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.
PEASANT'S BEEF PIE
Number Of Ingredients 7
Steps:
- Brown beef in a skillet over medium heat; drain and set aside. In a bowl, combine soup, vegetables and onions, if using. Add beef and stir well. Spoon into a lightly greased 13"x9" baking pan. Top with large spoonfuls of mashed potatoes; smooth out a little and sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until heated through. Drizzle with catsup, if desired. Tip: Create mini recipe cards listing the ingredients of tried & true dinner recipes. Glue a button magnet on the back and place on the fridge...so handy whenever it's time to make out a shopping list!
Nutrition Facts : Nutritional Facts Serves
PEASANT'S PIE
Steps:
- 1. Steam vegetables (except spinach) about 15 minutes, until crisp-tender.
- 2. Remove from heat.
- 3. Stir in spinach and 2 cups gravy.
- 4. Spoon this filling into a 9x12 backing dish.
- 5. Spread 3 cups of mashed potatoes over the top.
- 6. Sprinkle with a small amount of paprika.
- 7. Bake 30 minutes at 350 degrees.
- 8. HINTS: any vegetables can be used, and frozen works also.
- 9. Use about 8 cups chopped vegetables total.
PHEASANT POT PIE
He hunts them and brings them home and I cook em'. This is a great easy way to eat pheasant. It is really good and no one even knows it's pheasant. Just watch out for the shot! Cut the calories by using vegetable broth and skim milk, add them by chicken broth and whole milk. Mushrooms are also a good addition.
Provided by Dani Forsey Brown
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
- Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
- Lower oven temperature to 375 degrees F (190 degrees C).
- Press 1 pie crust into a pie plate and lightly brush with egg white.
- Bake crust in the oven until lightly browned, about 5 minutes.
- Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
- Bake in the oven until top is golden brown, about 40 minutes.
Nutrition Facts : Calories 698.7 calories, Carbohydrate 54.3 g, Cholesterol 62.3 mg, Fat 43.5 g, Fiber 5.9 g, Protein 22.3 g, SaturatedFat 14.1 g, Sodium 967.3 mg, Sugar 4.3 g
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