Biscuit Topped Steak Pie Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Steps:

• Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.

Steps:

• mix together, pour over pot pie, bake @350 for 45 minute.

Steps:

• Preheat oven to 375F and spray 8x8 pan with nonstick cooking spray.
• Combine steak, veggies, and potato in prepared dish and then stir in gravy and seasonings.
• Bake, uncovered, 40 minutes and then remove from oven.
• Increase oven temperature to 400°F.
• Top meat mixture with biscuits and bake 8-10 minutes or until biscuits are golden brown.

Steps:

• Preheat oven to 375°F and spray or grease a 2 quart casserole dish.
• Combine beef, frozen vegetables and potato in prepared dish.
• Stir in gravy, thyme and pepper.
• Bake uncovered for 40 minutes and remove from oven.
• Increase temperature to 400°F and top the casserole with biscuits.
• Bake for 8-10 minutes more or until golden brown.

Steps:

• Preheat oven to 375 F degrees.
• Roll the meat in the seasoned flour.
• Reserve 2 teaspoons of the excess flour.
• Heat the fat or oil and just soften the onions and carrots in it but do not let them color.
• Remove them and put them in a flameproof dish.
• In the same fat quickly brown the meat all over and add it to the vegetables.
• Add the herbs and spices to the pan juices, together with the reserved seasoned flour.
• Mix well to absorb the fat, then add the stock and mix well until it boils and becomes smooth.
• Pour the thickened stock over the meat and vegetables, bring back to the boil then cover and put into the oven for 1-1½ hours.
• Meanwhile, make the crust by putting the flour and salt into a bowl, then rubbing in the butter until it is like coarse breadcrumbs.
• Add the cheese and mix well.
• When the meat is cooked, allow to cool slightly, then sprinkle the pastry mix evenly over the meat and bake for about 30 minutes or until it is golden and cooked.

Steps:

• Put some oil or Lea& Perrins in a big pot – I prefer Lea and Perrins as it adds flavor and isn’t as fattening as oil.
• Brown your meat hard and fast to seal in as much flavor as possible and give it loads of color.
• This is where I add as much Oxo (made according to the packet) to keep the meat covered.
• You could use beef stock instead – you can end up using a lot of Oxo!
• Bring to the boil, and then simmer over a low heat for as long as you can.
• The last time I made it was simmering for 4-5 hours.
• Just keep topping up with your stock.
• I like to add pepper and worcester sauce or hp sauce just to give it a bite.
• Add your onion about 1 hour before you plan to stop cooking it – any less and it’s a little too crunchy – any more and it’s just boiled onion.
• When just about done simmering – add cornstarch or other thickening agent – you’re aiming for really thick brown gravy.
• Place in a pie dish and leave to cool.
• Roll out your puff pastry in a floured surface – big enough to cover your pie with overlap on the edges – If you’re making a big pie two packs is best.
• Bake in the oven at 200°c/400°f for about 20-30 minutes or until pastry is golden brown and puffy.