Beef And Red Wine Pie With Cheesy Potato Top Food

CHEESY ROAST BEEF AND POTATO PIE

Steps:

• Heat oven to 375°F.
• Mix first 5 ingredients in small bowl until smooth. Combine potatoes, meat, carrots and gravy mixture in 2-qt. microwaveable baking dish; cover with waxed paper. Microwave on HIGH 10 to 12 min. or until heated through, stirring after 5 min.
• Beat egg and milk in large bowl until blended. Gradually add baking mix, stirring until mixture sticks together; shape into ball. Knead dough on lightly floured surface 10 times or until smooth, adding additional baking mix as needed to reach desired consistency. Roll out to 12-inch circle. Place in 10-inch deep-dish pie plate sprayed with cooking spray; flute edge. Spoon potato mixture into crust.
• Bake 35 to 40 min. or until crust is golden brown. Sprinkle with cheese and onions; bake 3 to 5 min. or until cheese is melted. Let stand 5 min. before serving.

STEAK AND POTATO PIE

Steps:

• Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.
• Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.
• Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.
• Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.
• Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.
• Preheat oven to 400 degrees F (200 degrees C).
• Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
• Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.

BEEF AND POTATO PIE

Steps:

• Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
• Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
• Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
• Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
• Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

BIG BEEF IN RED WINE PIE

Steps:

• If you have time, place the beef in a large bowl with the herbs and star anis and season well with pepper. Pour over all the wine, cover with cling film and chill for up to 24 hrs. The next day sit a colander over another bowl and drain the beef well. Pick out the herbs and star anis and set aside. If you don't have time just start with all the ingredients prepared and ready to cook.
• Heat oven to 170C/150C fan/gas 3 - 4. Heat a drizzle of oil in a large casserole until very hot then brown the meat well in batches. For each batch, heat more oil and brown for around 10 mins before transferring to a plate and repeating the process. When all the meat is done add the vegetables and cook for 5 mins until starting to colour then add the herbs and star anis and cook for a minute more.
• Sprinkle sugar over the vegetables, then scatter over the flour and stir together. Cook for a few minutes until starting to brown, stir in the tomato purée then pour over the wine, scraping the bottom of the pan with your spoon. Tip in the beef and any juices then crumble in the stock cubes. Pour over just enough boiling water from the kettle to cover the meat and vegetables. Season with salt and pepper and bring everything to the boil, stir well, cover and place in the oven for 2 1/2 hrs until the meat is really tender. This can be done up to 3 days in advance and chilled until ready to make the pie or frozen for up to 3 months.
• To make the pie heat oven to 200C/180C fan/ gas 6. Tip the filling into a 2-litre pie or baking dish. Roll the pastry out on a lightly floured surface to fit the pie dish with a slight overhang and drape over the dish. Crimp the edges if you are able to and poke a couple of little steam holes in the middle. Brush the pastry with the beaten egg and sprinkle with flaky sea salt. Bake for 30 mins until golden brown. This is goes well with mash and buttered green beans.

COTTAGE PIE

Steps:

• Pre-heat oven to 350°F.
• Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
• After 5 minutes or so add the garlic, reduce the heat and soften everything together.
• Increase the heat again and add the ground beef, stirring until browned.
• Stir in the tomato paste, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
• Boil the potatoes until soft and mash them with the milk until smooth and creamy.
• Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
• Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.

BEEF PIE WITH CRISP POTATO CRUST

Steps:

• Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
• Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

CHEESY BEEF AND POTATO PIE

Steps:

• Preheat the oven to 190°C, 375°F.
• Place the mince, onion and carrots in a large nonstick frying pan and dry-fry over a moderate heat for 5 minutes, until browned.
• Stir in the tomatoes, stock and seasoning and bring to the boil.
• Transfer to a 20cm x 23cm ovenproof dish, top with the potato slices, sprinkle with the grated cheese and cook in the preheated oven for 40 minutes, until the top of the pie is golden brown and the potatoes are tender.
• I serve with steamed green veggies.

CHEESY POTATO PIE

Steps:

• Heat oven to 350°F.
• Brown meat with onions in large skillet; drain. Add A.1.; bring to boil. Spoon into 1-1/2-qt. baking dish.
• Mix potatoes and cheese; spread evenly over meat mixture.
• Bake 12 to 15 min. or until heated through (165°F).