EASY BEEF POT PIE
Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry. *insert heart eye emoji*
Provided by Alida Ryder
Categories Dinner
Time 3h
Number Of Ingredients 14
Steps:
- Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
- Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
- In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
- Stir the flour into the vegetables then add the meat back into the pot and combine.
- Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
- Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
- Preheat the oven to 180°C/350°F.
- Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
- Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
- Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
- Remove from the oven, allow to rest for 10 minutes then serve.
Nutrition Facts : Calories 480 kcal, Carbohydrate 17 g, Protein 32 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 118 mg, Sodium 344 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BEEF POT PIES
These delicious mini Beef Pot Pies are filled with lots of cubed beef, mushrooms, onions, carrots and topped with flaky puff pastry then finally, they're baked to perfection! They're incredibly delicious, total comfort food perfect for a special occasion or any time of the year!
Provided by Joanna Cismaru
Categories Dinner
Time 4h
Number Of Ingredients 19
Steps:
- Prep the oven. Preheat the oven to 350°F.
- Sear the beef. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches to the Dutch oven and sear for about 5 minutes or until meat starts to brown. Transfer meat to a plate and repeat with remaining meat.
- Saute veggies. Add the onion, carrots and mushrooms to the same pot and saute until the vegetables are softened, for 5 minutes. Stir the bottom of the pot to scrape all the brown bits.
- Add beef back and liquids. Add the beef back to the pot. Sprinkle the flour over the meat and vegetables and cook for 1 more minute. Add the tomato paste, garlic and cook for another 30 seconds. Pour in the Guinness and cook for about 2 minutes. Pour in the beef broth, add the beef bouillon cube, Worcestershire sauce, sugar, thyme, bay leaf and stir everything together.
- Braise in the oven. Bring to a simmer, cover and transfer to the oven. Cook for 2 to 2½ hours in the oven or until beef is tender. Remove Dutch oven from the oven and stir in the peas. Discard the bay leaf.
- Prep the pastry. Roll out the puff pastry sheets and cut into 6-8 inch rounds, making sure each round is it's at least ½ to 1 inch larger than the baking dishes.
- Assemble the pot pies. Place beef mixture into each ramekin. Top each ramekin with pastry circle, pressing the edges to seal. Brush with egg wash and cut slits into the pastry.
- Bake. Transfer the ramekins to the oven and bake for 40 to 45 minutes or until golden brown. Let the pot pies cool for 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 652 kcal, Carbohydrate 63 g, Protein 13 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 33 mg, Sodium 809 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 27 g
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
- In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
- Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
- Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 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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