BEEF AND ONION PIE
Jamie Oliver is one of my favorite chefs. This is definitely comfort food. It is also pretty inexpensive to make. *Due to reviews, I have reduced the amount of beef broth to 2 Cups. If you would still like a thicker sauce, be prepared to add a slurry of some of the liquid and a heaping T of flour (or cornstarch) well blended and add to a rolling boil - to make the liquid thicker. Also, a lot of people have commented that they would like this with a 2 crusts, top and bottom, so if you prefer, go ahead and use one of those crusts for the bottom and one for the top. Enjoy!
Provided by LifeIsGood
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Beef Filling:.
- Peel and roughly chop the onions, carrots and celery.
- Remove the rosemary leaves from the stalks and finely chop.
- Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored.
- Stir in the ground beef and break up any large pieces.
- Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour.
- Add the beef broth and bring to a boil.
- Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid.
- Pie:.
- Remove the pastry from the refrigerator 10 minues before you need to roll it.
- Preheat oven to 350 degrees F.
- Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.).
- Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.).
- Using a fork, press down all around the edge of the dough to crimp it closed.
- Make a hole in the middle of the dough, using the tip of a knife.
- Brush the top of the dough with the beaten egg (or milk).
- Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.
Nutrition Facts : Calories 388.9, Fat 25.6, SaturatedFat 8.2, Cholesterol 123.6, Sodium 621.2, Carbohydrate 13.3, Fiber 2.7, Sugar 5.8, Protein 25.6
MINCE BEEF & ONION PIE
Luscious minced beef and onion all wrapped up in a golden shortcrust pastry for a loving treat serve it with mashed potato, a green vegetable, and rich beef gravy.You can buy hand made ready short crust pastry or make your own,
Provided by julian1964
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
- Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
- Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
- Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
- Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
EASY STEAK PIE
Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 3h15m
Number Of Ingredients 8
Steps:
- To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
STEAK AND ONION PIE
This hearty main dish has been a family favorite for at least 30 years. Our three sons are now grown and on their own...but they always come home when they hear what's in the oven! My husband, Mel, and I are enjoying retirement. Traveling is fun, visiting family and friends is better, but sitting on the back porch and "watching the world go by" is best of all!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the flour, allspice, salt, pepper and ginger in a large shallow bowl. Add meat cubes, a few pieces at a time, and toss to coat. , Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer until meat is tender, about 1 hour, stirring occasionally. , Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas; cook until all vegetables are tender, about 10 minutes., Spoon meat mixture into an 8-in. square baking dish. Roll crust into a 9-in. square; place over meat mixture and seal edges to pan, trimming crust if needed. Cut several small steam vents in crust. Bake at 450° until pastry is browned, 25-30 minutes.
Nutrition Facts : Calories 460 calories, Fat 20g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 601mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.
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- 2 Heat half the oil in a large frying pan over a medium-high heat. Add half the beef and cook, stirring, for 5 min, until browned. Transfer to a plate. Repeat with the remaining oil and beef.
- 3 Add the shallots, carrot, celery and rosemary to the pan and cook, stirring, for 5 min, until the vegetables start to soften. Add the beef, stock, tomatoes, Marmite and paprika and bring to the boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 1 hr. Remove the lid and cook, stirring occasionally, for a further 30 min, until the sauce thickens. Remove from the heat and cool.
- 4 Grease a 22cm loose-bottomed deep cake tin with the spray oil and put on a large baking sheet. Line the tin with one pastry sheet, pressing it gently into the sides of the tin, leaving any excess overhanging the sides. Brush the inside of the pastry with some beaten egg (this forms a waterproof barrier), leave for a few min, then fill with the cooled filling. Brush the second sheet of pastry with egg, then put it, egg side down, over the filling. Crimp the edges together to seal, then trim off any excess pastry. Brush with egg, sprinkle with the poppy seeds and bake for 40–45 min, until golden.
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