Deep Dish Ground Beef Pot Pies Recipes

BEEF POT PIE - THE BEST!

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.

DEEP DISH GROUND BEEF POT PIE

Steps:

• Heat oven to 425 degrees. Spray 4 (2-cup) ovenproof bowls with cooking spray; place bowls on cookie sheet (line sheet with aluminum foil for easy cleanup).
• Brown beef and onion in a large deep skillet over medium heat until done. When done, drain and return to pan.
• Add in the teaspoons of basil, garlic powder and oregano. Then mix in the potatoes, frozen vegetables, tomatoes, gravy, salt/pepper and Worcestershire.
• Reduce heat to medium-low, cover and simmer until the potatoes are almost tender. Stir often to prevent sticking. (The potatoes will absorb and neutralize some of the spices, so taste-test and add in more salt/pepper as needed).
• Meanwhile, unroll the pie crusts and cut circles slightly larger than the openings on the bowls. Also cut slits in the crust to allow steam to escape.
• When meat mixture is ready, spoon into the individual bowls and top with the little pie crust circles. Brush the pie crusts with the egg whites. If desired, you can then sprinkle extra herb on top. (Parsley/Basil/Italian Seasoning/Oregano - Something green is pretty).
• Bake for 30-35 minutes until crusts are golden brown.
• *If you won't be eating them all at once, simply cover the meat mixture and put in the refrigerator. Then when you are ready, put the pie crust on the bowl, brush with the egg white and bake until it is heated through and the crust is brown. Perfect to make on a Sunday and eat during the week!
• *To make one large pie, spoon the mixture into a 2 quart casserole dish. Cover with the uncut pie crust. Bake at 425 degrees for 30-35 minutes until golden brown.

GROUND BEEF POT PIE

Steps:

• Preheat oven to 450°.
• Line a 9-inch glass pie plate with one pie crust; set aside.
• In a large skillet, cook been, onion, garlic salt, and pepper over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooed; drain.
• Stir cornstarch into beef mixture until mixed.
• Stir in potatoes, carrots, and gravy; cook 5-6 minutes over med-high heat, stirring often, until hot.
• Spoon mixture into crust-lined plate.
• Top with second crust, seal edge and flute.
• Cut slits in several places in top crust; cover edge of crust with foil.
• Bake 35-40 minutes or until crust is golden brown; let stand 5 minutes before serving.

GROUND BEEF POTPIE

Steps:

• In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.