Meat And Vegetable Pie Recipes

VEGETABLE BEEF PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.

FRENCH MEAT AND VEGETABLE PIE

Steps:

• Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

MEAT N' VEGGIE PIE

Steps:

• Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
• Cook the minute steak flavor or spice as to your liking.
• Dice your veggies into small bite size pieces and add to a large bowl.
• Once the steak has cooled cut into small bite size pieces and add to the veggies.
• Prepare your gravy mix but only use 3/4 the amount of water for each package.
• Once cooled add to the mixture of veggies and meat. Mix well.
• Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
• You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
• Serving size is 4 - 6 per pie.

MEAT AND VEGETABLE POT PIE / PIES

Steps:

• Heat oil and brown meat.
• Add onions and sauté until tender.
• Season to taste and add bay leaf.
• Add stock and bring to the boil.
• Cover and simmer for 1-½ hours until meat is tender.
• Add vegetables, tomato paste and sugar and bring to the boil once more.
• Simmer until vegetables are tender.
• Thicken with cake flour and water paste.
• Leave to cool.
• Tear biscuits in half and stretch slightly to fit into muffin pan.
• Fill with filling and seal edges with fingers.
• Bake at 180C for 20 minutes until pastry is cooked.

STEAK AND VEGETABLE PIE

Steps:

• Cut steak or roast in chunks and brown in oil and 1 Tblsp butter.
• Reduce heat and saute mushrooms, garlic, onions, carrots, peas in same pan until tender.
• Transfer meat and mushrooms to pie dish, leaving juices.
• To the drippings in skillet, add remaining 1 tablespoon butter, stir in flour and cook 2 minutes to form a roux.
• Stir in just a bit of broth or water until a smooth gravy is formed.
• Stir in red wine, water and beef bouillon
• Pour over meat and vegis in pie dish and begin baking @ 400 for 30 minutes.
• Top with biscuits and bake 15 minutes more or until browned.

VEGETABLE BEEF POTPIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.