Beef And Mushroom Potpies Recipes

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

Steps:

• Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside., In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside., In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins., Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet., Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.

Steps:

• Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
• Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
• Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
• Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g

Steps:

• Lightly beat egg with water and set aside. Heat oven to 400 degrees. Place 4 deep crocks or ramekins (1-1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate.
• Heat 1 T. of the oil in a large nonstick skillet over high heat until oil is shimmering. Saute beef, in 2 batches, 1-1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 T. oil to skillet with mushrooms and onions; saute over medium-high heat 4 minutes until mushrooms are softened and onions are translucent.
• Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes.
• Spoon mixture into crocks. Brush outsides edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.

Steps:

• Cut steak into 3cm cubes and season. Heat 2tbsp of oil in frying pan and over a high heat fry meat till well browned all over. Do this in 2 batches to avoid 'steaming' meat add extra tbsp of oil if pan is dry. Place beef in casserole dish and toss it in flour.
• Heat oven to Gas 2 150C/130C fan. add 1 tbsp oil to pan and cook the onions and garlic over a medium heat for 5-10 mins until golden and soft then mix with beef in casserole dish. Deglaze pan with red wine (or water) and Worcestershire sauce and bring to boil whilst stirring and lifting any residue from the pan.
• Pour sauce over the beef add stock and bay leaf. Bring to boil on top of stove then cover with lid and cook in oven for 1.5 hours.
• Meanwhile, melt butter in frying pan and cook mushrooms for 5 mins until lightly browned, then add to beef and return casserole for another 30 mins (2-hr total). Remove from oven and cool.
• To make the pastry rub the butter into the flour with a generous pinch of salt and mix with fingertips until mixture resembles fine breadcrumbs. Stir in egg and water mixture, bring together to form a dough and knead very lightly. Divide the dough into 2/3'ds for base and 1/3'ds for the top. Roll into balls, flatten slightly, wrap each ball in cling film and chill for 20 mins. If preparing dish early in day (or day before) you can prepare to this point and store filling and dough in fridge until next day or when ready to assemble. Remember to bring dough to room temperature before rolling.
• Heat oven to gas 6 200C/180C fan. Roll out larger ball of pastry and use to line a greased 23cm (9") pie dish. HANDY TIP!! To avoid a soggy base, sprinkle the pastry base with a spoonful of semolina then spoon in beef, onions and mushrooms using a slotted spoon, adding just enough of the liquid to be "saucy." Save remaining sauce and gently reheat and serve with finished pie. Brush the pastry rim with a little beaten egg. Roll out the smaller ball of dough for the pie top and gently lay it over the filling. Use a sharp knife to trim any overhanging pastry (you can use surplus to decorate top of pie). Crimp edges with fingers or fork, brush with beaten egg to glaze. Bake in oven for 30 mins until pie is golden brown and filling is piping hot. Serve with heated gravy.

Steps:

• FILLING:.
• Cut beef into 4cm cubes (1 1/2-inches). Heat a heavy-based pan with two tablespoons of oil and fry the beef until brown all over. Season with salt and pepper and set aside.
• Meanwhile, heat a casserole pot with the remaining oil and cook the onion and garlic until quite brown, season with salt and pepper and push to one side.
• Add the butter and flour and cook for a few minutes, stirring.
• Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer.
• Cover and cook for 1 1/2 hours or until the meat is tender.
• Add the mushrooms and cook for five more minutes, then leave to cool.
• PASTRY:.
• Take the butter out of the fridge half an hour before using.
• Put the flour on the kitchen bench; chop the butter into small pieces and sprinkle over the flour. Lightly rub the butter into the flour, then make a well in the middle and pour in four tablespoons of the water. Quickly and lightly work the flour and butter together using the heels of your hands by smearing the mixture across the bench - it will come together in lumpy bits. Add a little extra water if the pastry is too dry. Don't overwork this pastry; lightly bring it together - it will look a little speckled - wrap in plastic and refrigerate for 30 minutes.
• Preheat oven to 180C/350°F.
• Take a 23-26cm round pie dish (9-10 inches) and grease with a little butter.
• Roll out half the pastry with a little flour and line the bottom of the dish. Beat the egg white with a fork and brush over the pastry. Return to the fridge for 10 minutes. This will seal the pastry and prevent sogginess.
• ASSEMBLE:.
• Pour the mixture into the pie case and trim the edges 2cm (3/4 inch) from the filling.
• Roll out the remaining pastry to about half a centimeter (1/4 inch) and lay on top of the pie. Cut a slit in the middle to allow steam to escape.
• Beat the yolk with a tablespoon of water and brush over the top of the pastry. Bake about 20 minutes or until the pastry is golden brown and serve.

Steps:

• Tip the dried mushrooms, bouillon and vinegar into a bowl and pour over 400ml boiling water. Boil the potatoes and celeriac together for 18-20 mins until very tender, then drain and leave to steam-dry. Mash with the white pepper.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan and fry the onions for 10 mins, stirring occasionally, until golden. Add the mince and fresh mushrooms and fry for 5-10 mins until the mince is browned. Tip in the dried mushroom mixture and the sage, then half-cover the pan and simmer for 20 mins, stirring occasionally, until thickened.
• Spoon the mixture into four 175ml pie dishes and top with the mash and stilton, if using.
• If eating straightaway, heat the grill to high. Put the pies on a baking tray (in case they bubble over) and grill for 5 mins. To make ahead, leave to cool completely, cover and freeze for up to three months. Reheat in the oven until piping hot. Wilt the spinach in a pan or the microwave and cook the peas following pack instructions. Serve the pies with the veg on the side.