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
YUMMIEST BEEF POT PIE
The beef version of Recipe #311172 . This is a great way to use up leftover pot roast or could be made from scratch with a chuck roast or stew meat. Prep time assumes you are using leftover cooked beef. 2 -16 oz cans of drained mixed vegetables can be used instead of frozen mixed vegetables.
Provided by Gabby LSW
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Spread beef pieces over bottom of 13 x 9 baking pan. Spread vegetables over top. Spoon cream of mushroom soup over veggies and spread out. Pour beef broth over this.
- Mix milk, melted butter and bisquick together until fairly smooth (batter will have small lumps but they will break up during cooking). Pour the batter over the other ingredients. It will look like there is too much liquid but it does absorb during cooking.
- Bake at 350 degrees for 1 hour or until golden brown.
BEEF POT PIE
Make and share this Beef Pot Pie recipe from Food.com.
Provided by peekaboo
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Cook Beef in 1 tablespoon of butter and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
- Cook and stir until the vegetables are soft.
- Stir in the broth.
- Bring mixture to a boil.
- Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt 2 tablespoons butter.
- Stir in the beef & flour.
- Add the milk, and heat through.
- Add the Beef mixture into the vegetable mixture, and cook until thickened.
- Cool slightly, then pour mixture into 1 unbaked pie shell.
- Cover with remaining crust.
- Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 20 minutes.
- Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 1018.1, Fat 82.2, SaturatedFat 33.1, Cholesterol 119.9, Sodium 1004.9, Carbohydrate 57.6, Fiber 3.8, Sugar 2, Protein 12.7
BEEF POTPIE
Your sweetheart will swoon when you bring out this bubbly golden-topped potpie, a tried-and-true meal pleaser from Marian Clifton of Selma, California. "It makes a hearty homey meal with plenty of comforting country flavor," she promises.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 804mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.
BUSY DAY BEEF POT PIE
Make and share this Busy Day Beef Pot Pie recipe from Food.com.
Provided by Lorac
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Heat oil over high heat and cook steak 2-3 minutes or until browned.
- Remove steak with a slotted spoon and set aside.
- In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic.
- Cook 3-4 minutes or until onion is transparent.
- Stir in gravy, vegetables and thyme.
- Bring to a boil, stir in steak, remove from heat and pour into a 9x9 inch baking pan or casserole.
- Cut biscuits in half, arrange in a ring on top of the steak mixture and sprinkle with pepper.
- Bake 12-14 minutes or until biscuit topping is golden brown.
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