BEEF POT PIE - THE BEST!
Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.
Provided by BlondieItaliana
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
- Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
- Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
- Spray deep pie dish (I use quiche' dish) with Pam.
- Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
- Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
- Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.
Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8
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 III
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
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
QUICK BEEF POT PIE (MEAT PIE)
This is one of my family's top 10 favorite meals. It tastes like it's been cooking the entire day, but, all said and done, including baking time, it's ready in under 1 hour!
Provided by Cooking Creation
Categories Pot Pie
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 450 degrees.
- Make the beef filling. Heat a large pot over medium-high heat. Season the beef sirloin with salt and pepper and then coat with the flour. Add the butter and oil to the hot pan. Once the butter has melted, brown the meat on all sides. Remove the beef with a slotted spoon, and set aside. Deglaze the pan with the wine, scraping up the brown bits from the bottom. Bring the wine to a boil and cook for 1 minute. Pour in the beef broth and Worcestershire sauce. Add the browned beef, potatoes, carrots, peas, and corn to the pot. Season with parsley, sugar, garlic powder, onion salt, pepper and bay leaf. Bring the mixture to a boil. Turn the heat down to low. Cover and cook for 20 minutes, or until the beef is cooked through and the vegetables are soft. Remove the bay leaf. Stir in the mixture of 2 tbsp of flour + 2 tbsp water.
- Assemble the pie. Lightly grease the bottom and sides of a pie plate. Press one of the pie crusts in the bottom of the pie plate. Carefully pour the beef mixture into the pie crust. Cover with the second pie crust. Make slits in the top of the pie crust.
- Bake in a preheated oven according to pie crust baking instructions, or until the pie crust is golden brown. Cover the edges of the pie crust about 15 to 20 minutes after baking, so they don't burn.
- There's no need to allow the pie to sit - you can slice it immediately. Be careful - it's hot! My husband likes to drizzle a little brown gravy on top of his.
- Serve with a tall, cold glass of milk. Enjoy!
Nutrition Facts : Calories 999.9, Fat 51.5, SaturatedFat 15.7, Cholesterol 92.7, Sodium 871.2, Carbohydrate 93.6, Fiber 10.3, Sugar 6.6, Protein 35.9
SO EASY BEEF POT PIE
Make and share this So Easy Beef Pot Pie recipe from Food.com.
Provided by BaristaMela
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Dredge beef in flour, brown in oil.
- you do not have to cook beef entirely. Set aside in large bowl.
- Combine all veggies except onions, soups, l cup milk, salt, pepper, basil with beef tips in large bowl. Mix well. Set aside.
- Do not rinse or drain oil from pan, saute onions in same pan with beef juices, aprox. 5-7 mins on medium-high heat. Onions should be slightly opaque and soft. Mix with veggies and beef.
- In a 8X8 baking dish pour veggie mix.
- Combine rest of milk, egg, and biscut mix in another bowl. Combine thouroughly.
- Make sure soup and veggie mixture is evenly smoothed out. Pour biscut mixture over top.
- Bake at 400 degrees for at least 25 minutes Top should be golden and filling completely heated through. Cook an additional 5-10 minutes if you wish for a more golden crust.
- You may need a cookie sheet under baking dish.
Nutrition Facts : Calories 468.9, Fat 23.8, SaturatedFat 6.6, Cholesterol 70, Sodium 1849.9, Carbohydrate 52.6, Fiber 2.8, Sugar 8.3, Protein 11.7
BEEF STEW PIE
This tastes just like beef stew in a pie crust! My daughter and I serve it to our families often, and everyone loves it. The pie is especially good made the day before so the flavors can blend. I sometimes double the recipe so we're sure to have leftovers. -Karol Sprague Gobles, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits., Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender., Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish., On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes.
Nutrition Facts : Calories 459 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 844mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
TOURTIERE DU QUEBEC (FRENCH-CANADIAN MEAT PIE)
I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious.
Provided by French Canadian Chef
Categories Savory Pies
Time 1h35m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
- Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
- Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
- Freeze well.
- Note: If ground pork and ground veal cannot be found, you can use meatloaf mix which is all 3 meat but I'm not sure of the ratio.
Nutrition Facts : Calories 751.4, Fat 47.5, SaturatedFat 14, Cholesterol 83.8, Sodium 859.7, Carbohydrate 52.4, Fiber 2.8, Sugar 1.3, Protein 27.5
BEEF CHEESE POT PIE
Delicious pot pie when you want that comforting taste, but not all the hassle! My family thoroughly LOVES this recipe. I hope you do too!
Provided by ChipotleChick
Categories Savory Pies
Time 40m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F.
- Saute beef and onion in oil until beef is cooked, about 3-6 minutes.
- Boil about 7 cups water in a medium pot, add potatoes and carrots and boil 5 minutes (for firmer veggies, boil 3-4 minutes).
- Drain.
- Whisk soup and milk together, and pour over veggies.
- Bring to a simmer for 2-3 minutes.
- Add meat and onion.
- Stir well.
- Pour mixture into a 9" deep dish pie pan.
- Cut pie crust to fit top, and press edges into the rim of the pan.
- Cut 6 two inch diagonal slits cmoing out from the center of the crust.
- Bake for 20-25 minutes, until crust is nicely browned.
- Let stand 5-10 minutes before serving.
BEEF POT PIE
I like to make small pot pies.One is a meal.. They freeze nicely for future meals..My DH loves this beef pot pie full of sirloin and veggies with a nice beef gravy..Can make this into a large pie..I make my own crusts but you may use store bought..Remember to cool filling,very important step...Cube meat small,cook tender....
Provided by Potluck
Categories Savory Pies
Time 1h45m
Yield 6 sm pot pies, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 602.9, Fat 35.1, SaturatedFat 10.7, Cholesterol 52.8, Sodium 1173.6, Carbohydrate 48, Fiber 4.4, Sugar 1, Protein 24.5
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