Companys Coming Beef Pot Pie Food

BEEF POT PIES

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.

COMPANY'S COMING BEEF POT PIE

Steps:

• 1. In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.
• 2. Add onion, carrot, potato and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper. Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1½ - 2 hours. Shred beef and return to pot.
• 3. In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat. If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
• 4. Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don't cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking. Bake pies at 350 degrees for 25-30 minutes, or until golden. Makes 4-6 individual pies or 1 (8″ x 8″) pie.

ITALIAN BEEF POT PIE

Steps:

• Heat oven to 400ºF.
• Brown meat with vegetables in dressing in large skillet. Add tomato sauce; cook and stir 5 min. or until slightly thickened. Remove from heat. Stir in cheese.
• Spoon into 9-inch square baking dish sprayed with cooking spray. Cover with pie crust; trim excess crust, then flute edge. Cut several slits in crust to permit steam to escape.
• Bake 20 min. or until golden brown. Let stand 5 min. before serving.

COMPANY'S COMING CHICKEN POT PIE

Steps:

• Place chopped onions, garlic and exotic mushroom mixture into a large 12" skillet with butter, cover, and heat over low heat until the onions are transparent.
• Meanwhile, tear apart the chicken, tearing the pieces into bite-sized bits. If you like dark meat, include it, but I save it for flavouring instant soups. That means I use 2-3 cups of White Meat for the recipe.
• When onion/garlic/mushroom mixture is softened, add chicken, cream of chicken soup, the sour cream, milk, wine, herbs and frozen vegetables to skillet. If you plan on making this NOW, heat until very hot, but not boiling. If you plan on having it later, heat until just warm and flavours are allowed to mingle, then stick mixture in frig, in skillet.
• When you're ready to make this, spray an 11" x 7" oven-proof pan with non-stick spray. Heat oven to 375 degrees or what biscuit directions state on package. Heat mixture until very hot, pour into casserole dish.
• Melt butter in a deep bowl with Italian Seasonings. Open package of rolls and place on top of chicken mixture. Brush rolls with the melted butter/herb mixture.
• Bake in oven for 15-25 minutes until ROLLS ARE DONE and mixture is bubbling. My baking time was 18 minutes.
• Scoop one biscuit out onto deep bowl or rimmed plate and spoon chicken sauce either around it or directly over it.

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

Steps:

• Adjust the oven rack to the center position and preheat oven to 400°F.
• Set a large pot or Dutch oven over medium to medium-high heat. Add the olive oil and butter and allow to melt together; swirl the pan to coat. Add the garlic, mushrooms, and carrots and cook until tender, stirring occasionally, for 7 to 10 minutes or until the liquid has evaporated. Remove the veggies to a bowl or plate and set aside.
• Add the ground beef to the empty pot. Cook until no longer pink, breaking apart and stirring as the meat cooks; drain the grease and season with salt and pepper. Sprinkle the flour over the cooked beef and stir to combine. Cook for 2 minutes, stirring constantly. Add the veggies back to the pot.
• Pour in the beef broth, then add the half-and-half and the wine (if using). Stir to combine, scraping the bottom of the pot. Increase the heat and bring to a simmer, stirring occasionally. Continue to stir occasionally while the mixture simmers for a minute or two, or until thickened. Stir in the thyme, garlic powder, onion powder, salt, and pepper. Adjust the seasonings to taste. Stir in the cubed potato and the frozen green peas, then remove the pot from the heat.
• Pour the mixture into a *deep* 9-by-9-inch baking dish (or a comparable 3-quart baking dish). Roll out the pie crust so that it's about one inch larger than your baking dish. Place the crust on top to the pot pie mixture and press the edges into the size of the dish. Cut vents in the top of the crust.
• Bake for 30 to 35 minutes or until golden and bubbly. Allow to cool for 10 minutes before serving.

BEEF POT PIE

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.

LAYERED SHIPWRECK CASSEROLE WITH GROUND BEEF

Steps:

• Gather the ingredients.
• ​Butter a 2 1/2-quart baking dish. Preheat the oven to 300 F (150 C, Gas 2).
• Heat the vegetable oil in a large skillet over medium heat. Cook the ground beef, stirring, until browned and no longer pink.
• Sprinkling each layer lightly with salt, pepper, and paprika, layer the onions and ground beef in the prepared baking dish. Then, layer the sliced potatoes, rice, carrots, and celery.
• Combine the tomato soup with the boiling water and pour it over the casserole.
• Cover and bake for 3 hours.

EASY BEEF POT PIE

Steps:

• Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
• Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
• In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
• Stir the flour into the vegetables then add the meat back into the pot and combine.
• Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
• Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
• Preheat the oven to 180°C/350°F.
• Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
• Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
• Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
• Remove from the oven, allow to rest for 10 minutes then serve.