BEEF POT PIE CASSEROLE
Filled with tender beef and lots of vegetables, Beef Pot Pie Casserole is a hearty and satisfying meal!
Provided by Amanda Rettke-iambaker.net
Categories Dinner Main Course
Time 55m
Number Of Ingredients 25
Steps:
- Preheat oven to 425 °F
- Season the beef with one teaspoon salt and one teaspoon pepper.
Nutrition Facts : Calories 504 kcal, ServingSize 1 serving
CRESCENT-TOPPED BEEF POT PIE
Classic pot pie gets a tasty makeover in this super-easy crescent-topped casserole.
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 12-inch skillet, cook beef, mushrooms, carrots, onion and garlic over medium-high heat 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in soup. Cook 2 to 4 minutes or until heated through.
- Spoon beef mixture into ungreased 13x9-inch (3-quart) glass baking dish.
- Unroll dough; place on beef mixture. Cut 3 to 4 vent holes in center.
- Bake 15 to 20 minutes or until deep golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 0 g
EASY BEEF POT PIE
Easy beef pot pie is a whole new level of comfort food. Rich, meaty beef stew is topped with crispy, golden puff pastry. *insert heart eye emoji*
Provided by Alida Ryder
Categories Dinner
Time 3h
Number Of Ingredients 14
Steps:
- Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
- Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
- In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
- Stir the flour into the vegetables then add the meat back into the pot and combine.
- Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
- Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
- Preheat the oven to 180°C/350°F.
- Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
- Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
- Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
- Remove from the oven, allow to rest for 10 minutes then serve.
Nutrition Facts : Calories 480 kcal, Carbohydrate 17 g, Protein 32 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 118 mg, Sodium 344 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
RICH BEEF POT PIE/CASSEROLE
A rich flavoured, hearty meal--easy to prepare. Can also be used as a great filling for a meat pie - real comfort food!!!
Provided by JoyfulCook
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
- Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
- Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
- Thicken with corn flour.
- Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.
Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.5, Cholesterol 21.6, Sodium 935.7, Carbohydrate 12.5, Fiber 2.5, Sugar 6.4, Protein 6.7
OLD-FASHIONED BEEF POT PIE
Make and share this Old-Fashioned Beef Pot Pie recipe from Food.com.
Provided by charkemm
Categories Savory Pies
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook chuck roast in Dutch oven on top of stove with enough water to cover the roast, until roast is tender, usually about 2 hours. Remove meat (shred when cooled). RESERVE broth in pan.
- While beef is cooking mix flour, baking powder, and salt together. Cut in the margarine as for pie dough. Mix the beaten egg and water together and add to the flour and margarine mixture. Mix well. (If too sticky, add a bit more flour).
- Knead dough on floured surface until smooth. Let stand covered for 30 minutes.
- Roll out the dough very thin onto floured surface. Cut into squares. Put chopped potatoes in the pan with remaining broth,(you will need to add about 2 cups of water to the broth)and bring to boil. Drop squares of dough into the boiling broth. Cook over medium low heat until dough is done and potatoes are tender.
Nutrition Facts : Calories 557.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 138.8, Sodium 560.1, Carbohydrate 48.5, Fiber 3.4, Sugar 1, Protein 28.6
GROUND BEEF POTPIE
A must-try for the meat-and-potato lover in your home, slices of this hearty meal-in-one are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 358 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 539mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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