BEEF POT PIE - THE BEST!
Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.
Provided by BlondieItaliana
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
- Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
- Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
- Spray deep pie dish (I use quiche' dish) with Pam.
- Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
- Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
- Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.
Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8
BEEF POT PIE I
This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!
Provided by Terri
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
- Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
- Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
- Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 53.4 g, Cholesterol 53.7 mg, Fat 57.7 g, Fiber 3 g, Protein 21.6 g, SaturatedFat 16.2 g, Sodium 279.5 mg, Sugar 6.8 g
BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
- Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
- After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
- Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
- Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
BEEF POT PIE
Steps:
- Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling.
- The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don't freeze the vegetables.
- The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer.
- The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust.
- Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch -- this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served.
- Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you've made it a couple of times you'll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.
BEEF POT PIE
I like to make small pot pies.One is a meal.. They freeze nicely for future meals..My DH loves this beef pot pie full of sirloin and veggies with a nice beef gravy..Can make this into a large pie..I make my own crusts but you may use store bought..Remember to cool filling,very important step...Cube meat small,cook tender....
Provided by Potluck
Categories Savory Pies
Time 1h45m
Yield 6 sm pot pies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut meat into small pieces,dredge in flour and brown .
- Saute onion.
- Add beef broth and cook till meat is tender.
- Peel and cube potato,cook firm in saucepan and drain,set aside.
- Add all filling together and cool.This is important otherwise crust will be mushy.
- Pour into prepared crusts.Place on cookie sheet.
- Bake 425 for 15 minutes then 350 for 20 minutes more.
- If making deep dish pies use 1 1/4 lb meat,3/4 bag veggies and 2 lg potatoes.Also I like crisco pie crust for this recipe.Make 1 and ahalf times crisco recipe for 6 deep dish pot pies.
Nutrition Facts : Calories 602.9, Fat 35.1, SaturatedFat 10.7, Cholesterol 52.8, Sodium 1173.6, Carbohydrate 48, Fiber 4.4, Sugar 1, Protein 24.5
ROAST BEEF POTPIE
Everyone in the family will want a piece of this pie, and every home cook will appreciate a helping hand from packaged beef roast and refrigerated pie pastry. -Patricia Myers, Maryville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes., Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes., Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake until a thermometer inserted in center reads 165° and crust is golden brown, 70-80 minutes.
Nutrition Facts : Calories 402 calories, Fat 20g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 700mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
- In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
- Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
- Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g
BEEF BOURGUIGNONNE POT PIE
Provided by Inez Valk-Kempthorne
Categories Vegetable Bake Kid-Friendly Dinner Steak Healthy Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 1/2 cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.
- Cook bacon in same pot, stirring often, until brown and crisp. Add 1/4 cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
- Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.
- Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.
- Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2-qt. oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.
- Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.
- Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.
- Do ahead: Stew can be made 2 days ahead. Cover and chill.
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