Quicker Beef Potpie Recipes

QUICK BEEF POT PIE (MEAT PIE)

Steps:

• Preheat the oven to 450 degrees.
• Make the beef filling. Heat a large pot over medium-high heat. Season the beef sirloin with salt and pepper and then coat with the flour. Add the butter and oil to the hot pan. Once the butter has melted, brown the meat on all sides. Remove the beef with a slotted spoon, and set aside. Deglaze the pan with the wine, scraping up the brown bits from the bottom. Bring the wine to a boil and cook for 1 minute. Pour in the beef broth and Worcestershire sauce. Add the browned beef, potatoes, carrots, peas, and corn to the pot. Season with parsley, sugar, garlic powder, onion salt, pepper and bay leaf. Bring the mixture to a boil. Turn the heat down to low. Cover and cook for 20 minutes, or until the beef is cooked through and the vegetables are soft. Remove the bay leaf. Stir in the mixture of 2 tbsp of flour + 2 tbsp water.
• Assemble the pie. Lightly grease the bottom and sides of a pie plate. Press one of the pie crusts in the bottom of the pie plate. Carefully pour the beef mixture into the pie crust. Cover with the second pie crust. Make slits in the top of the pie crust.
• Bake in a preheated oven according to pie crust baking instructions, or until the pie crust is golden brown. Cover the edges of the pie crust about 15 to 20 minutes after baking, so they don't burn.
• There's no need to allow the pie to sit - you can slice it immediately. Be careful - it's hot! My husband likes to drizzle a little brown gravy on top of his.
• Serve with a tall, cold glass of milk. Enjoy!

BEEF POT PIE III

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.

BEEF POT PIES

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.

TRADITIONAL BEEF POTPIE

Steps:

• In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate. , Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm. , Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges. , Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.

BEEF POT PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
• Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
• Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

BEEF POTPIE WITH BISCUITS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

BEEF POTPIE

Steps:

• In a small saucepan, melt butter. Add onion and cook for 1 minute. Stir in flour and pepper until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and beef; heat through. Transfer to two greased 10-oz. custard cups., In a small bowl, combine egg and milk. Stir in biscuit mix until smooth. Spoon evenly over meat mixture. Place on an ungreased baking sheet. Bake at 400° for 25-30 minutes or until bubbly and top is golden brown.