Easy Beef N Cheese Pie Recipes

Steps:

• In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

Steps:

• Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip. Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.

Steps:

• Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place uncooked macaroni in pie plate. Sprinkle with 1 3/4 cups of the cheese.
• In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• Spray sheet of foil with cooking spray; place sprayed side down over pie plate. Bake 40 minutes. Uncover; bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes.
• To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.
• Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a deep-dish 9-inch pie dish.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread ground beef mixture into the prepared pie dish.
• Blend milk, baking mix, eggs, Italian seasoning, salt, and pepper together in a blender until smooth, about 15 seconds; pour over beef mixture.
• Bake in the preheated oven until biscuit topping is lightly browned, about 25 minutes. Arrange tomato slices on biscuit topping; sprinkle with Cheddar cheese. Continue baking until cheese is melted, 5 to 8 more minutes. Cool 5 minutes before slicing.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate.
• Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions.
• Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Steps:

• Brown beef, onion and green pepper.
• Drain fat off.
• Add tomato sauce, green beans and garlic salt.
• Simmer 10 minutes.
• While the beef mixture is simmering, spread separated crescent rolls into a pie plate, pressing edges together to make a thin crust with an edging around the rim (like for a fruit pie).
• Mix 1 cup cheese with beaten egg, spread on bottom of crust.
• Pour in beef mixture.
• Sprinkle with paprika and parsley.
• Spread 1 cup cheese on top.
• Bake at 375 degrees Fahrenheit for 25 minutes, or until bubbly and cheese begins to brown. Remove from oven.
• Let stand for 10 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking dish with nonstick cooking spray; set aside.
• Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Sauté until beef is fully cooked. Drain grease.
• Add flour and cook for a minute longer.
• Stir in tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken.
• Reduce the heat to low and stir in the frozen vegetables, salt and pepper.
• Pour meat mixture into the bottom of prepared dish.
• Prepare potatoes according to package directions. Carefully spread 5 cups prepared mashed potatoes on top of the meat.
• Top with shredded sharp cheddar cheese on top.
• Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.

Steps:

• Preheat oven to 400 F.
• Saute beef and onion in oil until beef is cooked, about 3-6 minutes.
• Boil about 7 cups water in a medium pot, add potatoes and carrots and boil 5 minutes (for firmer veggies, boil 3-4 minutes).
• Drain.
• Whisk soup and milk together, and pour over veggies.
• Bring to a simmer for 2-3 minutes.
• Add meat and onion.
• Stir well.
• Pour mixture into a 9" deep dish pie pan.
• Cut pie crust to fit top, and press edges into the rim of the pan.
• Cut 6 two inch diagonal slits cmoing out from the center of the crust.
• Bake for 20-25 minutes, until crust is nicely browned.
• Let stand 5-10 minutes before serving.