Meatandmushroompubpies Recipes

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BEEF AND MUSHROOM POTPIES

All the world loves a good potpie with its flaky crust, draped over a hearty package of meat, vegetables and gravy. The very idea is a comfort, but the prep involved is another story. So skip the homemade pie dough step and let a package of crescent rolls fill in. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13



Beef and Mushroom Potpies image

Steps:

  • Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside., In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside., In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins., Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet., Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.

Nutrition Facts : Calories 713 calories, Fat 35g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 990mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 5g fiber), Protein 36g protein.

1-1/2 cups cubed peeled potatoes
1 pound beef top sirloin steak, cut into 1/4-inch pieces
2 tablespoons olive oil, divided
1 large red onion, chopped
2 cups sliced fresh mushrooms
1 cup frozen sliced carrots
1 cup frozen peas
2 tablespoons ketchup
1 teaspoon pepper
1 tablespoon cornstarch
1 cup sour cream
1 cup beef gravy
1 tube (8 ounces) refrigerated crescent rolls

MEAT-FILLED MUSHROOMS

Provided by Food Network

Categories     appetizer

Time 40m

Yield about 4 servings

Number Of Ingredients 14



Meat-Filled Mushrooms image

Steps:

  • In a mixing bowl, combine shrimp, meat, rice wine, soy sauce and ginger in a bowl. Mix well. Lightly dust the mushroom caps with cornstarch. Spread 2 to 3 teaspoons shrimp-meat filling inside each mushroom cap. Heat a large non-stick frying pan over medium heat. Add oil, swirling to coat surface. Pan-fry filled mushrooms, meat-side down, until browned. Add braising sauce. Cover, reduce heat and simmer for 8 to 10 minutes. Remove cover, and continue to cook until sauce is slightly thickened.

6 large raw shrimp, shelled, deveined and finely chopped
4 ounces ground meat (pork or beef)
2 teaspoons rice wine
2 teaspoons soy sauce
1/2 teaspoon finely minced ginger
8 large fresh shiitake mushrooms, stems removed
8 large fresh white button mushrooms, stems removed
Cornstarch, for dusting
1 tablespoon cooking oil
2/3 cup soup stock
1 1/2 tablespoons soy sauce
1 tablespoon salted black beans, rinsed and lightly crushed
3 tablespoons sweet rice wine (mirin)
1 teaspoon cornstarch

MINI BEEF AND MUSHROOM PATTIES

No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized patties and freeze them-you'll be so glad you did. Serve them as finger food with a dipping sauce, turn them into sliders, or make it a meal with rice and steamed or roasted vegetables.

Provided by Rhoda Boone

Categories     Hamburger     Mushroom     Kid-Friendly     Soy Sauce     Bake     Sunday Stash     Beef     Ground Beef     Small Plates

Yield Makes about 26

Number Of Ingredients 8



Mini Beef and Mushroom Patties image

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 450°F. Pulse onion in a food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to a large bowl.
  • Pulse mushrooms in food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to bowl with onions. (Alternatively, you can finely chop vegetables by hand.)
  • Add beef, soy sauce, salt, and pepper to bowl with onions and mushrooms. Mix well with your hands, then divide into 3-Tbsp.-sized portions and form into patties about 2 1/2" in diameter and 1/2" thick. You should have about 26 patties. Divide between baking sheets.
  • Bake patties 3 minutes, then flip and bake until cooked to desired doneness, 3-4 minutes more for medium/medium-well.
  • Do Ahead
  • Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.

2 medium onions, coarsely chopped
1 pound crimini or white button mushrooms, trimmed, coarsely chopped
2 pounds ground beef (preferably chuck, 20% fat)
2 tablespoons low-sodium soy sauce
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Special Equipment
Two (18x13") rimmed baking sheets

MEAT AND MUSHROOM PUB PIES

Make and share this Meat and Mushroom Pub Pies recipe from Food.com.

Provided by Adopted Parisian

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9



Meat and Mushroom Pub Pies image

Steps:

  • Preheat oven to 450°F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips.
  • In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter.
  • Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.
  • Bake until pastry is puffed and golden brown, about 12 minutes.

1/2 frozen puff pastry sheet, defrosted
1 lb ground sirloin
6 ounces mushrooms, sliced
1 1/2 cups onions, chopped
2 teaspoons dried thyme, crushed
2 tablespoons all-purpose flour
1 1/2 cups canned beef broth, fat-free low-sodium
1 tablespoon steak sauce
1/2 cup frozen peas, rinsed with cold water and drained

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