 g
Fatty acids, total saturated 18:0	0.6285 g
Vitamin B-6	0.8954 mg
Selenium, Se	4.4189 g
Ash	5.7059 g
Fatty acids, total saturated 18:1 undifferentiated	5.5219 g
Pantothenic acid	1.4189 mg
Phenylalanine	0.5878 g
Copper, Cu	0.8317 mg
Betaine	0.9681 mg
Thiamin	0.6843 mg
Retinol	0.17 g
Methionine	0.286 g
Iron, Fe	4.0902 mg
Carbohydrate, by difference	75.1252 g
Phosphorus, P	425.6372 mg
Folate, total	123.3509 g
Tocopherol, gamma	0.0592 mg
Lycopene	1.3375 g
Alanine	0.629 g
Valine	0.6551 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	6.5142 g
Glycine	0.6073 g
Carotene, alpha	4450.7645 g
Glucose (dextrose)	2.9989 g
Fatty acids, total saturated 14:0	0.0435 g
Zinc, Zn	2.6258 mg
Isoleucine	0.5075 g
Fatty acids, total saturated 12:0	0.0048 g
Fatty acids, total polyunsaturated	6.6652 g
Leucine	0.8378 g
Tocotrienol, alpha	0.0522 mg
Vitamin A, IU	22290.3516 IU
Folate, DFE	123.3509 g
Tryptophan	0.1974 g
Vitamin C, total ascorbic acid	56.9055 mg
Phytosterols	15.6745 mg
Galactose	0.2428 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Starch	24.7654 g
Tyrosine	0.4361 g
Vitamin K (phylloquinone)	160.2931 g
Fatty acids, total saturated	2.2465 g
Histidine	0.3127 g
Fatty acids, total monounsaturated	5.5974 g
Threonine	0.6451 g
Folate, food	123.3509 g
Cryptoxanthin, beta	0.5819 g
Vitamin E (alpha-tocopherol)	1.1075 mg
Magnesium, Mg	105.6291 mg
Lysine	0.5613 g
Potassium, K	1616.3349 mg
Cystine	0.278 g
Fluoride, F	7.0943 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Carrot	1 cup	52.48	12.2624	0.3072
Onion	0.5 cup	32	7.472	0.08
Potato	1 cup	115.5	26.235	0.135
Gravy	1 cup	0	0	0
Mushroom	1 can	0	0	0
Celery	0.5	8.08	1.4999	0.0859
Parsley	2 tablespoons	2.736	0.4811	0.06
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Pepper	0 teaspoon	0.7216	0.1839	0.0094
flour	2 tablespoons	72.285	15.8257	0.2804
beef	2 cups	0	0	0