VEGETABLE BEEF POTPIE
This old-fashioned main dish is tried-and-true comfort food. The golden crust and savory filling make such a pretty presentation. I'm a retired grandmother with 300 cookbooks and computer files filled with recipes.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.
Nutrition Facts :
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
VEGETABLE AND BEEF POT PIE
Prepare a tasty Vegetable and Beef Pot Pie entrée that everyone will love! Our hearty beef pot pie features a gravy made with beef broth and steak sauce.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish.
- Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 5 g, Protein 26 g
EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
FRENCH MEAT AND VEGETABLE PIE
Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.
Nutrition Facts : Calories 531 calories, Fat 32g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 724mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
GOOD OLD MEAT PIE
A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef. A great recipe for leftover meat!
Provided by Dan Poplawski
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
- Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
- Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
Nutrition Facts : Calories 757.1 calories, Carbohydrate 47.1 g, Cholesterol 94.6 mg, Fat 46.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 14.4 g, Sodium 697.1 mg, Sugar 4.4 g
VEGETABLE BEEF PIE
Like most country folks, I have busy days, so I depend on easy recipes that also taste great. This simple meat pie originally called for homemade crust, but I use purchased pastry to save time. - Valorie Hall Walker, Bradley, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts :
MEAT AND VEGETABLE POT PIE / PIES
These scrumptious pies will not last! I usually make the filling the day before to give it the time needed to both cook and to cool down. With the filling ready made, these are quickly assembled and baked.
Provided by Bokenpop aka Mad
Categories Savory Pies
Time 2h10m
Yield 12 pies
Number Of Ingredients 12
Steps:
- Heat oil and brown meat.
- Add onions and sauté until tender.
- Season to taste and add bay leaf.
- Add stock and bring to the boil.
- Cover and simmer for 1-½ hours until meat is tender.
- Add vegetables, tomato paste and sugar and bring to the boil once more.
- Simmer until vegetables are tender.
- Thicken with cake flour and water paste.
- Leave to cool.
- Tear biscuits in half and stretch slightly to fit into muffin pan.
- Fill with filling and seal edges with fingers.
- Bake at 180C for 20 minutes until pastry is cooked.
Nutrition Facts : Calories 690, Fat 64.3, SaturatedFat 25.8, Cholesterol 82.8, Sodium 469.4, Carbohydrate 17.8, Fiber 1.2, Sugar 4.8, Protein 9.9
CREAMY MEAT AND VEGETABLE POT PIE WITH HERBED DUMPLINGS
Sometimes a whole turkey or chicken is too much of a good thing - here's a delicious way to use up the leftovers. Homey, wonderful, comforting.
Provided by evelynathens
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make meat mixture: In a saucepan, melt butter over moderately-low heat and in it cook onions, carrots and celery, stirring occasionally, until the vegetables are softened.
- Add wine and cook mixture for 3 minutes.
- Add flour and cook roux, stirring, for 3 minutes.
- Add broth in a stream and bring to a boil, whisking.
- In a bowl, whisk together the cream and the yolks.
- Whisk about ½ cup of the sauce into the bowl to temper cream mixture and add the cream mixture, in a stream, to the sauce.
- Cook over moderately-low heat, whisking, until it is thickened (do not let it boil) and stir in meat, rosemary and season to taste.
- Make dumpling batter: In a bowl, whisk together flour, baking powder, salt, oregano, parsley and pepper to taste.
- Add milk and stir until batter is just combined.
- Drop by spoonfuls into 6 or 8 mounds onto the simmering meat mixture (do not let the liquid boil).
- Simmer dumplings, uncovered, for 10 minutes and simmer them, covered, for 10 minutes more.
Nutrition Facts : Calories 300.7, Fat 17.8, SaturatedFat 10.5, Cholesterol 124.1, Sodium 1055.9, Carbohydrate 27.6, Fiber 2.3, Sugar 3.8, Protein 6
BEEF TENDERLOIN AND VEGETABLE POT PIES
Categories Beef Vegetable Bake Dinner Beef Tenderloin Fall Family Reunion Phyllo/Puff Pastry Dough Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in heavy large pot over high heat. Add beef ribs and brown on all sides, about 10 minutes. Add beef stock, tomato paste and bay leaves and bring to boil. Reduce heat and simmer uncovered until liquid is reduced to 4 cups, about 1 hour 15 minutes. Discard ribs.
- Add carrots and onion to pot. Simmer until carrots are tender, about 10 minutes. Add zucchini, mushrooms and tomatoes and simmer 8 minutes. Mix flour and 2 tablespoons butter in small bowl until paste forms. Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before continuing, rewarm over medium heat, stirring frequently.)
- Preheat oven to 400°F. Butter six 1 1/4-cup custard cups or soufflé dishes. Melt remaining 1 tablespoon butter in large nonstick skillet over high heat. Sprinkle beef tenderloin pieces with salt and pepper. Add beef to skillet and cook just until outside of beef is brown, about 1 minute per side. Transfer beef to prepared custard cups, dividing equally. Ladle vegetable gravy over beef in cups, dividing equally. Roll out 1 puff pastry sheet on floured surface to 12-inch square. Using small plate as guide, cut out three 5 1/2-inch rounds from sheet. Repeat with remaining pastry sheet. Brush edges of pastry rounds with egg glaze. Place 1 round, glazed side down, atop each filled custard cup; press overhang firmly to outside of each cup. Cut 3 vents in each pastry round. Brush pastry with remaining egg glaze.
- Bake beef tenderloin pies until pastry is golden brown and puffed, about 15 minutes. Serve warm.
VEGETABLE POT PIE / PIES
Finally comfort food for us vegetarians!! Posted for ZWT III these little guys are really good and the beauty part is you can make a lot of the filling and freeze it for later, and you can also vary the filling according to what vegetables you have left over.
Provided by I Cook Therefore I
Categories Savory Pies
Time 1h25m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 15
Steps:
- Note: you will need 6 1 cup capacity ramekins for this recipe.
- Preheat oven to 415 degrees.
- Microwave the potato, carrot, and broccoli until just tender.
- Spray a pan with vegetable cooking spray and heat over medium heat, cook the onion and the bell pepper until just softened, put in the same bowl with the microwaved vegetables and add the thawed peas.
- Heat the butter in the pan and melt over medium heat, stir in the flour until absorbed to make a roux.
- Gradually add in the milk, stirring constantly, bring to a boil and then turn down to a simmer until thick.
- Add the cheese and egg yolks to the mixture and salt and pepper if desired.
- Add the sauce to the vegetables and stir in the mushrooms.
- Once the puff pastry has thawed out (make sure to read package directions) use one.
- of the ramekins to outline six circles of puff pastry. The puff pastry should be cut large enough to fit over the edge of the ramekins.
- Spray all of the ramekins with non-stick cooking spray and then fill them with the vegetable mixture.
- Top each ramekin with the puff pastry, seal the edges, and cut two or three small slits in the top of the pastry to release steam.
- Brush the tops of the pastry with the beaten egg.
- Bake for a half hour until the pastry is shiny and golden.
- Enjoy!
Nutrition Facts : Calories 724.9, Fat 46.4, SaturatedFat 16.6, Cholesterol 122.2, Sodium 533.2, Carbohydrate 60.7, Fiber 5.6, Sugar 5.4, Protein 18.2
CHICKEN AND VEGETABLE POT PIES WITH CREAM CHEESE CRUST
Categories Chicken Poultry Vegetable Bake Kid-Friendly Cream Cheese Bon Appétit Small Plates
Number Of Ingredients 28
Steps:
- For crust:
- Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling.
- For chicken:
- Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
- For filling and assembly:
- Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients.
- Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
- Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup soufflé dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
- *Sold at specialty foods stores and in the soup section of many supermarkets
MEAT N' VEGGIE PIE
I developed this recipe because I love frozen meat pies so much and wanted to make my own. I used the Moms Souper Easy Pie Recipe from this site for the pasty. You can use whatever veggies you like or mix it up and make different kinds of meat pies. It is a very simple to make, freezes well and is a great meal for a brunch or a cold winters night.
Provided by AnitaLynn
Categories Vegetable
Time 1h30m
Yield 2 Pies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
- Cook the minute steak flavor or spice as to your liking.
- Dice your veggies into small bite size pieces and add to a large bowl.
- Once the steak has cooled cut into small bite size pieces and add to the veggies.
- Prepare your gravy mix but only use 3/4 the amount of water for each package.
- Once cooled add to the mixture of veggies and meat. Mix well.
- Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
- You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
- Serving size is 4 - 6 per pie.
Nutrition Facts : Calories 164.4, Fat 6.7, SaturatedFat 2.6, Cholesterol 13.2, Sodium 395.2, Carbohydrate 20.4, Fiber 3.6, Sugar 4.9, Protein 6.9
POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Provided by Valerie
Categories Main Dishes Beef Pot Roast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
- Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
- Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
- Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g
VEGETABLE POT PIE
Here's my absolute comfort food! Other than the bisquick, it adds a lot of vitamins and fills you up. I took a few recipes from here and from my past cooking experiences and combined them to make a final product. Hope you enjoy!
Provided by SmoochTheCook
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
- Add vegetables, stirring to blend well.
- Add parsley and oregano, salt and pepper, if desired.
- Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
- Pour batter over top of pie filling.
- Bake 35 minutes at 375° or until top is golden brown.
- Allow to sit for 10-15 minutes before serving.
Nutrition Facts : Calories 74.2, Fat 1.7, SaturatedFat 0.5, Cholesterol 53.8, Sodium 68.2, Carbohydrate 10.8, Fiber 2, Sugar 2, Protein 5.3
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