Country Beef Pot Pie Food

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BEEF POT PIE III



Beef Pot Pie III image

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

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

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 POTPIE WITH BISCUITS



Beef Potpie with Biscuits image

I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

COUNTRY BEEF POT PIE



Country Beef Pot Pie image

I just got this in my email from Pillsbury and it sounds so yummy. Personally, I don't like corn in pot pies, so I'm thinking peas and carrots instead of mixed veggies.

Provided by Karen..

Categories     Savory Pies

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 ounce) package refrigerated pie crusts, softened as directed on package
1 tablespoon oil
3/4 lb boneless beef top sirloin steak, cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 (12 ounce) jar beef gravy
1 tablespoon cornstarch
2 teaspoons sugar
1/8 teaspoon pepper
2 cups frozen mixed vegetables
2 cups frozen southern style hash brown potatoes (from 32-oz. pkg.)

Steps:

  • Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
  • Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
  • In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
  • Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
  • Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 667.3, Fat 36.9, SaturatedFat 12.3, Cholesterol 39.7, Sodium 857.9, Carbohydrate 65, Fiber 5.2, Sugar 5.3, Protein 20.2

BEEF POT PIE



Beef Pot Pie image

Provided by Food Network

Categories     main-dish

Time 4h15m

Number Of Ingredients 21

2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas
Chopped parsley, for garnish
2 carrots cut in irregular 3/4-inch chunks
3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round)
4 ounces lean bacon
2 medium carrots, minced
1 onion, minced
1 stalk celery, minced
6 tablespoons clarified butter
6 tablespoons flour
Pinch cayenne
3 cups red wine (chianti or burgundy are good choices)
6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes)
3 tablespoons tomato paste
2 garlic cloves, minced
Herbs tied in cheesecloth:3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme
4 cups sifted all-purpose flour
2 sticks cold butter
1/2 cup vegetable shortening
3/4 teaspoon salt
3/4 cup ice water

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



Beef Pot Pie image

This recipe does take a few hours to finish, but it's not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to just cook half the beef in a skillet until browned and juicy. Then add it in with the rest of the beef before putting into dish and oven-baking.

Provided by Good Dinner Mom

Categories     Main Dish

Time 2h45m

Number Of Ingredients 18

2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces (Sirloin steak may be substituted)
Salt and pepper
3 Tablespoons olive oil or avocado oil, (divided)
4 ounces mushrooms, (baby bellas also called creminis or white button if unavailable, trimmed and quartered)
1 onion, (finely chopped-pearl onions are also good)
3 carrots, (peeled and cut into 1/2-inch pieces)
2 Tablespoons tomato paste
4 garlic cloves, (minced)
½ cup dry red wine, (or 1/2 cup water)
3 Tablespoons all-purpose flour
2 cups beef broth
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 bay leaf
1 cup frozen peas
1 ½ teaspoons chopped fresh thyme, (divided)
1 large egg, (lightly beaten)
1 9-inch store-bought pie dough round or your own made-from-scratch pie crust

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 ½ tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Note: you will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.
  • Reduce heat to medium and add remaining 1 ½ tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
  • Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add all of the beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 ¼ hours.
  • Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add ¼ to ½ cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.
  • Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and ½ teaspoon pepper).
  • Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.
  • Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
  • Using a paring knife, cut a ½-inch hole in center of pie. Cut six ½-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt, pepper and remaining ½ teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes.
  • Transfer pie to cooling rack and let cool for 15 minutes. Serve.

Nutrition Facts : Calories 503 kcal, Carbohydrate 28 g, Protein 36 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 131 mg, Sodium 808 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

BEEF BOURGUIGNONNE POT PIE



Beef Bourguignonne Pot Pie image

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

3 tablespoons olive oil
1/2 cup plus 1 tablespoon all-purpose flour, plus more
Kosher salt, freshly ground pepper
1 1/2 pounds boneless beef chuck, cut into 2" pieces
3 bacon slices, cut into 1/4" pieces
1 medium onion, finely chopped
1 medium leek, white and palegreen parts only, halved lengthwise, thinly sliced
1 medium carrot, peeled, finely chopped
1 garlic clove, finely chopped
1/2 cup finely chopped fresh parsley
2 tablespoons brandy or bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups low-sodium chicken broth
1 cup red wine
5 tablespoons unsalted butter, room temperature, divided
8 ounces crimini mushrooms, stems removed
8 ounces pearl onions, peeled
1 tablespoon fresh lemon juice
2 sheets frozen puff pastry (two 14-ounce packages or one 17.3-ounce package), thawed
1 large egg, beaten to blend
Special Equipment:
3/4"-diameter cookie cutter or pastry tip

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.

COUNTRY BEEF POT PIE



Country Beef Pot Pie image

Tender sirloin, veggies and potatoes are nestled in a tender pastry crust. Servings # 6

Provided by @MakeItYours

Number Of Ingredients 11

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 tablespoon oil
3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes
1 medium onion, chopped (1/2cup)
1 (12-oz.) jar beef gravy
1 tablespoon cornstarch
2 teaspoons sugar
1/8 teaspoon pepper
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
Sesame seed, if desired

Steps:

  • Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
  • Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
  • In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
  • Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
  • Bake at 400°F. for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.

BEEF POT PIES



Beef Pot Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 pounds beef stew meat (sirloin cut into cubes)
1 1/2 cups diced carrots (1/2-inch dice)
1 1/2 cups diced celery (1/2-inch dice)
2 shallots, minced
1 teaspoon Dijon mustard
3 cloves garlic, minced
3 tablespoons all-purpose flour, plus more for flouring
1 pound cremini or white button mushrooms
1/2 cup red wine
1/2 can beef broth
Kosher salt and freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
4 slices crisp-cooked bacon, chopped
1 tablespoon chopped fresh parsley
1 large egg

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.

MENONITE COUNTRY OLD FASHIONED BEEF POT PIE BY FREDA



Menonite country Old fashioned Beef Pot Pie By Freda image

I first tasted this while going thru the Menonite/amish Country. This is as Close As I can get. Not sure why they call this a pot pie, Its more likea beef stew to me, with noodles. Seems every home, just as in our Homes cooks a bit differently but with very basic ingredients. Nothing they don't have on hand.

Provided by FREDA GABLE

Categories     Savory Pies

Time 35m

Number Of Ingredients 12

2 Lbs stewing beef
6 C water
1 1/2 tsp salt
1/2 tsp pepper
6 med potatoes
1 sm pkg frozen peas and carrots
TO MAKE DOUGH
1 egg
2 C flour
3 Tbs buttermilk, milk or water
1 lg chopped onion
1 tsp minced parsley

Steps:

  • 1. Cook the meat in Salt & pepper Water till tender. Remove meat from the Broth. . .set aside Make Dough while Beef is Stewing in the pot. Add: Onion and parsley & frozen vegies. Bring broth to a boil. add in alternate layers, Cubed potatoes, & dough squares to boiling broth
  • 2. To Make dough: Beat egg and milk. Add flour to make stiff dough. Roll out paper thin, then cut into 1" squares.
  • 3. Keep Broth Boiling while adding dough squares in order to keep them from clumping & packing together. Cover and cook 20 Min. Adding more Water if Necessary to keep a good broth.
  • 4. Add cooked stew meat, and stir thru the pot pie. Serves 6-8 easily with Buttered Biscuits, or Fresh baked French bread.

More about "country beef pot pie food"

COUNTRY BEEF POT PIE RECIPE - PILLSBURY.COM
country-beef-pot-pie-recipe-pillsburycom image
Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 tablespoon oil 3/4 lb. boneless beef …
From pillsbury.com
4/5 (91)
Category Entree
Servings 6
Total Time 1 hr 20 mins
  • Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
  • Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
  • In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
  • Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.


DEEP DISH BEEF POT PIE RECIPE - YEPRECIPES.COM
deep-dish-beef-pot-pie-recipe-yeprecipescom image
Drain and set aside. 3. Add the potatoes, carrots, and peas to the tender beef and broth and return to a boil. 4. In a small dish mix the cold water …
From yeprecipes.com
4.9/5 (14)
Category Main Dishes
Cuisine American/Global
Total Time 3 hrs
  • Season the beef with the salt and pepper. In a Dutch oven brown the beef in the oil over high heat. Add the onion, garlic, and thyme and cook for about 3 minutes. Add the beef stock and water and bring to a boil, then reduce the heat to simmer and cook for 1 hour.
  • In the meantime prepare the potatoes and carrots. Put the potatoes and vinegar in a sauce pot and cover with water. Bring to a boil and then add the carrots cook until tender, about 15-20 minutes. Drain and set aside.
  • In a small dish mix the cold water with the cornstarch and immediately add to the boiling stock and stir until thickened. Turn off the heat.


BEEF POT PIES - REAL FOOD BY DAD
beef-pot-pies-real-food-by-dad image
Preparation: Heat oven to 400 degrees F. Butter muffin pan wells with butter. Thaw puff pastry according to package. Place butter and oil in a large …
From realfoodbydad.com
4.5/5 (1)
Estimated Reading Time 3 mins
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  • Place butter and oil in a large skillet over medium high heat and stir to blend and until butter is foamy. Add in sage leaves and cook until crispy. Remove from pan and discard. Add in carrots, potatoes and leeks, stir to coat. Place lid on top for about 8 minutes or until carrots and potatoes are soften. Add in beef and stir until cooked through and meat is no longer pink. Salt and pepper to taste, Add in thyme and flour and stir until dissolved. Add in milk and cook until liquid is almost all evaporated. Stir in parmesan cheese. Pour in beef broth and add tomato paste in and stir until combined. Remove from heat.
  • Cut each puff pastry sheet into four even squares. Stretch each square to approximately 6 inches wide. Place puff pastry in buttered muffin well and fill with pot pie filling. Cover top by bringing the four corners to the center and and pinching them together. Brush tops with egg wash (one beaten egg). Sprinkle kosher salt on top. Bake 400 degrees F for about 10-12 minutes or until tops are golden brown. Serve immediately.


BEEF POT PIE - GIRL GONE GOURMET
Instructions. In a stockpot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each. Once the beef is nicely browned, but not cooked …
From girlgonegourmet.com
5/5 (1)
Total Time 1 hr 30 mins
Category Dinner
Calories 403 per serving
  • In a stock pot, heat the olive oil over medium heat. Brown the beef on both sides, for about 3-4 minutes each. You may want to do this in batches because over-crowding the pan will make it much harder to get a nice sear on the beef. Once the beef is nicely browned, but not cooked through, go ahead and remove it from the pot to a plate or bowl. Continue browning the beef until all batches are done. Set them aside.
  • In the same pan melt the butter and then add the sliced mushrooms. Stir them around until they start to brown. Next, add the onion, celery, and garlic. Stir frequently until the vegetables start to soften. Add the balsamic vinegar and deglaze the pan by scraping up all the browned bits off the bottom using a wooden spoon or spatula. Now, add the carrots, peas, fresh thyme, and fresh parsley. Add the browned beef including all of the juices collected on the plate or bowl.
  • Pour in the beer, beef stock, and Worcestershire sauce. Give it all a good stir and then bring the pot to a boil. Once boiling, lower the heat to a simmer and let it all cook together for at least one hour or until the sauce has started to thicken (the longer you let it go the thicker the filling will be).
  • Once the filling has simmered there are a couple of options. First, if you want to freeze part or all of the filling to use later, go ahead and skip the cream and puff pastry. When you are ready to bake the pot pie at a later time all you do is thaw the filling, stir in the cream, and top it with the puff pastry. If you plan to serve the pot pie right away, go ahead and stir in the cream. Pour the filling into a baking dish deep enough to hold 6-8 cups of filling.


COUNTRY BEEF POT PIE RECIPE - LIFEMADEDELICIOUS.CA
1. Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan. 2. Heat oil in large skillet over medium-high heat until hot. Add …
From lifemadedelicious.ca
  • Heat oven to 400°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
  • Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
  • In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
  • Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.


COUNTRY BEEF POT - MRFOOD.COM

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Estimated Reading Time 2 mins
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Mix in the corn, peas, Worcestershire sauce and mustard. Cook until beef mixture thickens, two to three minutes. Thin beef mixture with a …
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BEEF POT PIE - GONNA WANT SECONDS
Preheat oven to 350 degrees. Pat beef cubes (2 1/2 pounds) dry of any excess moisture with paper towels. Place cubes in a bowl and generously season cubes with salt and pepper. Heat 2 tablespoons of vegetable oil in a Dutch oven, …
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Calories 591 per serving


BEEF POT PIE - COOK'S COUNTRY

From cookscountry.com
Servings 6
Category Main Courses, Savory Pies & Tarts


COUNTRY CHICKEN POT PIE (HOMEMADE CRUST) - RECIPE | COOKS.COM
Bring to a boil, reduce heat and simmer for 10 to 15 minutes. In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached. Lightly grease a 9x9-inch dish.
From cooks.com
4.8/5 (73)


COUNTRY BEEF POT PIE RECIPE - FOOD NEWS
Cut the beef into 1-inch cubes. Cover with water, season and cook until tender. Peel potatoes, cut in 1/4 inch slices and slice onion. Into the hot broth, drop layers of potatoes, onions, a sprinkling of parsley and dough squares alternately, ending with dough on top.
From foodnewsnews.com


COUNTRY BEEF POT PIE RECIPES

From tfrecipes.com


COUNTRY BEEF POT PIE - OPERATIONINTOUCH.COM
Brown ground beef over medium-high heat in large skillet,; drain. Stir in vegetables, Lipton® Recipe Secrets® Onion Soup Mix, milk, Parmesan cheese and flour. Bring to a boil over high heat. 3. Spoon into prepared casserole. Cut biscuits in half and arrange cut side down on hot mixture. 4. Bake 20 minutes or until biscuits are golden.
From operationintouch.com


ONE-SKILLET GROUND BEEF SHEPHERD'S PIE RECIPE WITH CHEESY ...
Shepherd's pie is a filling and comforting family meal. This easy shepherd's pie recipe is cooked in one skillet and uses ground beef.It's topped with creamy mashed potatoes, garlic butter and cheddar cheese.Mmm! It's a complete dinner on its own, but you could serve a salad with it, too.. Cuisine: American Prep Time: 10 minutes
From 30seconds.com


COUNTRY BEEF POT PIE RECIPE
Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between pie ... 3 Hour 20 Min. 6 Yield. Bookmark.
From crecipe.com


COUNTRY COOKIE JAR RECIPES ALL YOU NEED IS FOOD
Learn how to make Country Beef Pot Pie using simple ingredients you have on hand. This rib-sticking homemade beef pot pie features sirloin steak, veggies, hash browns and creamy gravy. Save time and bake your hearty steak pot pie with a Pillsbury™ pie crust for added flavor. Provided by Pillsbury Kitchens. Total Time 1 hours 20 minutes
From stevehacks.com


COUNTRY PIE RECIPES
Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together.
From tfrecipes.com


COUNTRY BEEF PIE - RECIPE | COOKS.COM
1 c. water. 1 1/2 c. tomato sauce. 1/2 t. salt. 1 c. grated Cheddar cheese. Combine rice, water, salt, tomato sauce and 1/4 c. cheese. Spoon mixture into meat, crush, cover with foil. Bake at 350 degrees for 25 minutes; remove foil. Sprinkle with remaining cheese. …
From cooks.com


COUNTRY BEEF POT PIE RECIPE - FOOD.COM | POT PIE, BEEF POT ...
Mar 12, 2016 - I just got this in my email from Pillsbury and it sounds so yummy. Personally, I don't like corn in pot pies, so I'm thinking peas and carrots instead of mixed veggies.
From pinterest.com


BEEF POT PIE RECIPES - TASTE OF HOME

From tasteofhome.com


BEEF POT PIE | COOK'S COUNTRY | RECIPE | BEEF POT PIES ...
Oct 4, 2018 - Meaty stew under a flaky crust—beef pot pie is as comforting as it gets. Could we revive, and reinvigorate, this satisfying one-dish dinner?
From pinterest.ca


FLAVORFUL BOILED SHRIMP RECIPE: THIS QUICK & EASY BOILED ...
The hardest part of this boiled shrimp recipe is peeling the shrimp. The shrimp are cooked in water flavored with the shrimp shells, garlic salt and a bay leaf. Quickly removing the shrimp to an ice bath ensures the cooking process stops so they're tender, juicy and not overcooked. Delicious!...
From 30seconds.com


COUNTRY BEEF POT PIES | GENERAL MILLS CONVENIENCE AND ...
Green peas, frozen. 5 oz. 1 cup. Prep. Thaw pie dough, covered, at room temp. 15-30 minutes until flexible or refrigerate overnight. Filling. Stir cubed beef and cornstarch in large mixing bowl until thoroughly combined. Lightly grease large sauce pan and pre-heat to medium; cook beef until all sides are browned (cook in batches, if needed ...
From generalmillscf.com


FLAKY CHICKEN POT PIE, REALLY GOOD BIRYANI AND OTHER FOOD ...
Chicken Pot Pie by Flake Pastries. He has two pie categories: sweet and savory. Apart from the two I tried, there’s Beef and Mushroom Pie, Beef Shepherd’s Pie, Japanese Pork Curry with Cheese ...
From lifestyle.inquirer.net


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