Beef And Corn Pie Food

CORN PIE WITH GROUND BEEF CRUST

Steps:

• In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
• Remove from heat and drain off fat.
• Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
• In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
• Spread meat mixture evenly in an ungreased 2-quart square baking dish.
• In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
• Stir in corn and green onions.
• Spoon evenly over meat layer.
• Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
• Let stand for 10 minutes; cut into portions to serve.

BBQ BEEF-CORNBREAD PIE

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 min. Add meat; mix well. Cook 10 min. or until browned, stirring occasionally; drain. Stir in barbecue sauce; simmer on medium-low heat 10 min., stirring occasionally.
• Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin batter as directed on package; spoon over cheese, completely covering cheese layer.
• Bake 20 min. or until golden brown. Let stand 5 min. before serving.

BEEF AND CORN PIE

Steps:

• 1. Heat oven to 400 degrees.
• 2. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain.
• 3. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce.
• 4. Prepare crust.
• 5. Crust: Mix flour, cornmeal and salt in medium bowl.
• 6. Stir in butter and enough of the water to make a soft dough.
• 7. Press crust dough firmly and evenly against bottom and side of ungreased pie plate.
• 8. Spoon beef mixture into pie plate.
• 9. Bake 25 minutes.
• 10. Sprinkle with cheese.
• 11. Bake about 5 minutes longer or until cheese is melted.
• 12. Let stand 10 minutes before cutting.

WESTERN BEEF AND CORNMEAL PIE

Steps:

• In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. , In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet. , Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes.

BEEF AND CORN CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly.

CORNED BEEF AND CABBAGE PIE

Steps:

• Preheat oven to 425 degrees.
• Bake pie shell for 10 minutes, remove and set aside to cool.
• Reduce oven to 350 degrees.
• Meanwhile, in small skillet over medium heat, melt butter and saute onions for about 3 minutes or until limp.
• Add half and half to skillet, continue cooking until small bubbles appear around the edges of the pan.
• In large bowl, beat eggs with Parmesan cheese and seasonings; add cottage cheese and corned beef.
• Continue to beat until well blended.
• Add onion and blend well.
• Place cooked, well drained, cabbage in pie shell. Top with corned beef mixture. Top with shredded cheese.
• Bake at 350 degrees until set, about 35 minutes.

CORNED BEEF AND CABBAGE SHEPHERD'S PIE

Steps:

• Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
• Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
• Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
• Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
• While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
• Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
• Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
• Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
• Remove from the oven and let rest for 10 minutes.
• Meanwhile, warm any remaining broth over medium-low heat.
• Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

CORNED BEEF AND POTATO PIE

Steps:

• Grease 20cm by 20cm pie tin and preheat the oven to 180°C. Sift the flour into a bowl, add the salt, add the butter and lard, cut up and rub into the flour until it resembles breadcrumbs. Add very cold water, bit by bit, mixing with a knife, then bring it together with your hands till the pastry forms a ball, try not to add too much water, just enough. Cover in cling film and chill.
• Peel and chop the potatoes, put them in a large pan of water, add the vegetable stock cube and boil until tender, for approximately 20 minutes. Drain the potatoes and mash, add the knob of butter and plenty of salt and pepper, and the crumbled oxo cube and mix it all together.
• Saute the onions in the knob of butter until soft and then stir into the mashed potato. Chop the corned beef into small squares and stir it into the potato mix with a fork till all combined well. Take the pastry from the fridge and let it rest for five minutes before rolling it out. Roll out just over half of the pastry on a floured surface and line the bottom of the tin with it. (Roll out the remaining pastry for the top of the pie and leave to one side).
• Fill the pie with the potato and corned beef mixture. Wet the edge of the pie dish, lay on the lid, and with a sharp knife trim the pastry from around the pie. Knock up the sides of the pastry, press around the edge with a fork and crimp the edge of the pie with your fingers.
• Make slits in the top of the pie for the steam to escape. Make some pastry leaves with the spare pastry and decorate the pie. Brush the top of the pie with milk. Place the pie in the middle of the oven for about 40 minutes, but check after 30 minutes.

BARBECUE BEEF AND CORN SHEPHERD'S PIE

Steps:

• Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
• Meanwhile, cook potatoes as directed on package using water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.
• Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.