Shirleys Ground Beef Pot Pie Recipes

GROUND BEEF POTPIE

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.

SHIRLEY'S GROUND BEEF POT PIE

Steps:

• Preheat oven to 425F degrees.
• In 12" skillet, brown ground meat until pinkness is gone. Drain ground meat in a colander and set aside.
• Return skillet to the cooktop. Over medium-high heat, add 1 Tablespoon olive oil. Add onions and carrots. Stir and saute until onions are translucent.
• Add potatoes and garlic. Stir and cook for 1-2 minutes.
• Add broth to skillet. Reduce heat to medium-low. Cover with a lid. Steam vegetables for 10 minutes.
• Remove lid and add frozen peas and cooked ground meat. Stir to combine Turn off heat and set skillet aside.
• Fit a 9" deep-dish pie pan with one pie crust. Spoon in the meat filling.
• Place the second pie crust over the top. Crimp the edges to seal both crusts. Using a sharp knife, cut slits into the crust.
• Make egg wash with one egg and 1 Tablespoon water. Brush the top crust with egg wash.
• Bake for 30 minutes or until the pie is nicely golden brown.
• Remove pie to a cooling rack and let rest for 10 minutes before serving.

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.

SKILLET BBQ BEEF POTPIE

Steps:

• In a large skillet, cook beef and 1/4 cup green onions over medium heat for 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through., Layer stuffing over beef; sprinkle with cheese, red pepper and remaining green onion. Cook, covered, 3-5 minutes longer or until heated through and cheese is melted.