BEEF POT PIE I
This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!
Provided by Terri
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
- Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
- Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
- Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 53.4 g, Cholesterol 53.7 mg, Fat 57.7 g, Fiber 3 g, Protein 21.6 g, SaturatedFat 16.2 g, Sodium 279.5 mg, Sugar 6.8 g
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 POT PIE
I like to make small pot pies.One is a meal.. They freeze nicely for future meals..My DH loves this beef pot pie full of sirloin and veggies with a nice beef gravy..Can make this into a large pie..I make my own crusts but you may use store bought..Remember to cool filling,very important step...Cube meat small,cook tender....
Provided by Potluck
Categories Savory Pies
Time 1h45m
Yield 6 sm pot pies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut meat into small pieces,dredge in flour and brown .
- Saute onion.
- Add beef broth and cook till meat is tender.
- Peel and cube potato,cook firm in saucepan and drain,set aside.
- Add all filling together and cool.This is important otherwise crust will be mushy.
- Pour into prepared crusts.Place on cookie sheet.
- Bake 425 for 15 minutes then 350 for 20 minutes more.
- If making deep dish pies use 1 1/4 lb meat,3/4 bag veggies and 2 lg potatoes.Also I like crisco pie crust for this recipe.Make 1 and ahalf times crisco recipe for 6 deep dish pot pies.
Nutrition Facts : Calories 602.9, Fat 35.1, SaturatedFat 10.7, Cholesterol 52.8, Sodium 1173.6, Carbohydrate 48, Fiber 4.4, Sugar 1, Protein 24.5
BEEF TENDERLOIN AND VEGETABLE POT PIES
Categories Beef Vegetable Bake Dinner Beef Tenderloin Fall Family Reunion Phyllo/Puff Pastry Dough Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large pot over high heat. Add beef ribs and brown on all sides, about 10 minutes. Add beef stock, tomato paste and bay leaves and bring to boil. Reduce heat and simmer uncovered until liquid is reduced to 4 cups, about 1 hour 15 minutes. Discard ribs.
- Add carrots and onion to pot. Simmer until carrots are tender, about 10 minutes. Add zucchini, mushrooms and tomatoes and simmer 8 minutes. Mix flour and 2 tablespoons butter in small bowl until paste forms. Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before continuing, rewarm over medium heat, stirring frequently.)
- Preheat oven to 400°F. Butter six 1 1/4-cup custard cups or soufflé dishes. Melt remaining 1 tablespoon butter in large nonstick skillet over high heat. Sprinkle beef tenderloin pieces with salt and pepper. Add beef to skillet and cook just until outside of beef is brown, about 1 minute per side. Transfer beef to prepared custard cups, dividing equally. Ladle vegetable gravy over beef in cups, dividing equally. Roll out 1 puff pastry sheet on floured surface to 12-inch square. Using small plate as guide, cut out three 5 1/2-inch rounds from sheet. Repeat with remaining pastry sheet. Brush edges of pastry rounds with egg glaze. Place 1 round, glazed side down, atop each filled custard cup; press overhang firmly to outside of each cup. Cut 3 vents in each pastry round. Brush pastry with remaining egg glaze.
- Bake beef tenderloin pies until pastry is golden brown and puffed, about 15 minutes. Serve warm.
PUFF PASTRY ROAST BEEF POT PIES
This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.
Provided by RusticJoyfylFood
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
- Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
- Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
- Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
- Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.
Nutrition Facts : Calories 833.7 calories, Carbohydrate 59.7 g, Cholesterol 75.8 mg, Fat 52.4 g, Fiber 4.1 g, Protein 30.3 g, SaturatedFat 16.7 g, Sodium 423.6 mg, Sugar 5.2 g
TRADITIONAL BEEF POTPIE
This is one of my family's favorite dishes. Nothing is as satisfying as a hearty slice of this mouthwatering potpie.-Beth Armstrong, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate. , Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm. , Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges. , Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.
Nutrition Facts : Calories 558 calories, Fat 26g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 897mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
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