ABERDEEN BEEF PIE
When set in the middle of the table, this hearty beef pie is the center of attention. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this pure comfort food will welcome your family home. -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Brown the beef in drippings in batches; drain and set beef aside. Add onion to the pan; saute until crisp-tender. Add carrots, bacon and beef. , Meanwhile, in a small bowl, combine the flour, broth and Worcestershire sauce until smooth; add to beef mixture. Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1 to 1-1/2 hours. Stir in peas, salt and pepper. Transfer to an ungreased 11x7-in. baking dish. , On a lightly floured surface, roll out crust into a 12x8-in. rectangle. Cut slits in crust. Place over filling; trim and seal edges. If desired, brush with beaten egg. Bake until crust is golden and filling is bubbly, 35-40 minutes. Let stand for 15 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 308 calories, Fat 14g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 389mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
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
TENDER BEEF POT PIE W/THYME AND PEPPER PASTRY
Make and share this Tender Beef Pot Pie W/Thyme and Pepper Pastry recipe from Food.com.
Provided by Wildflour
Categories Savory Pies
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 26
Steps:
- Pastry:.
- In food processor, place flour, butter, salt, thyme and pepper.
- Mix for a few seconds.
- Then slowly add ice water, pulsing, til mixture forms into a ball.
- Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge.
- For filling:.
- Place first 9 ingredients into pressure cooker. Place on lid.
- Heat over medium heat til regulator starts rocking.
- Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.).
- Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain.
- Make 2 cups brown gravy and pour into large bowl.
- Add potatoes, carrots and rest of vegetables.
- Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture.
- Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste.
- Roll out 1 ball of chilled pastry to fit a 9" deepdish pie shell and place into dish.
- Fill with meat mixture.
- Roll out other ball of dough and cover pie, sealing edges well.
- *You can do a lattice top, or cut slits to vent in solid top.
- Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each.
- Bake in 400º oven for 35-40 minutes.
- Let cool 20-30 minutes before slicing.
TENDER BEEF PIE
This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven, as I cook the meat on the stove to make it tender.
Provided by The Flying Chef
Categories Savory Pies
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.
- In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.
- Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min's, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.
- Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.
- Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.
- Place pies in oven and bake for approx 20 Min's until pastry top is browned.
- Serve immediately.
BEST SHEPHERD'S PIE
This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.-Valerie Merrill, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.
BEEF TENDERLOIN PIE
This is a family treat. I usually make a beef tenderloin Christmas Eve and use the scrapes of tenderloin that I've cut off the main meat to make this dish. The tarragon with the rich gravy helps to marry this dish together.
Provided by thistleridge
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic, onion, carrot and celery in 1T. olive oil & 1 T. butter. Add raw or cooked pieces of tenderloin and cook till heated thru or brown.
- Add beef stock and bring to a boil.
- Add diced potatoes.
- Reduce heat and simmer on low for 10 to 15 minutes.
- Combine flour and butter into a paste and add to mixture.
- Stir for 5 more minutes until thick.
- Season with Salt, pepper, tarragon and parsley.
- Pour into unbaked pie shell.
- Top with second pie crust, crimp edges and make air slits.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 640.7, Fat 41.3, SaturatedFat 14, Cholesterol 75.2, Sodium 675.7, Carbohydrate 41, Fiber 3.9, Sugar 1.6, Protein 25.4
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BEEF POT PIE – GOOD DINNER MOM
From gooddinnermom.com
4.9/5 (63)Calories 503 per servingCategory Main Dish
- Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Note: you will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.
- Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
- Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.
- Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.
RICH AND TASTY SLOW-COOKED STEAK PIE - NICKY'S KITCHEN …
From kitchensanctuary.com
4.9/5 (30)Total Time 3 hrs 5 minsCategory DinnerCalories 811 per serving
- Heat the oil in an oven-proof casserole dish and add in the onions. Cook on a medium-low heat for 5 minutes.
- Place it in the pan with the onions and cook on medium for about 5 minutes – until the meat is sealed and slightly browned all over. Give it a stir every so often so the meat doesn’t stick.
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#time-to-make #course #main-ingredient #preparation #for-1-or-2 #savory-pies #main-dish #beef #meat #number-of-servings #4-hours-or-less
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