COUNTRY PIE
This is my old roommates recipe - we used to fix this all the time. It's a tasty, one dish dinner. The "crust" is a "meatloaf" mixture.
Provided by Lizzybob
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Crust: Combine ground beef, 1/2 a can of tomato sauce, bread crumbs, onion, green pepper & spices.
- Pat mixture down & up sides of a 9 inch pie plate (I use a deep dish).
- Set aside.
- Filling: Combine rice, all the remaining tomato sauce (1 1/2 cans), 1 cup water & 1/2 cup of cheese.
- Pour on top of crust.
- Cover with foil and bake at 350 for 25 minutes.
- Sprinkle with rest of cheese & bake 10 -15 more minutes or.
- until cheese is melted.
COUNTRY PIE
Country Pie is old-fashioned comfort food at its best, and it's a snap to make. The savory ground beef crust perfectly complements the creamy rice, tomato and cheddar cheese filling.This recipe is from Helen O'Connor of Knoxville, Tennessee, who sent in a copy of her "well-used and loved" recipe for a pie that she cut out of a magazine ad for Hunt's tomato sauce. This recipe was originally published in The Baltimore Sun.
Provided by Julie Rothman - The Baltimore Sun
Categories Entrees
Time 49m59S
Yield 6
Number Of Ingredients 13
Steps:
- Step 1: Preheat oven to 350 F. Grease a 9-inch deep-dish pie plate.
- Step 2: In a bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 4 ounces tomato sauce, 1/4 cup chopped onion, 1/4 cup chopped green pepper, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, and 1/8 teaspoon oregano. Mix well with a fork.
- Step 3: Pat the meat mixture gently into the bottom and sides of the greased pie plate.
- Step 1: In a large bowl, combine 1 1/3 cups instant rice, 12 ounces tomato sauce, 1 cup water, 1/2 teaspoon salt and 1/2 cup grated cheddar cheese.
- Step 2: Spoon rice mixture into the prepared meat shell. Cover with aluminum foil. Bake for 25 minutes.
- Step 3: Uncover, top with remaining 1/2 cup grated cheddar cheese. Bake uncovered for another 10 to 15 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 495 calories, Sugar 4 g, Fat 24 g, Carbohydrate 46 g, Cholesterol 76 mg, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, Sodium 646 mg, TransFat 1 g
BEEF SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
- Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
CHEESY BEEF CRESCENT ROLL PIE
Easy-peasy ground beef pie with crescent rolls!
Provided by Ashley DeStefano
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef and onion in a cast iron skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return to medium heat, add spaghetti sauce and diced tomatoes, and season with salt and pepper. Cook until thoroughly heated. Sprinkle with mozzarella cheese.
- Unroll crescent dough and arrange triangles over cheese in the skillet. Brush with butter; sprinkle with Parmesan cheese.
- Bake in the preheated oven until the crust is golden brown, about 20 minutes.
Nutrition Facts : Calories 448 calories, Carbohydrate 29.2 g, Cholesterol 66 mg, Fat 25 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 10.1 g, Sodium 942.8 mg, Sugar 11.4 g
COUNTRY PIE
Men seem to really enjoy this simple yet tasty beef and rice pie. They always ask for seconds.-Zelma Hartman, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate., In a bowl, combine the tomato sauce, rice, 1/2 cup cheese, water and salt. Spoon into meat shell. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts :
BEEF BOURGUIGNON COTTAGE PIE
A hearty meal for all the family, by Gary Rhodes. You can prepare it up to a month in advance
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Supper
Time 3h40m
Number Of Ingredients 13
Steps:
- (Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside. Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornfl our and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-2½ hrs or until the beef is tender.
- Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 28cm x 23cm x 5cm. Re-boil the sauce and check for seasoning. Thicken with the loosened cornfl our, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day.
- While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season.
- Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting fi nish (see Gary's tip, left). When cold, the cottage pie is ready to cover and freeze.
- The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day, see below.)
- On the day, reheat the pie. Heat oven to 180C/fan 160C/gas 4. If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 200C/fan 180C/gas 6 for the fi nal 10 mins for a golden brown topping. If cooking from frozen, cover with foil, then bake for 1¼ hrs; remove foil and bake uncovered for 1¼ hrs more, then increase heat as above for the last 10 mins.
Nutrition Facts : Calories 653 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 2.26 milligram of sodium
BEEFY FRENCH ONION POTPIE
I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. - Sara Hutchens, Du Quoin, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil., Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 553 calories, Fat 23g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 1550mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein.
COUNTRY BEEF POT PIE
I just got this in my email from Pillsbury and it sounds so yummy. Personally, I don't like corn in pot pies, so I'm thinking peas and carrots instead of mixed veggies.
Provided by Karen..
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
- Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
- In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
- Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
- Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 667.3, Fat 36.9, SaturatedFat 12.3, Cholesterol 39.7, Sodium 857.9, Carbohydrate 65, Fiber 5.2, Sugar 5.3, Protein 20.2
COUNTRY STYLE GROUND BEEF MEAT PIE
This recipe makes two pies and may be made using using either ground pork or ground beef or half of each, I prefer the half each!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
- Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
- Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
- Fit bottom pie pastry into each 9-inch deep-dish pie plates.
- Divide the beef misture between each pie plate.
- Top each pie with top pie crusts then flute edges together.
- Cut slits in top of crust each, then place onto a baking sheet.
- Bake in 450 degrees F (bottom rack) oven for 15 minutes.
- Reduce heat to 350 degrees F and continue baking for another 30 minutes.
- Cool slightly before slicing.
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