BEEF AND MUSHROOM POTPIES
All the world loves a good potpie with its flaky crust, draped over a hearty package of meat, vegetables and gravy. The very idea is a comfort, but the prep involved is another story. So skip the homemade pie dough step and let a package of crescent rolls fill in. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 713 calories, Fat 35g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 990mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 5g fiber), Protein 36g protein.
BEEF, MUSHROOM AND GUINNESS® PIE
A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.
Provided by Melanie Booth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
- Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g
BEEF BOURGUIGNONNE POTPIE
Provided by Food Network Kitchen
Categories main-dish
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Place the bay leaves and thyme on a small piece of cheesecloth and tie the corners together tightly to form a bundle; set aside.
- Heat 3 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, add the beef to the pot and cook, turning, until browned all over, about 5 minutes. Transfer to a plate and add the bacon to the pot. Cook, stirring occasionally, until browned and crisp, about 5 minutes. Add the carrots, onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute. Add the flour and cook, stirring, 1 minute.
- Add the cognac to the pot and cook, scraping up any browned bits, until the liquid has mostly evaporated, about 1 minute. Add the wine, chicken broth, cheesecloth bundle, browned meat and any juices and bring to a boil. Reduce the heat to medium, cover and simmer, stirring and scraping up the bottom of the pot occasionally, until the beef is tender and the sauce is thick, about 2 hours. Discard the cheesecloth bundle.
- Meanwhile, make the crust: Combine the flour and 1 1/2 teaspoons salt in a food processor and pulse to combine. Add the parsley and chives and pulse to combine, then add the butter and pulse 8 to 10 times until it looks like coarse meal. Add 1/2 cup ice water and pulse until the dough just starts coming together, adding 1 to 2 tablespoons more ice water if necessary. Turn the dough out onto a large piece of plastic wrap and form into a disk; wrap and refrigerate 30 minutes or overnight.
- Preheat the oven to 400 degrees F. Finish the stew: Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 7 minutes. Add to the pot with the stew along with the pearl onions and butter; stir. Transfer the mixture to a 3-to-4-quart oval or 9-by-13-inch baking dish and set aside to cool.
- On a lightly floured surface, roll out the dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Beat the egg with 1 tablespoon water; brush the edges and outside of the baking dish with the egg wash. Drape the dough over the filling and press it against the sides of the dish; trim any excess to leave a 1-inch overhang. Cut a few slits in the top to vent.
- Brush the crust with more of the egg wash. Bake until the crust is golden brown and the filling is bubbling, about 45 minutes. Let rest 10 minutes before serving.
ONE DISH BEEF & MUSHROOM POT PIE
A simple and delicious beef pot pie made from scratch. All you have to do is mix and bake. This recipe comes from www.breadworld.com
Provided by Dreamer in Ontario
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare an 8x8 baking dish by spraying with cooking spray.
- Mix the batter ingredients together in the prepared baking dish and set aside.
- Melt butter in a large skillet.
- Saute the mushrooms and bell peppers for 1 to 2 minutes.
- Add sherry.
- Stir in gravy mix and water.
- Cook until boiling and thickened.
- Remove pan from heat and add beef.
- Put beef filling evenly over batter.
- Sprinkle with parsley.
- Place dish in a cold oven.
- Set temperature to 350°F and bake for 30 minutes, or until done.
Nutrition Facts : Calories 416.2, Fat 20.6, SaturatedFat 4.9, Cholesterol 15.4, Sodium 703.6, Carbohydrate 50.4, Fiber 3.8, Sugar 4.1, Protein 9.1
BEEF AND MUSHROOM POT PIE
This is super simple to put together. This makes too much filling for a regular pie dish, so I'd suggest either a casserole dish, or at least a deep dish pie plate. This is excellent made with left over pot roast, but the canned roast beef works just fine for me too. You can also substitute 2 four ounce cans of sliced mushrooms for the fresh mushrooms, and cooking sherry works great in place of the red cooking wine.
Provided by Hippie2MARS
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Press one pie crust into a deep dish casserole dish, pricking the bottom of the crust all over with a fork, and bake for 15 minutes.
- While it's cooking, prepare the vegetables, then place the carrots, potatoes and onion in a microwaveable covered dish with about 1 T of the broth. Cook 5-7 minutes until potatoes are done.
- Empty the roast beef into a large bowl and separate the chunks with a fork or kitchen shears.
- Add the soup, broth and wine and stir together until combined.
- Add the mushrooms, peas and the cooked potato/carrot/onion mixture, and mix lightly to coat.
- Pour all into prepared pie crust and top with the remaining crust, sealing edges around the casserole dish.
- Prick top with fork in a couple of areas.
- Place on a large baking sheet to catch any spillover.
- Bake for 35-40 minutes, until crust is nicely browned.
- Let rest at least 10-15 minutes before serving.
Nutrition Facts : Calories 301.6, Fat 15.3, SaturatedFat 5.1, Cholesterol 2.7, Sodium 784.9, Carbohydrate 32.8, Fiber 2.2, Sugar 4, Protein 6.9
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