BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
- Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
- After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
- Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
- Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
BEEF POT PIE - THE BEST!
Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.
Provided by BlondieItaliana
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
- Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
- Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
- Spray deep pie dish (I use quiche' dish) with Pam.
- Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
- Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
- Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.
Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8
BEEF POT PIE
Steps:
- Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
- The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
- The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
- The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
- Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
- Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.
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
YE OL' NEW BEEF POT PIE
This is a culmination of many recipes for beef pie I have made over the years. It was put together with ingredients on hand. Some of them you might find strange, but turns out to make a delicious pie. Make sure you let the pie set for 10 minutes, before cutting. Serve with a nice green salad.
Provided by VickyJ
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375°F.
- Grease a 9-inch square, glass baking/casserole dish (I use Crisco or butter).
- Prepare the filling as follows:.
- Season ground beef with salt and pepper.
- Brown ground beef with peppers and onions in 1 Tbsp olive oil over med heat, then drain grease.
- Transfer beef mixture to a large bowl.
- Add cooked potato, mixed vegetables, peas, gravy, sour cream.
- Stir until well-blended. This is where you want to check consistency and taste for seasonings. If you are happy with the thickness of the filling, don't add the breadcrumbs. If it needs more flavor, then add the Kitchen Bouquet or salt-n-pepper to taste.
- Prepare the crust as follows: In a med-large bowl whisk together Bisquick,garlic, salt, pepper, basil, egg, milk and ranch dressing. If it's too thick to be poured over filling, then add a bit more milk, until the desired consistency.
- Spoon the filling into the greased 9-inch sqare casserole dish, and spread so it's evenly distributed. Add the pieces of cheddar cheese on top of filling.
- Pour the crust batter over filling and spread evenly.
- Bake for 20 minutes, then check for over-browning of the edges. If you notice that, put 1 - 2 inches of foil around the edges so they don't burn.
- Continue baking for an additional 20 - 30 minutes.
- Let pie rest for 10-15 minutes before cutting and serving.
- This goes well with a tossed salad.
Nutrition Facts : Calories 659.9, Fat 37.4, SaturatedFat 13.4, Cholesterol 148, Sodium 1811.4, Carbohydrate 45.2, Fiber 6.4, Sugar 8.8, Protein 34.9
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
For more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone who has tried it has given it a thumbs-up rating. -Hannah McDowell, Penns Creek, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate., For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place dough over filling; trim and flute edges., If desired, arrange cutouts over pastry. Bake at 375° until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.
Nutrition Facts : Calories 487 calories, Fat 29g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 802mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
More about "ye ol new beef pot pie recipes"
BEEF POT PIE | CANADIAN LIVING
From canadianliving.com
TRAEGER BEEF POT PIE - OR WHATEVER YOU DO
From orwhateveryoudo.com
WHAT TO SERVE WITH A BEEF POT PIE? 5 BEST WAYS TO GO
From cookindocs.com
BEEF POT PIES - REAL FOOD BY DAD
From realfoodbydad.com
10 BEST BEEF POT PIE WITH BISQUICK RECIPES | YUMMLY
From yummly.com
BEEF POT PIES - JO COOKS
From jocooks.com
THE BEST BEEF POT PIE RECIPE - COOKING FROG
From cookingfrog.com
EASY BEEF POT PIE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
YE OLDE PIE WAGON - POSTS | FACEBOOK
From facebook.com
MODERN BEEF POT PIE - CHEZ LARAE
From chezlarae.com
HOMEMADE BEEF POT PIE - COOKING MADE EASY
From cookingmama.buzz
THE POT PIE BAR
From thepotpiebar.com
BEEF POT PIE - THE FRESH COOKY
From thefreshcooky.com
BEST MEAT RECIPES: YE OL' NEW BEEF POT PIE - BLOGGER
From meatbook2.blogspot.com
EASY BEEF POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
BEST BEEF POT PIE RECIPE - HOW TO MAKE BEEF POT PIE - DELISH
From delish.com
FAST & EASY BEEF POT PIE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SECOND DAY BEEF POT PIE - DESSERT NOW, DINNER LATER
From dessertnowdinnerlater.com
BEEF POT PIE RECIPE - KELLY LEIGH CREATES
From kellyleighcreates.com
EASY BEEF POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
BEEF POT PIE - GIRL GONE GOURMET
From girlgonegourmet.com
OLD-FASHIONED BEEF POT PIE RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF POT PIE RECIPE - COOK CLEAN REPEAT
From cookcleanrepeat.com
20 WAYS TO MAKE POT PIE | ALLRECIPES
From allrecipes.com
BEEF POT PIE ~ EASY & FROM-SCRATCH! • FIVEHEARTHOME
From fivehearthome.com
GROUND BEEF POT PIE RECIPE BY SHANNALEE83 - FOOD NEWS
From foodnewsnews.com
INDIVIDUAL BEEF POT PIES - I AM HOMESTEADER
From iamhomesteader.com
LEFTOVER STEAK POT PIE WITH VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BEEF POT PIE RECIPE - FOOD NEWS HUBB
From foodnewshubb.com
210 BEEF POT PIES IDEAS IN 2022 | COOKING RECIPES, BEEF POT
From pinterest.ca
SKILLET BEEF POT PIE - EASY DINNER! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
ROAST BEEF POT PIE (LEFTOVER RECIPE!) - DINNER, THEN DESSERT
From dinnerthendessert.com
INDIVIDUAL BEEF POT PIES - A FAMILY FEAST®
From afamilyfeast.com
CLASSIC BEEF POT PIE - COOKING WITH CURLS
From cookingwithcurls.com
BEEF AND BEAN POT PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
EASY CROCK POT BEEF POT PIE - RECIPES THAT CROCK!
From recipesthatcrock.com
FLAVORFUL BEEF POT PIE RECIPE [2022] (A COMFORT FOOD)
From beefsteakveg.com
CROCK POT BEEF POT PIE RECIPE - SLOW COOKER BEEF POT PIE
From eatingonadime.com
BEEF POT PIE | FOODLAND ONTARIO
From ontario.ca
You'll also love