Beef Cheddar Potato Pie Food

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY

Steps:

• Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
• Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
• Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
• While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
• Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
• When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
• Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
• Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
• Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
• Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
• Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
• Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
• Top the potatoes with the chives and serve warm
• Enjoy!

POTATO AND GROUND BEEF GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
• Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
• Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
• Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.

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.

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.

BEEF, CHEDDAR AND POTATO PIE

Steps:

• Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
• On a floured surfaced, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press edges to seal, then trim to a 1/2-inch edge.
• Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
• **TIP: Bake the pie up to 1 day ahead, then reheat in a 350 degree oven for 20 minutes.**.

BEEF, CHEDDAR AND POTATO PIE

Steps:

• 1. Preheat the oven to 375°F. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
• 2. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, them trim to a 1/2 inch edge.
• 3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.

CHEDDAR POTATO PIE

Steps:

• Cook and stir meat and onion in large skillet 4 to 5 minutes.
• Add steak sauce, bring to a boil.
• Reduce heat; simmer for 5 to 7 minutes.
• Spoon into 1-1/2-quart casserole.
• Mix mashed potatoes and cheese.
• spread mashed potato mixture evenly over meat mixture.
• Bake at 350 for 12 to 15 minutes or until thoroughly heated.

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.

BEEF POTPIES WITH CHEDDAR-STOUT CRUST

Steps:

• Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
• Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

CHEDDAR, BEEF, AND POTATO CASSEROLE

Steps:

• Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes.
• In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese.
• Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve.

BEEF N POTATO PIE

Steps:

• In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

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).

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.

EASIEST CHEDDAR SHEPHERDS PIE

Steps:

• Brown ground beef and add onion; cook until onion is transparent.
• Add soup, veggies and garlic and mix, pour into a oblong baking dish.
• Spread mashed potatoes on top and sprinkle with cheese.
• Bake at 350°F for 30 minutes.
• •Looking for a variation on this recipe? Try this: Instead of topping with mashed potatoes and cheese, top the casserole with a single layer of tater tots instead. This is also a big hit.

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.