ITALIAN BEEF POTPIES
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Nutrition Facts : Calories 495 g, Fat 24 g, Fiber 4 g, Protein 33 g
ITALIAN BEEF POT PIE
Put together a tasty pot pie in a snap with our Italian Beef Pot Pie recipe and ready-to-use pie crust! Serve our beef pot pie recipe in 40 minutes flat.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
- Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
- Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
BEEF POT PIE
Here are two versions to make pot pies, from scratch and the easy way out both delicious and perfect comfort foods.
Provided by Claudia Lamascolo
Categories pot pie recipes, pie crust recipes, pie recipes, savory pie recipes
Time 1h20m
Number Of Ingredients 21
Steps:
- Gravy Instructions:
- Pour beef juices into a small saucepan and add an equal amount of flour to the juices.
- Mix them together well.
- Then turn on a very low heat and stir constantly so the gravy doesn't burn.
- Continue stirring and cooking this mixture until it turns brown and starts to bubble a little.
- The flour needs to be cooked properly, otherwise, your gravy will taste raw.
- Remove the flour mixture from the heat and very slowly add the beef stock in small amounts.
- I add everything to a food processor to make a smooth gravy.
- Then put back on the heat.
- Don't leave your gravy unattended.
- Continue stirring until it reaches the thickness you desire and then serve immediately or use for pot pie.
- Assembly:
- Line oil sprayed deep casserole dish with rolled out dough.
- Place chunks of meat and mixed vegetables on top of the crust.
- Pour gravy, on top of meat and potato/vegetable mixture.
- Place another piece of rolled dough to fit over the top. Brush with melted butter.
- Bake at 400 till brown and bubbly around 45 minutes to an hour.
Nutrition Facts : Calories 1551.82, Fat 79.03, SaturatedFat 33.07, Carbohydrate 150.90, Fiber 10.96, Sugar 23.65, Protein 58.03, Sodium 1577.23, Cholesterol 183.00
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
- In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
- Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
- Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g
ITALIAN POT PIES
This is a modification of a recipe found in Everyday Food magazine. For maximum flavor benefit, use a good quality store brand tomato sauce, or use your favorite homemade.
Provided by Lori Mama
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees.
- In a large skillet, heat oil and add chopped onion and carrots.
- Saute until vegetables are tender. Add ground beef and continue frying until meat is no longer pink.
- Add garlic and cook until fragrant.
- Add seasonings/sauce and mix.
- Cook until thickened. approximately 10 minutes.
- Spoon mixture into 4 8 oz. ramekins.
- Set aside.
- In mixing bowl whisk together the dry ingredients.
- Make a well in the centre and add the wet ingredients.
- Combine just until moistened.
- Mound spoonfuls of dough on top of the ramekins.
- Place on rimmed baking sheet.
- Place in oven and bake 10-12 minutes.
- Test doneness with toothpick.
Nutrition Facts : Calories 548.6, Fat 29.8, SaturatedFat 14.2, Cholesterol 114, Sodium 1378.7, Carbohydrate 38.8, Fiber 4.1, Sugar 8, Protein 31.8
COLONIAL PORT-BEEF PIE
Trying to replicate a dish from Williamsburg's King's Arms Tavern, I formulated this recipe out of several: my mom's pie crust, an old port wine sauce recipe, and, of all things, fajita filling. Great as the main dish for Thanksgiving or Christmas.
Provided by SouthernSon
Categories Main Dish Recipes Savory Pie Recipes
Time 3h4m
Yield 10
Number Of Ingredients 18
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallot; cook and stir until softened, about 5 minutes. Add port and thyme; bring to a boil over high heat. Reduce heat to medium-low; cook until sauce is reduced to 1/2 cup, about 35 minutes.
- Bring chicken broth to a simmer in a small saucepan. Turn off heat and add half the mushroom slices. Let mushrooms soak, 15 to 20 minutes.
- Use a slotted spoon to transfer soaked mushrooms to a small bowl. Strain the chicken broth from the saucepan into a separate bowl, pouring it through a coffee filter or cheesecloth to remove any sediment.
- Dice the soaked mushrooms and transfer to the port sauce. Add the strained chicken-mushroom broth.
- Bring the sauce to a boil. Reduce heat to medium-low. Cook and stir until reduced to 1 1/2 cups, about 15 minutes.
- Mix cornstarch with 1/4 cup cold water in a bowl. Whisk cornstarch slurry rapidly into the simmering sauce until thickened, about 3 minutes. Add balsamic vinegar, salt, and pepper.
- Heat a skillet over medium-high heat. Saute beef until meat is still slightly pink in the center, 6 to 7 minutes. Transfer to a bowl. Saute remaining mushrooms and onion in the beef drippings until tender, about 5 minutes. Add to the bowl with the beef.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour and salt in a bowl. Cut 2/3 cup plus 2 tablespoons butter into the flour using 2 knives or a pastry blender until mixture is crumbly. Add 1/4 cup plus 3 tablespoons cold water; mix until dough pulls away from edges of the bowl. Divide dough in half; set 1 portion aside and roll the other half onto a floured surface. Press dough into a 10-inch pie pan to form the bottom crust.
- Spread the vegetable-beef mixture over the crust in the pie pan. Pour sauce on top, spreading to the edges. Roll out the other half of the dough and cover pie with the crust; seal the edges.
- Bake in the preheated oven until flaky and golden, about 45 minutes. Cool for 15 minutes.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 26.3 g, Cholesterol 80.8 mg, Fat 25.4 g, Fiber 1.1 g, Protein 14.6 g, SaturatedFat 13.7 g, Sodium 700.1 mg, Sugar 1.9 g
ITALIAN POT PIE
Prepare to make a delicious Italian Pot Pie in just 20 minutes! Dried oregano leaves and Italian Sausage give the Italian flavor to this Italian Pot Pie.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Use pulsing action of food processor to process flour, butter, cream cheese and 1/2 tsp. oregano until mixture is well blended and pulls away from of side of container. Shape into ball; flatten slightly. Wrap tightly with plastic wrap. Refrigerate until ready to use.
- Brown meat with onions and peppers in large nonstick skillet on medium heat. Add pasta sauce, mozzarella and remaining oregano; mix well. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
- Roll dough on lightly floured surface to 10-inch round; place over pie. Seal and flute edge. Cut several slits in crust to permit steam to escape. Place on rimmed baking sheet.
- Bake 30 to 35 min. or until golden brown. Let stand 10 min. before serving.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 21 g
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- Open a 9-10 inch springform pan and lay a piece of parchment over then snap the ring over so that the parchment covers the bottom and gets held in place by the ring. Use scissors to cut the outside parchment overhang. You should now have a round piece of parchment tightly held in place at the bottom of the springform pan.
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- Set a large pot or Dutch oven over medium to medium-high heat. Add the olive oil and butter and allow to melt together; swirl the pan to coat. Add the garlic, mushrooms, and carrots and cook until tender, stirring occasionally, for 7 to 10 minutes or until the liquid has evaporated. Remove the veggies to a bowl or plate and set aside.
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