BEEF POT PIE I
This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!
Provided by Terri
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 2h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 53.4 g, Cholesterol 53.7 mg, Fat 57.7 g, Fiber 3 g, Protein 21.6 g, SaturatedFat 16.2 g, Sodium 279.5 mg, Sugar 6.8 g
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g
BEEF POT PIE
For more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone who has tried it has given it a thumbs-up rating. -Hannah McDowell, Penns Creek, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flours and salt. Cut in shortening and butter until crumbly. Add cheese; toss to blend. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Cover and refrigerate., For filling, in a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., On a lightly floured surface, roll out one portion of dough to fit the bottom of an ungreased 8-in. square baking dish. Transfer to dish. Spoon filling over crust. Roll out remaining dough to fit top of dish; cut slits or use cookie cutters to cut out shapes. Place dough over filling; trim and flute edges., If desired, arrange cutouts over pastry. Bake at 375° until bubbly and crust is golden brown, 35-40 minutes. Let stand for 10-15 minutes before cutting.
Nutrition Facts : Calories 487 calories, Fat 29g fat (12g saturated fat), Cholesterol 67mg cholesterol, Sodium 802mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
YE OL' NEW BEEF POT PIE
This is a culmination of many recipes for beef pie I have made over the years. It was put together with ingredients on hand. Some of them you might find strange, but turns out to make a delicious pie. Make sure you let the pie set for 10 minutes, before cutting. Serve with a nice green salad.
Provided by VickyJ
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375°F.
- Grease a 9-inch square, glass baking/casserole dish (I use Crisco or butter).
- Prepare the filling as follows:.
- Season ground beef with salt and pepper.
- Brown ground beef with peppers and onions in 1 Tbsp olive oil over med heat, then drain grease.
- Transfer beef mixture to a large bowl.
- Add cooked potato, mixed vegetables, peas, gravy, sour cream.
- Stir until well-blended. This is where you want to check consistency and taste for seasonings. If you are happy with the thickness of the filling, don't add the breadcrumbs. If it needs more flavor, then add the Kitchen Bouquet or salt-n-pepper to taste.
- Prepare the crust as follows: In a med-large bowl whisk together Bisquick,garlic, salt, pepper, basil, egg, milk and ranch dressing. If it's too thick to be poured over filling, then add a bit more milk, until the desired consistency.
- Spoon the filling into the greased 9-inch sqare casserole dish, and spread so it's evenly distributed. Add the pieces of cheddar cheese on top of filling.
- Pour the crust batter over filling and spread evenly.
- Bake for 20 minutes, then check for over-browning of the edges. If you notice that, put 1 - 2 inches of foil around the edges so they don't burn.
- Continue baking for an additional 20 - 30 minutes.
- Let pie rest for 10-15 minutes before cutting and serving.
- This goes well with a tossed salad.
Nutrition Facts : Calories 659.9, Fat 37.4, SaturatedFat 13.4, Cholesterol 148, Sodium 1811.4, Carbohydrate 45.2, Fiber 6.4, Sugar 8.8, Protein 34.9
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