BEEF AND MUSHROOM POTPIES
All the world loves a good potpie with its flaky crust, draped over a hearty package of meat, vegetables and gravy. The very idea is a comfort, but the prep involved is another story. So skip the homemade pie dough step and let a package of crescent rolls fill in. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside., In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside., In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins., Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet., Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.
Nutrition Facts : Calories 713 calories, Fat 35g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 990mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 5g fiber), Protein 36g protein.
EPIC CHUNKY BEEF AND MUSHROOM PIE
Tender, fall apart chunks of beef with mushrooms in the most incredible gravy ever. The secret ingredient - Dried Porcini Mushrooms! They add a savoury earthiness that can't be replicated and takes this pie to the next level.
Provided by Nagi
Categories Main
Time 2h45m
Number Of Ingredients 18
Steps:
- Place porcini in a bowl and add hot water. Leave to soak for at least 30 minutes. Strain mushrooms and reserve soaking liquid. Roughly chop porcini.
- Sprinkle beef with salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot. Add half the beef and brown all over, then remove and repeat with remaining beef. Set beef aside.
- Turn stove down to medium low. If the pot is looking dry, add more oil. Add onion and garlic, cook for 2 minutes. Add finely chopped carrots and celery, cook for 6 minutes or until softened and sweet (taste test!). Add carrot chunks and cook for 2 minutes.
- Add flour and stir through.
- Add ale, beef stock, and stir to dissolve the flour.
- Add thyme, bay leaves, porcini, reserved porcini soaking liquid (don't tip in gritty bits settled at bottom) and cooked beef. Turn heat up slightly, mix, bring to simmer, then cover. Adjust heat so it is simmering gently, not energetically.
- Cook for 1 hr 45 minutes or until beef is tender. (See video)
- Meanwhile, cook bacon in a skillet over high heat until golden. Remove and reserve bacon drippings in pan. Add mushrooms and cook for 5 minutes until golden all over. Return bacon into skillet, toss to coat mushrooms, then stir through stew.
- Simmer stew, uncovered, for 15 minutes until mushrooms are tender. Then remove from stove and cool.
Nutrition Facts : ServingSize 392 g, Calories 578 kcal
BEEF AND MUSHROOM POT PIE
This is super simple to put together. This makes too much filling for a regular pie dish, so I'd suggest either a casserole dish, or at least a deep dish pie plate. This is excellent made with left over pot roast, but the canned roast beef works just fine for me too. You can also substitute 2 four ounce cans of sliced mushrooms for the fresh mushrooms, and cooking sherry works great in place of the red cooking wine.
Provided by Hippie2MARS
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Press one pie crust into a deep dish casserole dish, pricking the bottom of the crust all over with a fork, and bake for 15 minutes.
- While it's cooking, prepare the vegetables, then place the carrots, potatoes and onion in a microwaveable covered dish with about 1 T of the broth. Cook 5-7 minutes until potatoes are done.
- Empty the roast beef into a large bowl and separate the chunks with a fork or kitchen shears.
- Add the soup, broth and wine and stir together until combined.
- Add the mushrooms, peas and the cooked potato/carrot/onion mixture, and mix lightly to coat.
- Pour all into prepared pie crust and top with the remaining crust, sealing edges around the casserole dish.
- Prick top with fork in a couple of areas.
- Place on a large baking sheet to catch any spillover.
- Bake for 35-40 minutes, until crust is nicely browned.
- Let rest at least 10-15 minutes before serving.
Nutrition Facts : Calories 301.6, Fat 15.3, SaturatedFat 5.1, Cholesterol 2.7, Sodium 784.9, Carbohydrate 32.8, Fiber 2.2, Sugar 4, Protein 6.9
ONE DISH BEEF & MUSHROOM POT PIE
A simple and delicious beef pot pie made from scratch. All you have to do is mix and bake. This recipe comes from www.breadworld.com
Provided by Dreamer in Ontario
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare an 8x8 baking dish by spraying with cooking spray.
- Mix the batter ingredients together in the prepared baking dish and set aside.
- Melt butter in a large skillet.
- Saute the mushrooms and bell peppers for 1 to 2 minutes.
- Add sherry.
- Stir in gravy mix and water.
- Cook until boiling and thickened.
- Remove pan from heat and add beef.
- Put beef filling evenly over batter.
- Sprinkle with parsley.
- Place dish in a cold oven.
- Set temperature to 350°F and bake for 30 minutes, or until done.
Nutrition Facts : Calories 416.2, Fat 20.6, SaturatedFat 4.9, Cholesterol 15.4, Sodium 703.6, Carbohydrate 50.4, Fiber 3.8, Sugar 4.1, Protein 9.1
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SAVORY STEAK AND MUSHROOM POT PIE RECIPE - EVERYDAY …
From everydaydishes.com
5/5 (1)Total Time 1 hr 30 minsCategory DinnerCalories 582 per serving
- Place a large skillet over medium-high heat then add oil. When oil is hot, add cubed steak then season with salt and pepper. Allow the meat to cook, undisturbed, for 3–4 minutes until the first side is nicely browned. Stir and continue to cook about 3–4 more minutes, until mostly cooked through, stirring occasionally.
- Add onions, carrots and celery then cook for 5 minutes, just until softened then add mushrooms and garlic. Continue to cook mixture on medium-high heat until mushrooms are quite brown and all of the liquid from mushrooms has cooked off.
- Add red wine and allow to bubble until wine has reduced by at least half. Sprinkle top of meat mixture with flour then stir until flour has completely dissolved. Add Worcestershire and beef stock then stir until the flour has dissolved into the stock. Bring mixture to a boil then add bay leaf and thyme then reduce to medium-low.
- Simmer 20–25 minutes, stirring frequently, until mixture becomes quite thick. Remove from heat then stir in frozen peas. Season to taste with salt and pepper and set aside to cool while you preheat oven to 425 degrees and spray a 9” deep-dish pie pan or a 2-qt casserole with cooking spray.
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From morethangourmet.com
5/5 (1)Category Dress Up The Ordinary
- To make the crust: Combine the flour and salt in a food processor fitted with a steel blade, pulsing 3-4 times. Add the butter and pulse about 10 times, until the largest pieces of butter left are the size of small peas. Scatter 3 tablespoons of water on the flour mixture and pulse 5 or 6 times. If the dough does not come together and is still dry and crumbly, add the remaining water and pulse just until the dough holds together. Turn the dough onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate until firm, at least 1 hour. (The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.)
- Preheat the oven to 425 degrees and lightly butter a 9- to 10-inch-diameter deep-dish pie pan. Roll the crust dough out into a circle with a diameter about an inch more than the diameter of the pie pan. Lay the crust on a baking sheet and chill it in the refrigerator while you prepare the filling.
- To make the filling: melt the butter in a large saucepan over medium-low heat. Add the onion, carrots, celery, and Herbs of Provence and cook, stirring occasionally for 10 minutes. Add the mushrooms and sauté until the juices released by the mushrooms have evaporated and all vegetables are fork tender, another 5-8 minutes.
- Add the flour and cook, stirring constantly, for 2 minutes. Stir in the dissolved Glace de Viande Gold®, scraping up the browned bits, and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally. Stir in the brandy. Add the beef, stirring to combine, and season to taste with salt and pepper. Transfer the filling to the prepared pie pan and set it aside to cool for 5 to 10 minutes.
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