GRANDMA'S GROUND BEEF PIE
My grandma when I was young would make this when we came over and it was a hit with the kids as well as everyone. I know your family will enjoy this wonderful recipe from my grandma
Provided by Kimberley Quinlan
Categories Savory Pies
Time 55m
Yield 1 Pie, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
- Add any seasoning of your choice.
- Drain off any fat.
- Press into a ungreased 9 inch pie plate
- Put the cheese on top.
- In a bowl combine eggs,Milk,and biscuit mix , Mix well.
- Pour over cheese.
- Bake at 400°F for 35 min or until knife or toothpick comes out clean.
- In addition you can pour gravy over this wonderful meat pie YUMMM.
GROUND-BEEF PIE
Prepare this savory pie of ground beef in phyllo dough ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add beef, cayenne, cinnamon, and lemon juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.
- In a bowl, season eggs with salt and pepper; add milk, and whisk to combine. Fold into beef mixture.
- Lay 1 phyllo sheet on a clean work surface. Brush lightly with oil; lay another sheet on top, staggering corners. Repeat with remaining phyllo sheets and oil, rotating sheets slightly each time. Gently place dough in an 8-inch pie plate; fill with mixture. Fold edges over top. Brush with oil. Bake until golden brown and filling is set, 20 to 25 minutes. Dust top with sugar and cinnamon. Serve hot, sliced into wedges.
BEEF SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
- Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
IRISH COTTAGE PIE WITH GROUND BEEF RECIPE BY TASTY
Here's what you need: butter, onion, garlics, ground beef, dried parsley, dried rosemary, dried thyme, salt, ground black pepper, worcestershire sauce, tomato paste, all purpose flour, beef broth, mixed peas and carrots, diced tomato, frozen corn kernels, shredded sharp cheddar cheese, chicken broth, butter, salt, sour cream, potato flakes, green onions, pepper
Provided by Sarah LaDue
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F.
- Melt butter in a skillet over medium-high heat. Cook the onions for 5 minutes. Then, add garlic and cook for 1 minute.
- Set onions and garlic aside and in the same skillet, add ground meat. Cook and stir for 6-8 minutes until thoroughly browned. Drain & rinse meat in a colander.
- Add meat back in the skillet over medium-low heat. Stir in parsley, rosemary, thyme, salt, pepper, and Worcestershire sauce. Then, stir in flour, and tomato paste. Stir until completely well incorporated
- Stir in broth (or wine), peas, carrots, tomatoes and corn. Simmer for 5 minutes.
- Evenly smooth meat mixture onto bottom of the skillet (or press into the bottom of a 9x9"inch baking dish). Sprinkle cheddar cheese over the top.
- Potatoes: Heat broth, butter, and salt in a bowl in the microwave until hot. Stir in sour cream and potato flakes and mix with a fork. Let sit until liquid has been fully absorbed. (Note: the potatoes need to be thick to pipe perfect peaks.
- Use a "star tip" on a piping bag (or a Ziploc bag with corner snipped). Fill bag and pipe potatoes into skillet or baking dish, covering the meat.
- Sprinkle chopped onions & pepper on top.
- Bake uncovered for 30 minutes.
- Serve hot.
Nutrition Facts : Calories 763 calories, Carbohydrate 46 grams, Fat 51 grams, Fiber 3 grams, Protein 26 grams, Sugar 12 grams
VEGETABLE BEEF PIE
Like most country folks, I have busy days, so I depend on easy recipes that also taste great. This simple meat pie originally called for homemade crust, but I use purchased pastry to save time. - Valorie Hall Walker, Bradley, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts :
TASTY MEAT PIE
This pie has been in the family for years. It is good, and my kids love it.
Provided by TRSBES
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Divide filling between 2 - 9 inch pie plates.
- Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape.
- Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 30.7 g, Cholesterol 33.2 mg, Fat 21.8 g, Fiber 3.6 g, Protein 11 g, SaturatedFat 7 g, Sodium 599.1 mg, Sugar 2.6 g
COTTAGE PIE
This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.
Provided by KMOMMYZ
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
- Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
- Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g
COUNTRY STYLE GROUND BEEF MEAT PIE
This recipe makes two pies and may be made using using either ground pork or ground beef or half of each, I prefer the half each!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
- Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
- Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
- Fit bottom pie pastry into each 9-inch deep-dish pie plates.
- Divide the beef misture between each pie plate.
- Top each pie with top pie crusts then flute edges together.
- Cut slits in top of crust each, then place onto a baking sheet.
- Bake in 450 degrees F (bottom rack) oven for 15 minutes.
- Reduce heat to 350 degrees F and continue baking for another 30 minutes.
- Cool slightly before slicing.
TRADITIONAL MEAT PIE
Provided by Food Network
Categories main-dish
Time 1h32m
Yield 1 (9-inch) pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
- Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
- Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
- Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
- Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
- Slice and serve hot or cold.
SKILLET BEEF PIE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.
- Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes. Stir in the raisins and olives and remove from the heat.
- Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.
GROUND BEEF..... ITALIAN GROUND BEEF PIE
The crust for this unusual pie is made of celery, grated Parmesan cheese and croutons! Kids just love this!
Provided by Timothy H.
Categories Savory Pies
Time 55m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Sauteé the chopped celery in butter for 5 minutes, stirring frequently. Remove from pan, set aside.
- Brown the hamburger and drain off the fat. In a bowl stir in the croutons, Parmesan cheese and the beaten egg.
- Spread this mixture over the bottom of a buttered 9 inch pie pan.
- Mix the ground beef, garlic, onion, oregano, catsup, salt and pepper. (Please Note! You can use your favorite spaghetti sauce instead of catsup if you prefer). Place this mixture on top of the crust in the pie pan.
- Bake in oven for 30 minutes at 350°F
- Remove from the oven and turn up the temperature to 400°F
- Cover the pie with the sliced mozzarella cheese slices and bake for 5 minutes until cheese is bubbling or melted.
Nutrition Facts : Calories 402.4, Fat 26.9, SaturatedFat 12.4, Cholesterol 134.7, Sodium 1089.7, Carbohydrate 13.1, Fiber 1.1, Sugar 4.2, Protein 26.3
GROUND BEEF POTPIE
A must-try for the meat-and-potato lover in your home, slices of this hearty meal-in-one are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 358 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 539mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
GROUND BEEF SHEPHERD'S PIE
This hearty supper-in-one sent by Elaine Williams is ideal for small families. The Surrey, British Columbia cook uses ground beef, frozen veggies and canned gravy to hurry along the down-home dinner.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the gravy, vegetables, Worcestershire sauce, salt and pepper. , Transfer to a greased 1-1/2-qt. baking dish. Spread potatoes over the top. Bake, uncovered, until heated through, 30 minutes.
Nutrition Facts : Calories 457 calories, Fat 18g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.
GROUND BEEF AND SAUSAGE PIE (PASTRY OR POTATO TOPPED)
This can also be topped with cooked mashed potatoes instead of the pastry, the filling can also be made in one 10-inch deep-dish pie plate topped with pastry instead of a casserole dish. If you are topping this with mashed potatoes then bake in a shallow baking dish instead of a casserole dish. Prep time does not include preparing the pastry. This is really good!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees.
- Grease a round or oval baking dish.
- In a large skillet brown the ground beef and Italian sausages with dried chili flakes, onion, garlic, celery, Worcestershire sauce and carrots until the ground beef is no longer pink (about 10 minutes) drain fat.
- Add in grated Parmesan cheese, sliced mushrooms and corn; mix to combine.
- Add in the broth or consomme; simmer for 15 minutes.
- Season with salt and black pepper to taste.
- In a small cup whisk together 2 tablespoons soft butter with the flour and add into the simmering mixture; stir with a wooden spoon until thickened.
- Transfer the mixture to prepared baking dish.
- Top with prepared pastry leaving 1-inch overhang, turn the edges under and press firmly to the inside of the dish, then flute.
- Cut slits in the top to allow steam to escape.
- Bake for about 35-40 minutes or until the pastry is browned and the pie is bubbley.
- Let sit 15 minutes before serving.
Nutrition Facts : Calories 716.3, Fat 48.2, SaturatedFat 17.4, Cholesterol 108.9, Sodium 1770.7, Carbohydrate 34.9, Fiber 3.9, Sugar 5.2, Protein 36.8
GROUND BEEF PIE
From Bucyrus, Ohio, Cleora Campbell sends this recipe for a beefed-up quiche that doesn't require a prepared crust. The entree is easy to assemble and economical, too, at a mere 82¢ a serving.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Press into an ungreased 9-in. pie plate. Sprinkle with salt, pepper and cheese. , In a bowl, combine the eggs, milk and biscuit mix just until combined. Pour over cheese. , Bake at 400° for 35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 507 calories, Fat 31g fat (15g saturated fat), Cholesterol 224mg cholesterol, Sodium 879mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein.
GROUND BEEF 'N' RICE PIE
Rhonda Van Gelderen of Menomonee Falls, Wisconsin presses seasoned ground beef into a pie plate to form the crust of this comforting dish. "It's a terrific time-saver because you don't brown the beef separately," she writes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
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