EASY BEEF PIES
We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. -Jennie Weber, Palmer, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 752 calories, Fat 46g fat (19g saturated fat), Cholesterol 108mg cholesterol, Sodium 921mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein.
MEAT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h50m
Yield 20 meat pies
Number Of Ingredients 15
Steps:
- For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
- For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
- Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
- Preheat the oven to 400 degrees F.
- To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
- Bake until golden brown, 10 to 12 minutes.
EASY STEAK PIE
Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 3h15m
Number Of Ingredients 8
Steps:
- To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
PUFF PASTRY ROAST BEEF POT PIES
This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.
Provided by RusticJoyfylFood
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
- Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
- Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
- Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
- Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.
Nutrition Facts : Calories 833.7 calories, Carbohydrate 59.7 g, Cholesterol 75.8 mg, Fat 52.4 g, Fiber 4.1 g, Protein 30.3 g, SaturatedFat 16.7 g, Sodium 423.6 mg, Sugar 5.2 g
SO EASY BEEF POT PIE
Make and share this So Easy Beef Pot Pie recipe from Food.com.
Provided by BaristaMela
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Dredge beef in flour, brown in oil.
- you do not have to cook beef entirely. Set aside in large bowl.
- Combine all veggies except onions, soups, l cup milk, salt, pepper, basil with beef tips in large bowl. Mix well. Set aside.
- Do not rinse or drain oil from pan, saute onions in same pan with beef juices, aprox. 5-7 mins on medium-high heat. Onions should be slightly opaque and soft. Mix with veggies and beef.
- In a 8X8 baking dish pour veggie mix.
- Combine rest of milk, egg, and biscut mix in another bowl. Combine thouroughly.
- Make sure soup and veggie mixture is evenly smoothed out. Pour biscut mixture over top.
- Bake at 400 degrees for at least 25 minutes Top should be golden and filling completely heated through. Cook an additional 5-10 minutes if you wish for a more golden crust.
- You may need a cookie sheet under baking dish.
Nutrition Facts : Calories 468.9, Fat 23.8, SaturatedFat 6.6, Cholesterol 70, Sodium 1849.9, Carbohydrate 52.6, Fiber 2.8, Sugar 8.3, Protein 11.7
EASY GROUND BEEF SHEPHERD'S PIE RECIPE
To me, Shepherd's Pie is the ultimate comfort food - meat and potatoes, topped in melted cheese. It just doesn't get any better than that.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 g, Calories 357 kcal, Carbohydrate 50 g, Protein 23 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 454 mg, Fiber 6 g, Sugar 3 g
INDIVIDUAL BEEF POT PIES
I hodgepodged this recipe together while trying to figure out a way to use my leftover roast beef. I didn't measure, so ingredient amounts are approximated. Delish!
Provided by Mrs. Pallack
Categories Pot Pie
Time 1h35m
Yield 8 Pies, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
- Meanwhile --.
- Melt butter in large saucepan over medium to medium low heat.
- Add chopped onions and cook until onions are soft and translucent.
- Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
- (This is an important step. Not cooking long enough will make the gravy have a "floury" taste).
- Add salt and pepper to taste.
- Add broth and milk, stirring constantly.
- Bring to a slow boil.
- Remove from heat.
- Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
- Let mixture cool thoroughy.
- Line ramekins with bottom pie dough.
- Fill ramekins and cover with top crust, pinching edges to create a seal.
- Brush with beaten egg.
- Create slits in top crust with a butter knife.
- Bake about 35 minutes until golden brown.
- Enjoy.
Nutrition Facts : Calories 353.7, Fat 19.9, SaturatedFat 6.3, Cholesterol 33, Sodium 485.6, Carbohydrate 37.2, Fiber 3.3, Sugar 2.3, Protein 7.1
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