Beef And Cheese Pie Food

STEAK & BLUE CHEESE PIE

Steps:

• First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
• Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
• Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
• Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
• If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.

BEEF AND CHEDDAR HAND PIES

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

BEEF AND CHEESE PIE

Steps:

• In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

CHEESY BEEF CRESCENT ROLL PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef and onion in a cast iron skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return to medium heat, add spaghetti sauce and diced tomatoes, and season with salt and pepper. Cook until thoroughly heated. Sprinkle with mozzarella cheese.
• Unroll crescent dough and arrange triangles over cheese in the skillet. Brush with butter; sprinkle with Parmesan cheese.
• Bake in the preheated oven until the crust is golden brown, about 20 minutes.

CHEESY BEEF PIE

Steps:

• Microwave SMART ONES, 1 at a time, as directed on package; cool.
• Heat oven to 400°F. Use spoon to scrape sauce off Salisbury Steak into large bowl. Finely chop steak. Add to Salisbury sauce along with the onions, red peppers, pasta sauce, bread crumbs, oregano and black pepper; mix well. Spoon into pie crust.
• Spoon Mac and Cheese into medium bowl. Add egg, mustard and Worcestershire sauce; mix well. Spread over meat layer in crust.
• Bake 40 to 45 min. or until edge of crust is lightly browned. Let stand 5 min. before cutting into wedges to serve.

BEEF AND CHEESE PIE

Steps:

• Preheat oven to moderate, 180°C. Lightly grease a 23cm-round 4cm-deep pie dish.
• Line dish with shortcrust pastry, joining and trimming to fit. Chill 15 minutes. Bake blind 10 minutes. Remove paper and weights and bake a further 10 minutes.
• Meanwhile, heat oil in a large frying pan on high. Cook mince for 4-5 minutes, until browned, breaking up with back of a spoon. Transfer to a plate and set aside.
• In same pan, sauté onion and garlic for 3-4 minutes, until tender. Return beef to pan with paste. Cook, stirring, for 1-2 minutes.
• In a bowl, whisk flour and 1/4 cup stock together. Add to pan with remaining stock and sauces. Bring to boil. Reduce heat to medium. Simmer for 8-10 minutes, until mixture thickens. Season to taste. Allow to cool.
• Increase oven to very hot, 220°C. Spoon cooled mince mixture into pastry case. Sprinkle cheese over. Cover with puff pastry, trimming edges. Brush with egg and cut a cross in the centre, to allow steam to escape.
• Bake for 15-20 minutes, until top is puffed and golden. Garnish with parsley and serve in wedge

BEEF & CHEESE PHYLLO PIES

Steps:

• Heat oil in a saucepan at medium heat.
• Add onion and ground beef, cook on until onion is softened and the beef is browned.
• Add garlic and cook for 1 minute more.
• Add tomatoes and tomato paste and cook for 10 to 15 mins until sauce thickens.
• Stir in oregano, season with salt and pepper and set aside to cool.
• Heat oven to 400°F.
• Brush 1 sheet of phyllo with butter, top with a second buttered sheet and place a third sheet on top. Cut in half. Repeat with remaining phyllo to make four pies, of three layers each.
• Add 1/4 Cup cheese and about 3/4 Cup of beef mixture on the centre of each phyllo section, top with cheese.
• Fold/roll edges over, to enclose, and brush tops with butter.
• Place on a baking tray.
• Bake for 20 to 25 minutes or until golden brown.
• Devour.

SAVORY BEEF AND CHEDDAR PIE

Steps:

• Cook ground beef, onion and garlic in a large frying pan over med-high heat for 5-10 min, breaking beef into small pieces until no longer pink and onion is tender.
• Drain grease.
• Add oregano, basil, rosemary, thyme, salt, sugar, pepper, sage and tarragon.
• Mix well, stir in tomato sauce.
• Reduce heat to low, cover and simmer 15 minute.
• Meanwhile, prepare Cheddar Pastry.
• Preheat oven to 425 degrees.
• Sift flour and salt together, stir in cheese.
• Cut in shortening until mixture resembles coarse crumbs.
• Add water, one Tbs at a time, stirring lightly until mixture forms a ball.
• Divide pastry in half.
• Roll one half on floured surface into a 12" circle, place in a 9" pie plate.
• Sprinkle 1/3 of the mozzarella cheese on bottom of pastry.
• Top with 1/3 of the beef mixture.
• Repeat cheese and beef layer twice.
• Roll remaining pastry into a 10" circle, cut steam vents and place on top of the pie.
• Trim pastry edges a 1/2" from the rim and fold pastry under bottom crust, crimp the edges.
• Beat egg with 1 Tbs of water.
• Brush top of pie with egg wash, you will not use it all.
• Bake 15 min @ 425 degrees.
• Reduce oven temp to 350 degrees and continue baking for 20 minute.
• Let pie sit 20 min to set.
• Cut pie into wedges, top with a dollop of sour cream and sprinkle with bell peppers.

BEEF AND ONION PIE WITH CHEESE CRUST

Steps:

• For the pastry, blend the flour, butter cubes and salt in a food processor until the mixture resembles breadcrumbs.
• Add the cheese, water and egg yolk and continue to blend until the mixture comes together as a dough.
• Turn out the dough onto a lightly floured work surface and knead lightly for 3-4 minutes, or until smooth and elastic. Wrap the dough in cling film and chill in the fridge for at least one hour.
• Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the beef mince, in batches if necessary, and fry for 6-8 minutes, turning once, or until browned all over. Remove from the pan and set aside (keep warm). Repeat the process with the remaining batches of beef mince.
• Add the onion, carrot and celery to the pan used to fry the mince. Fry for 3-4 minutes, stirring well, until softened.
• Return the mince to the pan and stir in the tomato purée, Worcestershire sauce and bitter ale. Bring the mixture to a simmer and cook, stirring regularly, for 8-10 minutes, or until the majority of the liquid has evaporated.
• Preheat the oven to 200C/400F/Gas 6. Grease a 20cm-25cm/8-10in pie plate with butter.
• When the dough has chilled, divide it in half. Roll out one half onto a lightly floured work surface until slightly larger than the pie plate. Carefully line the pie plate with the pastry, pressing it into the edges of the plate.
• Spoon the filling into the pie case.
• Roll the remaining dough out onto a lightly floured work surface until it is slightly larger than the pie dish.
• Brush the rim of the pie case with a little of the egg wash. Place the pastry disc on top of the pie and press the edges together. Brush the pie lid all over with the remaining beaten egg. Prick the pastry all over several times with a fork.
• Bake the pie in the oven for 35-40 minutes, or until the pastry is crisp and pale golden-brown. Serve with mashed potatoes and brown sauce.

BEEF AND MACARONI PIE

Steps:

• To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3-4 minutes, breaking up any lumps with a wooden spoon as the meat browns.
• Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside.
• Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly.
• To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5-7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.
• Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.
• Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.
• Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30-40 minutes until bubbling hot and golden brown on top. Serve immediately.

BEEF AND CHEESE PIE

Steps:

• In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.

BEEF AND CHEESE PIE

Steps:

• Steps Prep onion Preheat oven to 220°C. Finely dice onion. Cook pie filling Heat a drizzle of oil in a fry-pan on high heat. Cook onion for about 3 minutes, until tender. Add garlic and beef mince to pan. Cook for about 5 minutes, until browned. Add tomato paste, pie sauce and flour to pan. Cook for about 1 minute, until fragrant. Reduce heat to medium-low, add stock and 1 tsp salt. Simmer for 8-10 minutes, until thickened. Make pie Transfer pie filling to an oven dish (about 20x25cm) and evenly sprinkle over cheese. Unroll pastry and place on top of oven dish to fit snugly. Cut pastry to fit, if needed. Prick pastry in a few places with a fork. Bake on middle oven rack for 15-17 minutes, until pastry is golden. Make salad Roughly chop lettuce; dice tomatoes 2cm; grate carrot. Toss in a bowl, then drizzle with a little olive oil and vinegar. Season.

CHEDDAR CHEESY MEAT PIE

Steps:

• Brown ground beef with onion and garlic, drain fat off well.
• Stir flour, salt and pepper over browned beef.
• Spread mixture in pie shell.
• Spread cheeses over this.
• Whisk milk, eggs and worcestershire sauce together and carefully pour over ground beef and cheddar.
• Bake at 400 degrees F for 35-40 minutes.

EASY GROUND BEEF SHEPHERD'S PIE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking dish with nonstick cooking spray; set aside.
• Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Sauté until beef is fully cooked. Drain grease.
• Add flour and cook for a minute longer.
• Stir in tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken.
• Reduce the heat to low and stir in the frozen vegetables, salt and pepper.
• Pour meat mixture into the bottom of prepared dish.
• Prepare potatoes according to package directions. Carefully spread 5 cups prepared mashed potatoes on top of the meat.
• Top with shredded sharp cheddar cheese on top.
• Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.

BEEF AND RED WINE PIE WITH CHEESY POTATO TOP

Steps:

• For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes.
• Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix.
• Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish.
• Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking).
• Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this).
• Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours.
• Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard.
• Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough.
• Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool.
• Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute.
• Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed.
• Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes.
• Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick.
• Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges.
• For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste.
• Spoon the beef and gravy into the dough-lined pie tins.
• Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping.
• Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked).

SAVORY SOUTHERN-STYLE CHEESEBURGER PIE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Heat vegetable oil in a large skillet over medium heat. Crumble ground beef into skillet and add chopped onion.
• Cook until onion is translucent and ground beef is no longer pink, stirring constantly. Drain off excess fat.
• To beef and onion mixture, add minced garlic, along with burger seasoning or steak seasoning blend, salt, pepper, and breadcrumbs. Remove from heat and set aside to cool slightly.
• In a medium bowl, whisk eggs with mustard, ketchup, and Worcestershire sauce.
• Stir in chopped dill pickle slices, if using.
• Stir egg mixture into cooled ground beef mixture.
• Add about 1/2 cup of the cheese and stir to blend.
• Pack meat and cheese mixture into pie shell and bake for 30 minutes.
• Top with sliced tomatoes and bacon , if using, and then top with remaining shredded cheese.
• Bake cheeseburger pie for 5 to 10 minutes longer, or until cheese topping has melted and crust has browned.

STEAK, GUINNESS AND CHEESE PIE

Steps:

• preheat oven to 190C/375F/gas 5. In a large ovenproof pan heat a glug of oil on a low heat. Add the onions and fry gently for about 10 mins - try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery. Scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, salt and pepper. Fry fast for 3-4 mins, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the oven for about 1 1/2 hours. remove the pan from the oven and give the stew a stir. Put it back in the oven and continue to cook it for another hour, or until the meat is tender and the stew is rich and thick.
• A perfect pie filling needs to be robust, so if it's still liquidy , place the pan on the hob and reduce until it thickens. remove from the heat, stir in half the cheese and leave to cool slightly.
• Cut a third off the pastry block. Roll out each piece to the thickness of a pound coin. Line a greased pie dish with the larger sheet of pastry, leaving the edges dangling over the side. Tip in the stew then sprinkle the remaining cheese over. Brush the edges of the pastry with the egg.
• cut the other piece of the pastry to fit the top of the pie dish and and criss cross it slightly with a sharp knife. place it over the op of the pie and fold the over-hanging pastry onto the pastry lid to make it look nice and rustic. cook on the bottom of teh oven for 45 mins.

BEEF COTTAGE CHEESE PIE

Steps:

• Preheat oven to 350 F. Line the pie pan with the pie crust and flute edges. Set aside.
• Cook the onion, garlic, and ground beef in a heavy skillet over medium heat until the ground beef is thoroughly cooked, stirring to break up meat.
• Drain off any excess fat from the meat mixture.
• Add the ketchup, mustard, flour, dried marjoram leaves, salt, and pepper to the skillet with the meat mixture and cook and stir for 3 minutes.
• Remove the skillet from the heat and let cool for 10 minutes. Turn this meat mixture into the pie crust-lined pan and smooth the top. Don't press down on the mixture; just make sure the top is smooth and even.
• In a small bowl, beat eggs and add cottage cheese and Parmesan cheese; mix thoroughly.
• Pour this mixture over meat in the pie pan.
• Bake the pie at 350 F for 30 to 40 minutes, or until filling is set, the crust is golden, and topping is set and starting to brown in spots.
• Let the pie cool for 5 minutes, then cut into wedges to serve.

BEEF AND CHEESE TAMALE PIE

Steps:

• To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
• Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
• Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
• To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
• Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
• To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
• Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.