BEEF AND ONION PIE
Jamie Oliver is one of my favorite chefs. This is definitely comfort food. It is also pretty inexpensive to make. *Due to reviews, I have reduced the amount of beef broth to 2 Cups. If you would still like a thicker sauce, be prepared to add a slurry of some of the liquid and a heaping T of flour (or cornstarch) well blended and add to a rolling boil - to make the liquid thicker. Also, a lot of people have commented that they would like this with a 2 crusts, top and bottom, so if you prefer, go ahead and use one of those crusts for the bottom and one for the top. Enjoy!
Provided by LifeIsGood
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Beef Filling:.
- Peel and roughly chop the onions, carrots and celery.
- Remove the rosemary leaves from the stalks and finely chop.
- Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
- Stir in the ground beef and break up any large pieces.
- Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
- Add the beef broth and bring to a boil.
- Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
- Pie:.
- Remove the pastry from the refrigerator 10 minues before you need to roll it.
- Preheat oven to 350 degrees F.
- Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
- Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
- Using a fork, press down all around the edge of the dough to crimp it closed.
- Make a hole in the middle of the dough, using the tip of a knife.
- Brush the top of the dough with the beaten egg (or milk).
- Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.
Nutrition Facts : Calories 388.9, Fat 25.6, SaturatedFat 8.2, Cholesterol 123.6, Sodium 621.2, Carbohydrate 13.3, Fiber 2.7, Sugar 5.8, Protein 25.6
MINCE BEEF & ONION PIE
Luscious minced beef and onion all wrapped up in a golden shortcrust pastry for a loving treat serve it with mashed potato, a green vegetable, and rich beef gravy.You can buy hand made ready short crust pastry or make your own,
Provided by julian1964
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
- Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
- Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
- Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
- Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
SIMPLE BEEF AND ONION PIE
Make and share this Simple Beef and Onion Pie recipe from Food.com.
Provided by Donna Sowerby
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef and onions together; drain off fat.
- Add beef gravy and stir through until warm.
- Transfer to 9" pie plate and cover with pie crust; brush crust with milk.
- Bake at 425F until crust is golden brown.
SIMPLE ONION PIE
Make and share this Simple Onion Pie recipe from Food.com.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- --------For Pastry base----------.
- Mix together and pat into a medium pie dish.
- Simmer onions in melted butter just until soft, season and leave to cool.
- Place on top of pastry.
- Mix together egg and cream and pour over onions.
- Sprinkle cheese on top.
- Bake in a pre-heated oven 425°F (220°C) for 20-25 minutes.
- I serve it with with a tomato and basil salad with a balsamic vinigar dressing and tiny new potatoes.
Nutrition Facts : Calories 448.2, Fat 29.2, SaturatedFat 18, Cholesterol 117, Sodium 784.8, Carbohydrate 35.6, Fiber 2.6, Sugar 7.1, Protein 12.5
EASY BEEF AND GUINNESS PIE
This recipe came from Campbell's soup and even though its not the real thing its a great and easy recipe for a cold winters night. I serve with mashed potatoes and vegetables, but would be just as great served on its own.
Provided by Tisme
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200ºC. Heat oil in a frying pan.
- Add mince, onion & carrotand cook for 5 mins or until meat has browned.
- Add peas, Worcestershire sauce & flour and cook for for 1 min, stirring.
- Add Guinness and stock, bring to the boil, stirring, and cook for 5 minutes until just thickened.
- Season to taste with pepper.
- Divide mince between four 2-cup capacity ovenproof dishes.
- Cut pastry into circle to overlap ramekins & place on top of each pie.
- Bake for 20 mins or until golden.
- Serve with mashed potatoes & vegetables.
PEPPER, ONION AND BEEF POTPIE
This hearty meat pie is filling, delicious and comforting. You'll love the flaky crust, too.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute onion and peppers in oil for 3 minutes. Add garlic; cook 1 minute longer. Stir in the beef, potatoes, soup, corn, mushrooms, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., For pastry, combine flour and salt in a large bowl. Cut in shortening until crumbly; sprinkle with onion. Gradually add water, tossing with a fork until dough forms a ball. , Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. deep-dish pie plate. , Transfer pastry to plate; trim even with edge. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 375° for 45-50 minutes or until filling is bubbly and crust is golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 572 calories, Fat 31g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 781mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.
BEEF AND ONION POT PIE/STEW
A hearty rich beef pie or casserole with a flavour that everyone will enjoy so much that you had better make enough for second helpings I made this by using what I had in my fridge today. remembering what I used was the hardest part, so I had to jot it down as I went along.
Provided by JoyfulCook
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Strip any fat off the meat then cut into medium dice, prepare all the vegetables.
- Place the flour in a large plastic bag, then add half the meat, shake it about and get all the meat coated then do the same with the other half.
- Using either a frying pan or skillet, add half the oil and seal the meat, in two batches then set to one side.
- Heat the remaining oil in a large saucepan adding the onion, celery and garlic, cooking slowly for 3-4 minutes.
- Add the stock cubes, tomato puree, herbs, pepper and salt and the water ( do not add it all if you feel it will be too much ) and bring to the boil.
- Add the meat and simmer for 45 minutes this is where you can add the remaining water, but it should not quite cover the ingredients) then add the diced carrot. cook for a further 15 minutes Stir occasionally. Thicken if you feel the gravy is on the thin side.
- For a Pot pie, pre heat the oven to 200c.
- Using about 250 grams of pasty roll out until quite thin. place ingredients in the pie dish and cover with the pastry in the usual way. I only use pastry as a lid, I dont line the pie with pastry as well. Cook in the oven for at least 30 minutes.
- serve with mashed potatoes and a vegetable of your choice if serving as a casserole serve with vegetables of your choice.
Nutrition Facts : Calories 1466.3, Fat 139, SaturatedFat 53.8, Cholesterol 165.2, Sodium 516, Carbohydrate 34, Fiber 2.5, Sugar 3.8, Protein 19.3
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
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