Beef And Onion Pie Recipes

Steps:

• Beef Filling:.
• Peel and roughly chop the onions, carrots and celery.
• Remove the rosemary leaves from the stalks and finely chop.
• Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
• Stir in the ground beef and break up any large pieces.
• Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
• Add the beef broth and bring to a boil.
• Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
• Pie:.
• Remove the pastry from the refrigerator 10 minues before you need to roll it.
• Preheat oven to 350 degrees F.
• Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
• Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
• Using a fork, press down all around the edge of the dough to crimp it closed.
• Make a hole in the middle of the dough, using the tip of a knife.
• Brush the top of the dough with the beaten egg (or milk).
• Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
• Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
• Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
• Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
• Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

Steps:

• Strip any fat off the meat then cut into medium dice, prepare all the vegetables.
• Place the flour in a large plastic bag, then add half the meat, shake it about and get all the meat coated then do the same with the other half.
• Using either a frying pan or skillet, add half the oil and seal the meat, in two batches then set to one side.
• Heat the remaining oil in a large saucepan adding the onion, celery and garlic, cooking slowly for 3-4 minutes.
• Add the stock cubes, tomato puree, herbs, pepper and salt and the water ( do not add it all if you feel it will be too much ) and bring to the boil.
• Add the meat and simmer for 45 minutes this is where you can add the remaining water, but it should not quite cover the ingredients) then add the diced carrot. cook for a further 15 minutes Stir occasionally. Thicken if you feel the gravy is on the thin side.
• For a Pot pie, pre heat the oven to 200c.
• Using about 250 grams of pasty roll out until quite thin. place ingredients in the pie dish and cover with the pastry in the usual way. I only use pastry as a lid, I dont line the pie with pastry as well. Cook in the oven for at least 30 minutes.
• serve with mashed potatoes and a vegetable of your choice if serving as a casserole serve with vegetables of your choice.

Steps:

• In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the flour, allspice, salt, pepper and ginger in a large shallow bowl. Add meat cubes, a few pieces at a time, and toss to coat. , Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer until meat is tender, about 1 hour, stirring occasionally. , Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas; cook until all vegetables are tender, about 10 minutes., Spoon meat mixture into an 8-in. square baking dish. Roll crust into a 9-in. square; place over meat mixture and seal edges to pan, trimming crust if needed. Cut several small steam vents in crust. Bake at 450° until pastry is browned, 25-30 minutes.

Steps:

• Preparation method
• For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to colour, stirring regularly. The carrots should retain a little bite.
• Add the ketchup and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.
• Season with pepper – you shouldn’t need salt as the corned beef is fairly salty – and remove from the heat. Leave to cool for about 20 minutes.
• Preheat the oven to 190C/375F/Gas 5.
• To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs.
• Lightly whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor with the motor running and blend until the mixture begins to form a ball.
• Turn the pastry out onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg.
• Spoon the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork.
• Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 40 minutes or until the pastry is golden-brown and the filling is piping hot