GROUND BEEF MEAT PIE
Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.
Provided by Sam | Ahead of Thyme
Categories Beef
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
- Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.
- Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
- Preheat the oven to 400°F.
- Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.
- Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
- Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
- Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.
- Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.
Nutrition Facts : ServingSize 1 slice, Calories 478 calories, Sugar 3.7 g, Sodium 1109.1 mg, Fat 24.1 g, SaturatedFat 11.2 g, TransFat 0.1 g, Carbohydrate 48.6 g, Fiber 3.7 g, Protein 16.8 g, Cholesterol 54.2 mg
SAVORY FETA PIES
Pie pastry circles filled with feta cheese and a seasoned ground beef mixture for a wedding of savory sensations that is then baked to a golden finish. I make this when company comes over, and they all rave about it. It's the feta cheese that gives it a gourmet flavor, and the crust comes out very flakey and buttery. Marinated beef cuts also work well.
Provided by SARAHBARNETT
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
- Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
- Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.
Nutrition Facts : Calories 997.7 calories, Carbohydrate 49.1 g, Cholesterol 187.7 mg, Fat 72.1 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 27.3 g, Sodium 1371 mg, Sugar 4.1 g
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
EASY BEEF PIES
We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. -Jennie Weber, Palmer, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip. Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.
Nutrition Facts : Calories 752 calories, Fat 46g fat (19g saturated fat), Cholesterol 108mg cholesterol, Sodium 921mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein.
MARINATED BEEF PIE
From the Australian Heritage Cookbook. Great dish that the whole family will enjoy. Old fashioned comfort food, full of flavour!
Provided by djmastermum
Categories Onions
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients for marinade in saucepan and bring to boil, allow to cool.
- Cut beef into bite size pieces, marinate for 24 hours in fridge.
- Drain meat and toss in flour.
- Brown in oil.
- Transfer to a saucepan and pour in the marinade.
- Simmer 1 hour or until tender.
- Pour into pie dish.
- Place pastry over the top.
- Glaze with egg.
- Bake at 200 degrees celcious for 20 minutes or until pastry is cooked.
- Serve with a leafy green salad or mashed potatoes.
Nutrition Facts : Calories 2071.7, Fat 205.8, SaturatedFat 77.9, Cholesterol 294, Sodium 1135.7, Carbohydrate 8.2, Fiber 1.3, Sugar 2.9, Protein 24.2
BIG BEEF IN RED WINE PIE
Slow cook a cheap cut of meat like braising steak in rich red wine gravy for the perfect base to a classic pie
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1014 calories, Fat 52.5 grams fat, SaturatedFat 20.2 grams saturated fat, Carbohydrate 55.3 grams carbohydrates, Sugar 12.7 grams sugar, Fiber 5.8 grams fiber, Protein 59.6 grams protein, Sodium 1.8 milligram of sodium
MINCED BEEF PIE & MINTY MUSHY PEAS
A traditional beef pie featuring carrots, celery, onion, gravy and puff pastry with a side of flavoured mushy peas
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Fry the onion, carrots and celery in the oil in a large frying pan until softened. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.
- Heat oven to 200C/180C fan/gas 6. Spoon the mixture into 4 individual pie dishes or one large dish. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.
- Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce. Serve the pies with the hot peas on the side.
Nutrition Facts : Calories 731 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 1.6 milligram of sodium
WORLD'S BEST STEAK MARINADE
Steak Marinade
Provided by hempokempo
Time 5h
Yield Makes 4 steaks
Number Of Ingredients 0
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Top with butter and garnish with fresh parsley if desired
FAVORITE FRENCH CANADIAN MEAT PIE
I'm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn't make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it's good served in small portions with turkey and all the trimmings, too.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.
Nutrition Facts : Calories 501 calories, Fat 29g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 737mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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THE BEST BEEF MUSHROOM GUINNESS PIE - EVERYDAY EILEEN
From everydayeileen.com
5/5 (13)Total Time 32 minsCategory Main Course, Main DishCalories 465 per serving
- In a large bowl, combine the flour, black pepper, garlic powder, onion powder, and salt. Lightly dredge each piece of beef in the flour mixture. Shake off excess flour. Set aside pieces until all are dredged.
- Set your Instant Pot to Saute and leave at the Normal function. Once ready, the indicator light will change to HOT!
- Dredge beef in flour as instructed above. Preheat oven to 325 degrees. In a Dutch oven, over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef. Put last Tablespoon of olive oil into the pan. Add in the onions and garlic. Saute for about 2-3 minutes to soften onions. Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of pot. Add in the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Place cover on pot and place in the oven. Center rack is best. Let braise for about 2 1/2 hours. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon cornstarch, combine well. Add back into the beef mixture. Check the beef, should be tender. Add another half hour of cooking, if needed. Remove Bouquet Garni and discard. Check seasoning, adjust if needed.Go to P
- Follow the instructions to Dredge the beef in flour. In a Dutch oven, over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef. Put the last Tablespoon of olive oil into the pan. Add the onions and garlic. Saute for about 2-3 minutes to soften onions. Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of the pot. Transfer to a slow-cooker. Add the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Cover slow-cooker. Cook on low 6 hours. High for 4 hours. Check seasoning when the slow-cooking period is complete. Adjust if needed. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon cornstarch, combine well. Add back into the beef mixture. Remove Bouquet Garni, discard. Check seasoning, adjust if necessary.Go to Preparing the Individual Guinnes
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