BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
- Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
- After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
- Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
- Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
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
INDIVIDUAL BEEF POT PIES
Big enough to share and full of flavor, Individual Beef Pot Pies are loaded with tender beef and vegetables to satisfy even your hungriest guest!
Provided by Amanda Rettke-iambaker.net
Categories Dinner Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
- Season beef with 1 teaspoon of salt and 1 teaspoon of pepper and cut into cubes.
Nutrition Facts : Calories 762 kcal, ServingSize 1 serving
BEEF POTPIE -INDIVIDUAL SIZE
My husband is fond of simple things and often requests a store-bought frozen potpie for supper, if I ask him what he'd like to eat. I am a little "turned off by prepared foods from the freezer section of any market". It just makes me uncomfortable to buy them. I couldn't find a beef pie at the nearest market,so I continued down...
Provided by Beth M.
Categories Savory Pies
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. Use two six-inch pie pans, or individual baking dishes. Preheat oven to 400 degrees. Note: Use top and bottom crust for each pie. If using individual baking dishes, you can use just a top-crust for each.
- 2. Remove pie crust from package and let sit fifteen minutes to come to room temperature or easily handled without breaking. Lay it out on a floured surface, and cut 4 circles bigger than the pie pan diameter (two for each) If making top crusts only, make each a bit larger than the baking dish diameter, and crimp around the inside of the dish.
- 3. Meanwhile peel and chop potatoes and carrots, and steam for about fifteen minutes. This can be done earlier in the day or the day before using. Divide the two vegetables evenly in the baking containers of choice, I made three pies the first time, but you can make more if you choose, just increase amounts of vegetables and beef.
- 4. I quickly stir-fried the beef, just a little in a small amount of oil. Divide it evenly into each pie pan or baking dish where you've already placed the vegetables. To the meat and vegetables, spoon about 2 Tbs. gravy into each.
- 5. Top each pie pan or baking dish with a second cut-out pastry round, and press around the edge inside the container to seal tightly. Cut slits in the top of each to vent the pies as they bake. Put in the oven on the center rack to bake, time about 40 minutes. *Place them on a baking pan with sides, to make it easier to remove from the oven if using individual baking dishes.
INDIVIDUAL BEEF POT PIES
I hodgepodged this recipe together while trying to figure out a way to use my leftover roast beef. I didn't measure, so ingredient amounts are approximated. Delish!
Provided by Mrs. Pallack
Categories Pot Pie
Time 1h35m
Yield 8 Pies, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
- Meanwhile --.
- Melt butter in large saucepan over medium to medium low heat.
- Add chopped onions and cook until onions are soft and translucent.
- Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
- (This is an important step. Not cooking long enough will make the gravy have a "floury" taste).
- Add salt and pepper to taste.
- Add broth and milk, stirring constantly.
- Bring to a slow boil.
- Remove from heat.
- Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
- Let mixture cool thoroughy.
- Line ramekins with bottom pie dough.
- Fill ramekins and cover with top crust, pinching edges to create a seal.
- Brush with beaten egg.
- Create slits in top crust with a butter knife.
- Bake about 35 minutes until golden brown.
- Enjoy.
Nutrition Facts : Calories 353.7, Fat 19.9, SaturatedFat 6.3, Cholesterol 33, Sodium 485.6, Carbohydrate 37.2, Fiber 3.3, Sugar 2.3, Protein 7.1
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