Beef And Tomato Pie Recipes

Steps:

• In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, mushrooms, celery, parsley, salt, Italian seasoning, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer., In a large bowl, combine 1 cup potatoes, carrots, mushrooms and soup mix; spread into a greased 2-qt. baking dish. Top with 2 cups beef mix and remaining potatoes. Sprinkle with cheese., Bake, uncovered, at 350° for 40-50 minutes or until potatoes are lightly browned., Cool remaining beef mix. Cover and refrigerate for up to 3 days or freeze in 2-cup portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using.

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, cook beef and chili powder over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Set aside.
• In small bowl, mix sour cream, mayonnaise, cheese and onion; set aside.
• In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms. Using fingers dipped in Bisquick mix, press dough in bottom and 1/2 inch up sides of pan. Layer beef, tomatoes and bell pepper on dough. Spoon sour cream mixture over top; spread evenly over vegetables to cover.
• Bake uncovered 25 to 30 minutes or until edges of dough are light brown.

Steps:

• 1. Grease a 9-inch pie plate, dust with flour and cover with pastry
• 2. Bake the pie shell "blind" SEE NOTE BELOW in a preheated 375F oven for 10 minutes
• 3. Fry the onions in butter for 3 minutes, then add the ground beef and brown well.
• 4. Stir in the flour, cook 2 minutes and add the beer, tomatoes, basil, salt and pepper
• 5. Cook for 10 minutes Remove pan from heat
• 6. Heat the cream in a separate pan but DO NOT boil
• 7. Lightly beat the eggs and slowly pour them into the warm cream, beating constantly
• 8. Add the cream and eggs to the meat mixture and blend well
• 9. Pour this mixture into the pastry shell and Bake in a preheated 350F oven for 30 minutes
• 10. Chef's Secret: "Baking Blind" refers to baking flan, pie and tart shells before filling is added. Line the pie plate with pastry, cover it with foil, or wax paper, and spread a layer of rice or beans over the foil. Bake the pastry shell in a preheated 400F oven for 15 minutes
• 11. Remove pastry from oven and cool. Discard tin foil and beans.