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 STEW SKILLET PIE
Puff pastry makes a pretty topping for this homey skillet potpie. -Josh Rink, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits., Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer., Meanwhile, roll out puff pastry to fit skillet, using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use. , Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Discard bay leaf. Stir in peas and parsley. , Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 473 calories, Fat 19g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
BEEF STEW PIE
Make and share this Beef Stew Pie recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a plastic bag, combine 6 tablespoons flour, salt and pepper.
- Add beef and shake to coat.
- In a skillet, saute beef in oil until browned.
- Add onion and garlic, cook and stir until onion is tender.
- Add 1/2 cup water, stirring to scrape browned bits.
- Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet.
- Add bay leaf.
- Bring to a boil.
- Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
- Combine remaining flour and water until smooth and gradually stir into skillet.
- Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
- Discard bay leaf.
- Stir in potatoes, carrots and parsley.
- Transfer to a greased 4-qt. baking dish.
- On a floured surface, roll out pastry to fit dish.
- Place over filling and flute edges.
- Cut slits in top.
- Bake at 425° for 25-30 minutes or until golden brown.
- Let stand for 10 minutes.
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