BIG BEEF IN RED WINE PIE
Slow cook a cheap cut of meat like braising steak in rich red wine gravy for the perfect base to a classic pie
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 17
Steps:
- If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you don't have time just start with all the ingredients prepared and ready to cook.
- Heat oven to 170C/150C fan/gas 3 - 4. Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.
- Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato purée then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes. Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.
- To make the pie heat oven to 200C/180C fan/ gas 6. Tip the filling into a 2-litre pie or baking dish. Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with flaky sea salt. Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.
Nutrition Facts : Calories 1014 calories, Fat 52.5 grams fat, SaturatedFat 20.2 grams saturated fat, Carbohydrate 55.3 grams carbohydrates, Sugar 12.7 grams sugar, Fiber 5.8 grams fiber, Protein 59.6 grams protein, Sodium 1.8 milligram of sodium
BEEF AND POTATO PIE
Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.
Provided by Spongy
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
- Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
- Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
- Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
- Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g
CHEESY ROAST BEEF AND POTATO PIE
Experience comfort food at its very best when you make this Cheesy Roast Beef and Potato Pie. With ready-made potatoes and pre-cooked roast beef, you can't beat this super simple Cheesy Roast Beef and Potato Pie!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Mix first 5 ingredients in small bowl until smooth. Combine potatoes, meat, carrots and gravy mixture in 2-qt. microwaveable baking dish; cover with waxed paper. Microwave on HIGH 10 to 12 min. or until heated through, stirring after 5 min.
- Beat egg and milk in large bowl until blended. Gradually add baking mix, stirring until mixture sticks together; shape into ball. Knead dough on lightly floured surface 10 times or until smooth, adding additional baking mix as needed to reach desired consistency. Roll out to 12-inch circle. Place in 10-inch deep-dish pie plate sprayed with cooking spray; flute edge. Spoon potato mixture into crust.
- Bake 35 to 40 min. or until crust is golden brown. Sprinkle with cheese and onions; bake 3 to 5 min. or until cheese is melted. Let stand 5 min. before serving.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 730 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 4 g, Protein 9 g
CHEESY BEEF AND POTATO PIE
This is a traditional dish with a cheesy twist--the cheese just makes it for me! The cheese has to be mature to get the perfect taste of this dish.
Provided by Ozzy5223
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 190°C, 375°F.
- Place the mince, onion and carrots in a large nonstick frying pan and dry-fry over a moderate heat for 5 minutes, until browned.
- Stir in the tomatoes, stock and seasoning and bring to the boil.
- Transfer to a 20cm x 23cm ovenproof dish, top with the potato slices, sprinkle with the grated cheese and cook in the preheated oven for 40 minutes, until the top of the pie is golden brown and the potatoes are tender.
- I serve with steamed green veggies.
Nutrition Facts : Calories 653.4, Fat 39.6, SaturatedFat 18.7, Cholesterol 133.5, Sodium 537.4, Carbohydrate 37.7, Fiber 5.9, Sugar 6.8, Protein 36.8
BEEF N POTATO PIE
I began entering fairs in the 1970s. This savory pie brought home a Grand Champion ribbon.-Thelma Musselman, Forest, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.
Nutrition Facts : Calories 486 calories, Fat 25g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 684mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
CHEESY POTATO-TOPPED BEEF AND VEGETABLE SHEPHERD'S PIE
This is a classic recipe that has been recently rewritten and given an extra boost of seasoning and more vegetables - I"m sure you'll enjoy it!! It comes from the "Milk Calendar" .
Provided by Chef mariajane
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Butter a 13x9-inch glass baking dish.
- In a pot, combine potatoes, 1/2 teaspoons salt and 6 cups cold water; bring to a boil over high heat. Reduce heat and boil gently for 15 minutes or until tender. Meanwhile, heat 1 cup of the milk in a measuring cup in a microwave or in a saucepan over medium heat, just until steaming.
- Drain potatoes well. Return to pot; mash with hot milk, half the cheese, and 1/4 teaspoons each salt and pepper. Set aside.
- Meanwhile, in a large deep skillet over high heat, cook beef, garlic, onion and Italian seasoning, breaking up beef with a spoon for about 10 minutes or until beef is no longer pink; spoon off any fat. Sprinkle flour over beef mixture; stir to combine. Gradually stir in remaining milk; boil, stirring, for 1 minute. Stir in tomatoes and 1/4 cup of the barbecue sauce; return to a boil, breaking up the tomatoes. Reduce heat and simmer, stirring often, for 10-15 minutes or until thick. Stir in vegetables and hot pepper sauce; season to taste with pepper and more of the barbecue sauce, if desired.
- Spread beef mixture in prepared baking dish. Spread mashed potatoes on top. Bake for 20 minutes or until filling is bubbling and potatoes are golden. Sprinkle with remaining cheese; broil for 2-3 minutes or until cheese is melted. Let stand for 10 minutes befroe serving.
Nutrition Facts : Calories 410.2, Fat 13.9, SaturatedFat 6.1, Cholesterol 82.2, Sodium 415, Carbohydrate 42.2, Fiber 4.4, Sugar 8.6, Protein 28.8
CHEESY GROUND BEEF AND POTATOES
This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.
Provided by Yoly
Categories Ground Beef Casserole
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
- Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
- While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
- Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.
Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg
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