Busy Day Beef Pot Pie Recipes

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Steps:

• In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
• Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.

Steps:

• In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
• Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.

Steps:

• Preheat oven to 400°F.
• Heat oil over high heat and cook steak 2-3 minutes or until browned.
• Remove steak with a slotted spoon and set aside.
• In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic.
• Cook 3-4 minutes or until onion is transparent.
• Stir in gravy, vegetables and thyme.
• Bring to a boil, stir in steak, remove from heat and pour into a 9x9 inch baking pan or casserole.
• Cut biscuits in half, arrange in a ring on top of the steak mixture and sprinkle with pepper.
• Bake 12-14 minutes or until biscuit topping is golden brown.

Steps:

• Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender. , Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened.

Steps:

• Preheat oven to 375°F.
• Grease a 9-inch square, glass baking/casserole dish (I use Crisco or butter).
• Prepare the filling as follows:.
• Season ground beef with salt and pepper.
• Brown ground beef with peppers and onions in 1 Tbsp olive oil over med heat, then drain grease.
• Transfer beef mixture to a large bowl.
• Add cooked potato, mixed vegetables, peas, gravy, sour cream.
• Stir until well-blended. This is where you want to check consistency and taste for seasonings. If you are happy with the thickness of the filling, don't add the breadcrumbs. If it needs more flavor, then add the Kitchen Bouquet or salt-n-pepper to taste.
• Prepare the crust as follows: In a med-large bowl whisk together Bisquick,garlic, salt, pepper, basil, egg, milk and ranch dressing. If it's too thick to be poured over filling, then add a bit more milk, until the desired consistency.
• Spoon the filling into the greased 9-inch sqare casserole dish, and spread so it's evenly distributed. Add the pieces of cheddar cheese on top of filling.
• Pour the crust batter over filling and spread evenly.
• Bake for 20 minutes, then check for over-browning of the edges. If you notice that, put 1 - 2 inches of foil around the edges so they don't burn.
• Continue baking for an additional 20 - 30 minutes.
• Let pie rest for 10-15 minutes before cutting and serving.
• This goes well with a tossed salad.