Beef And Mushroom Pot Pie Food

BEEF AND MUSHROOM POTPIES

Steps:

• Place potatoes in a microwave-safe dish; cover with water. Cover and microwave on high for 7-8 minutes or until tender; drain and set aside., In a large skillet, saute beef in 1 tablespoon oil in batches until no longer pink. Remove and set aside., In the same pan, saute onion and mushrooms in remaining oil until tender; add the carrots, peas, ketchup and pepper. Combine the cornstarch, sour cream and gravy until blended; stir into pan and heat through. Stir in potatoes and beef. Divide mixture among four greased 16-oz. ramekins., Remove crescent roll dough from tube, but do not unroll; cut dough into 16 slices. Cut each slice in half. Arrange seven pieces, curved sides out, around the edge of each ramekin. Press dough slightly to secure in place. Place remaining pieces on the center of each. Place ramekins on a baking sheet., Bake at 375° for 17-20 minutes or until filling is bubbly and crusts are golden brown.

ONE DISH BEEF & MUSHROOM POT PIE

Steps:

• Prepare an 8x8 baking dish by spraying with cooking spray.
• Mix the batter ingredients together in the prepared baking dish and set aside.
• Melt butter in a large skillet.
• Saute the mushrooms and bell peppers for 1 to 2 minutes.
• Add sherry.
• Stir in gravy mix and water.
• Cook until boiling and thickened.
• Remove pan from heat and add beef.
• Put beef filling evenly over batter.
• Sprinkle with parsley.
• Place dish in a cold oven.
• Set temperature to 350°F and bake for 30 minutes, or until done.

BEEF AND MUSHROOM POT PIE

Steps:

• To make the crust: Combine the flour and salt in a food processor fitted with a steel blade, pulsing 3-4 times. Add the butter and pulse about 10 times, until the largest pieces of butter left are the size of small peas. Scatter 3 tablespoons of water on the flour mixture and pulse 5 or 6 times. If the dough does not come together and is still dry and crumbly, add the remaining water and pulse just until the dough holds together. Turn the dough onto a piece of plastic wrap and form it into a 6-inch disk. Wrap the disk and refrigerate until firm, at least 1 hour. (The dough can be kept in the refrigerator up to 4 days or frozen, double-wrapped, up to 3 months.)
• Preheat the oven to 425 degrees and lightly butter a 9- to 10-inch-diameter deep-dish pie pan.  Roll the crust dough out into a circle with a diameter about an inch more than the diameter of the pie pan.  Lay the crust on a baking sheet and chill it in the refrigerator while you prepare the filling.
• To make the filling: melt the butter in a large saucepan over medium-low heat.  Add the onion, carrots, celery, and Herbs of Provence and cook, stirring occasionally for 10 minutes.  Add the mushrooms and sauté until the juices released by the mushrooms have evaporated and all vegetables are fork tender, another 5-8 minutes.
• Add the flour and cook, stirring constantly, for 2 minutes.  Stir in the dissolved Glace de Viande Gold®, scraping up the browned bits, and bring the mixture to a simmer.  Cook for 5 minutes, stirring occasionally.  Stir in the brandy.  Add the beef, stirring to combine, and season to taste with salt and pepper. Transfer the filling to the prepared pie pan and set it aside to cool for 5 to 10 minutes.
• Place the crust on top of the filling and crimp the edges.  Cut several vents in the crust to let steam escape.  Place the pot pie on a baking sheet and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.  Let it cool for a few minutes before serving.

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

YUMMIEST BEEF POT PIE

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.