CHEDDAR CHEESY MEAT PIE
This is from our Church cookbook, it's very simple and so yummy! Something different when you don't know what to do with ground beef. Serve it with mashed potatoes or French Fries and the kids will love it. This is the kid friendly version, you can spice it up with some chiles or hot pepper sauce if you want to. We like it as is served with HP sauce.
Provided by Leslie
Categories Savory Pies
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef with onion and garlic, drain fat off well.
- Stir flour, salt and pepper over browned beef.
- Spread mixture in pie shell.
- Spread cheeses over this.
- Whisk milk, eggs and worcestershire sauce together and carefully pour over ground beef and cheddar.
- Bake at 400 degrees F for 35-40 minutes.
STEAK & BLUE CHEESE PIE
Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 4h5m
Number Of Ingredients 19
Steps:
- First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
- Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don't overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
- Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
- Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
- If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.
Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 2.2 milligram of sodium
MEAT AND CHEESE PIE
Make and share this Meat and Cheese Pie recipe from Food.com.
Provided by mydesigirl
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in a medium skillet and set aside.
- Blend mayo, milk, eggs, and flour until smooth.
- Stir in meat, cheese, onion, salt and pepper.
- Put mixture into unbaked pie shell.
- Bake at 350°F for 35-40 minutes.
- Leftovers freeze well.
CHEESY SAUSAGE & BEAN PIES
Bake these pies for an after-school dinner the whole family will love. Shop-bought pastry makes them quick and easy to prepare, and you can use canned beans from the back of the storecupboard
Provided by Cassie Best
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Combine the beans, sausages, passata, oregano and spring onions with some seasoning and the sugar.
- Unroll the pastry and cut into four rectangles. Spoon the bean and sausage mixture onto one side of each rectangle, leaving a 1cm border - so you can fold the pastry like a book. Sprinkle the cheddar over the bean and sausage mixture.
- Brush some egg around the edges, then fold the pastry over to enclose the filling. Seal the edges by pressing with a fork, then put on a baking sheet lined with baking parchment. Brush with more egg, and cut a small hole in the top of each pie for steam to escape. Will keep chilled for up to 24 hrs. Heat the oven to 180C/160C fan/gas 4.
- Bake on the middle shelf for 40 mins until golden. Leave to cool for 5 mins, then serve with salad.
Nutrition Facts : Calories 570 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium
STEAK, GUINNESS AND CHEESE PIE
Steak pie with a puff pastry lid by Jamie Oliver
Provided by vstothard
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- preheat oven to 190C/375F/gas 5. In a large ovenproof pan heat a glug of oil on a low heat. Add the onions and fry gently for about 10 mins - try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery. Scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, salt and pepper. Fry fast for 3-4 mins, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the oven for about 1 1/2 hours. remove the pan from the oven and give the stew a stir. Put it back in the oven and continue to cook it for another hour, or until the meat is tender and the stew is rich and thick.
- A perfect pie filling needs to be robust, so if it's still liquidy , place the pan on the hob and reduce until it thickens. remove from the heat, stir in half the cheese and leave to cool slightly.
- Cut a third off the pastry block. Roll out each piece to the thickness of a pound coin. Line a greased pie dish with the larger sheet of pastry, leaving the edges dangling over the side. Tip in the stew then sprinkle the remaining cheese over. Brush the edges of the pastry with the egg.
- cut the other piece of the pastry to fit the top of the pie dish and and criss cross it slightly with a sharp knife. place it over the op of the pie and fold the over-hanging pastry onto the pastry lid to make it look nice and rustic. cook on the bottom of teh oven for 45 mins.
BEEF AND CHEESE PIE
This is a meal my husband really enjoys, although it's a bit big for just the two of us. The good news is that it reheats nicely in the microwave.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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