Cheesy Beef And Potato Pie Recipes

CHEESY POTATO PIE

Steps:

• Heat oven to 350°F.
• Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
• Mix potatoes and cheese; spread evenly over meat mixture.
• Bake 12 to 15 min. or until heated through (165°F).

CHEESY BEEF AND POTATO HASH

Steps:

• Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
• Preheat the broiler on high.
• Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
• Broil until melted and bubbling, about 1 minute.

CHEESY GROUND BEEF AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

CHEESY POTATO BEEF BAKE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13x9-in. baking pan. Top with mushrooms. , In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. , Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

CHEESY BEEF AND POTATO PIE

Steps:

• Preheat the oven to 190°C, 375°F.
• Place the mince, onion and carrots in a large nonstick frying pan and dry-fry over a moderate heat for 5 minutes, until browned.
• Stir in the tomatoes, stock and seasoning and bring to the boil.
• Transfer to a 20cm x 23cm ovenproof dish, top with the potato slices, sprinkle with the grated cheese and cook in the preheated oven for 40 minutes, until the top of the pie is golden brown and the potatoes are tender.
• I serve with steamed green veggies.

CHEESY ROAST BEEF AND POTATO PIE

Steps:

• Heat oven to 375°F.
• Mix first 5 ingredients in small bowl until smooth. Combine potatoes, meat, carrots and gravy mixture in 2-qt. microwaveable baking dish; cover with waxed paper. Microwave on HIGH 10 to 12 min. or until heated through, stirring after 5 min.
• Beat egg and milk in large bowl until blended. Gradually add baking mix, stirring until mixture sticks together; shape into ball. Knead dough on lightly floured surface 10 times or until smooth, adding additional baking mix as needed to reach desired consistency. Roll out to 12-inch circle. Place in 10-inch deep-dish pie plate sprayed with cooking spray; flute edge. Spoon potato mixture into crust.
• Bake 35 to 40 min. or until crust is golden brown. Sprinkle with cheese and onions; bake 3 to 5 min. or until cheese is melted. Let stand 5 min. before serving.

BEEF AND CHEESE PIE

Steps:

• In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

LEEK, CHEESE & POTATO PIE

Steps:

• To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
• Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
• In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
• Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
• Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
• Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

CHEESY LEEK & POTATO PIE

Steps:

• Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
• Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.